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Authentic Brazilian Cheese Bread (Pão de Queijo)

Close-up of several golden-brown, puffy brazilian cheese bread balls stacked on a white plate.
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Make easy, naturally gluten-free Brazilian cheese bread using tapioca starch. This recipe uses a blender for a quick mix.

Ingredients

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  • 1 cup milk
  • 1/2 cup vegetable oil
  • 1 teaspoon salt
  • 2 cups tapioca starch (sweet or sour)
  • 2 large eggs
  • 1 cup shredded cheese (Parmesan, Mozzarella, or a mix)

Instructions

  1. Preheat your oven to 375°F (190°C). Lightly grease a baking sheet or line it with parchment paper.
  2. Combine the milk, oil, and salt in a small saucepan. Heat over medium heat until it just begins to boil.
  3. Place the tapioca starch in a blender or food processor. Pour the hot milk mixture over the starch. Blend or process until the mixture is smooth and well combined.
  4. Add the eggs one at a time, blending after each addition until incorporated.
  5. Stir in the shredded cheese until evenly distributed throughout the batter. The batter will be sticky.
  6. Drop rounded tablespoons of the batter onto the prepared baking sheet, leaving about 2 inches between each mound.
  7. Bake for 20 to 25 minutes, or until the cheese bread puffs up and the outside is lightly golden brown.
  8. Remove from the oven and let cool slightly before serving.

Notes

  • For a flavor variation, add 1 teaspoon of garlic powder or 1 tablespoon of finely minced jalapeño to the batter with the cheese.
  • You can freeze the unbaked dough balls. Place them on a tray in the freezer until solid, then transfer them to a freezer bag. Bake directly from frozen, adding 5 to 10 minutes to the baking time.
  • If you prefer an air fryer method, place 3 to 4 dough balls in the basket and cook at 350°F (175°C) for 10 to 12 minutes, checking for doneness.

Nutrition

Find it online: https://tasteportfolio.com/brazilian-cheese-bread-recipe-easy-tapioca/