Description
This Easy Brazilian Cheese Bread, or Pão de Queijo, is a delightful gluten-free snack made from tapioca flour and cheese. With a crispy exterior and chewy, cheesy inside, this recipe requires no yeast and comes together quickly, making it a perfect treat for any time of day or gathering.
Ingredients
Scale
Wet Ingredients
- 1 large egg, room temperature
- 1/3 cup extra virgin olive oil, plus more for greasing the pan
- 2/3 cup milk
Dry Ingredients
- 1 1/2 cups (170 g) tapioca flour
- 1/2 cup (66 g) packed grated or crumbled cheese (your preference, commonly Parmesan or mozzarella)
- 1 teaspoon salt (or more to taste)
Instructions
- Preheat the Oven: Preheat your oven to 375°F (190°C) and grease a baking pan lightly with extra virgin olive oil to prevent sticking.
- Mix Wet Ingredients: In a mixing bowl, whisk together the large egg, extra virgin olive oil, and milk until well combined.
- Add Dry Ingredients: Gradually add the tapioca flour, grated cheese, and salt to the wet mixture, stirring continuously until a sticky dough forms.
- Form the Dough Balls: Using your hands or a spoon, shape the dough into small balls about 1 to 1.5 inches in diameter and place them evenly spaced on the greased baking pan.
- Bake: Bake for 20-25 minutes or until the cheese breads are puffed up and golden on the outside.
- Cool and Serve: Let the cheese breads cool for a few minutes on a wire rack before serving. They are best enjoyed warm and fresh.
Notes
- You can use any type of cheese that melts well, such as mozzarella, Parmesan, or a traditional Brazilian cheese like Minas.
- Make sure the egg is at room temperature to help the dough mix smoothly.
- These cheese breads are best served fresh but can be stored in an airtight container for up to 2 days and reheated in the oven.
- If the dough is too sticky to handle, refrigerate it for 20 minutes before shaping.
- The recipe is naturally gluten-free due to the tapioca flour.
Keywords: Brazilian cheese bread, Pão de Queijo, gluten-free snack, tapioca flour bread, cheesy bread recipe