Description
Brazilian Cheese Bread, known as Pão de Queijo, is a deliciously chewy and cheesy gluten-free bread made primarily with tapioca flour and a blend of Parmesan and Mozzarella cheeses. Perfect as a snack or breakfast item, this recipe yields bite-sized, golden puffed breads with a crispy exterior and a soft, airy interior.
Ingredients
Scale
Dry Ingredients
- 2 cups tapioca flour
- 1/2 teaspoon salt
- 1 cup grated Parmesan cheese
- 1/2 cup grated Mozzarella cheese
Wet Ingredients
- 1 cup milk
- 1/2 cup vegetable oil
- 2 large eggs
Instructions
- Preheat Oven: Preheat your oven to 375°F (190°C) and lightly grease a mini muffin tin to prepare it for the batter.
- Blend Batter: In a blender, combine the milk, vegetable oil, eggs, tapioca flour, and salt. Blend the mixture until it becomes smooth and uniform in texture.
- Fill Muffin Tin: Pour the blended batter into the prepared mini muffin tin, filling each cavity about three-quarters full to allow room for rising.
- Add Cheese: Mix the grated Parmesan and Mozzarella cheese into the batter or alternatively sprinkle the cheeses on top of each muffin batter-filled cavity for extra cheesy flavor.
- Bake: Place the tin in the preheated oven and bake the cheese breads for 15 to 20 minutes until they have puffed up and turned a golden brown.
- Cool and Serve: After baking, let the cheese breads cool for about 5 minutes before removing them from the pan. Serve warm for the best taste and texture experience.
Notes
- Ensure your oven is fully preheated before baking for even cooking.
- You can adjust the amount of cheese to your preference; more cheese will make the bread richer and chewier.
- These breads are best served warm but can be reheated in the oven for a few minutes if needed.
- Tapioca flour is essential for the characteristic chewy texture; do not substitute with other flours.
- The recipe is naturally gluten-free, making it suitable for gluten-sensitive diets.
