Pão de Queijo
Small, chewy Brazilian cheese breads made from tapioca starch instead of wheat flour — naturally gluten-free, with a distinctive stretchy interior from scalding the starch before mixing.
Vegetarian
⚠ Contains: Dairy, Egg. Always check your own ingredients — this isn't a guarantee for severe allergies.
Ingredients
- 1 cup whole milk
- 1/2 cup neutral oil
- 1 tsp salt
- 3 cups tapioca starch (a mix of sweet and sour tapioca starch if available)
- 2 eggs
- 1 1/2 cups grated parmesan or Brazilian queijo minas, plus more to taste
Steps
- Heat the milk, oil, and salt together in a saucepan until just simmering.
- Pour the hot liquid over the tapioca starch in a large bowl and stir to combine — the starch will look shaggy and lumpy at first; let it cool for about 10 minutes.
- Add the eggs one at a time, mixing well after each addition, until the dough becomes smooth and elastic (a stand mixer with a paddle helps).
- Mix in the grated cheese until fully incorporated. The dough will be soft and sticky.
- With oiled hands, roll the dough into small balls, about 1.5 inches, and place on a baking sheet.
- Bake at 400°F (200°C) for 20-25 minutes, until puffed and lightly golden, with a hollow, airy interior.
- Serve warm.