This cheesy Brazilian bread proves that gluten-free doesn’t mean flavor-free!
Pão de queijo, also known as Brazilian cheese bread, has been around since the 18th century. It’s a favorite in Brazil, and you know what? It should become a fave here, too. After all, Americans are no strangers to cheesy bread. Though I don’t think I’d consider Pizza Hut’s cheese sticks as a worthy rival. Once you make these puffy, little delights, any store-bought or mass-chain variety will pale in comparison.
Maybe it’s just me, but wow—pão de queijo is more addictive than a bag of potato chips. Their crispy crust, coupled with the chewy, cheesy insides, keeps you reaching for more. I especially love the combo of Parmesan and mozzarella cheese, which gives the bread a nice contrast between sharp and creamy flavors. They’re perfect as a snack or side dish, or even as an appetizer!
Is Pão De Queijo Healthy?
Gluten-free friends, rejoice! Pão de queijo uses tapioca flour, so you can eat to your heart’s content. But, I must preface my excitement with a dose of reality: It’s cheese bread at the end of the day, which is meant to be enjoyed in moderation. Pão de queijo may be free of gluten, but it’s not free of fat, namely from the whole milk, oil, and cheese. Of course, you could try to substitute the cheese with a lower-fat variety, but that can impact the flavor and texture of your final result.
The Deal With Tapioca
Tapioca isn’t just for pudding, folks! While gluten-free aficionados are certainly familiar with tapioca flour, it’s not part of most Americans’ diets. But for this pão de queijo recipe, this flour is essential to giving this cheesy bread its signature chewiness.
Unlike wheat flour, tapioca flour creates a stretchy, elastic dough that puffs when baked. It has a slightly crisp exterior with a tender, chewy, yet airy interior. It yields such a nice texture that even non-gluten-free eaters should be encouraged to try baking with it!
How To Make Ahead And Store
If you want to prepare the pão de queijo ahead of time, don’t bake them. Trust me—they’re better fresh. Simply shape the dough into balls, place them on a baking sheet, and freeze. Once they’re completely frozen, store the pão de queijo in a freezer-safe bag for up to 3 months. And when you’re ready to bake, just bake them frozen; just add a few extra minutes to the baking time.
Serving Suggestions
Pão de queijo is a great snack, perfect for appetizers, and they make a tasty addition to cocktail parties (especially alongside some cool and refreshing Brazilian Caipirinha cocktails). A lot of people love eating them for breakfast, too. Try them with a side of scrambled eggs and oven-cooked bacon. They’re also great with hearty mains like Instant-Pot Beef Brisket and Garlic Steak And Potato Foil Packets!
Ingredients
- 1/3 cup whole milk
- 1/4 cup vegetable oil
- 1/2 teaspoon salt
- 1 1/2 cups tapioca flour
- 1 large egg at room temperature
- 3/4 cup grated Parmesan cheese
- 1/2 cup shredded mozzarella cheese
Instructions
- Preheat your oven to 400 degrees Fahrenheit and grease a mini muffin tin with oil or nonstick cooking spray.
- In a medium saucepan, heat the milk, oil, and salt over medium heat until it just starts to boil. Remove from the heat immediately.
- Add the tapioca flour to the saucepan and stir until the mixture is smooth and the flour is fully incorporated. Let the mixture cool for a few minutes.
- Add the egg to the tapioca mixture, mixing well until the dough is smooth and the egg is fully incorporated.
- Fold in the Parmesan and mozzarella cheeses until evenly distributed throughout the dough.
- With oiled hands, shape the dough into 1-inch balls and place them in the greased mini muffin tin.
- Bake in the preheated oven for 15-20 minutes, or until the cheese breads puff up and turn light golden brown.
- Remove from the oven and let cool slightly before serving warm.
Nutrition Info:
Nutrition information are estimates only and may vary based on the specific brands, ingredients, and portion sizes you use. This data is provided for informational purposes only.
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