Brazilian · Starter · Easy
Pao de Queijo
Addictive cheese bread puffs made with tapioca flour, crisp outside and chewy inside.
The whole recipe in 60 seconds
Pao de Queijo, in 5 ideas
- The dough will be sticky; oiled hands are the trick.
- Do not overbake; they should stay pale gold.
- Freeze the balls raw and bake from frozen.
- Parmesan gives the sharp flavor; mozzarella adds stretch.
- Naturally gluten free.
What you need
Ingredients
- 2 cups tapioca flour
- 1 cup whole milk
- 1/2 cup vegetable oil
- 1 tsp salt
- 2 eggs
- 1.5 cups grated parmesan
- 1/2 cup grated mozzarella
How to make it
Directions
- Boil milk, oil, and salt; pour over tapioca flour and mix.
- Cool slightly, then beat in eggs one at a time.
- Fold in both cheeses to form a sticky dough.
- Roll into walnut sized balls with oiled hands.
- Bake at 400F for 18 minutes until puffed and golden.
- Serve warm.
Money saver. Tapioca flour in bulk bags is far cheaper than small packages.