📝 About This Recipe
Hailing from the heart of Minas Gerais, Brazil, Pão de Queijo is a gluten-free marvel that defies the expectations of traditional bread. These addictive morsels feature a crisp, golden exterior that yields to a shockingly chewy, airy, and intensely cheesy center. Made with fermented cassava starch and a blend of sharp cheeses, they are the ultimate comfort snack that brings a taste of Brazilian hospitality to any table.
🥗 Ingredients
The Flour Base
- 2 cups Tapioca Flour (Polvilho Doce) (also known as sweet manioc starch)
- 1 cup Sour Cassava Starch (Polvilho Azedo) (provides the characteristic rise and tang)
Liquid Emulsion
- 1 cup Whole Milk (full fat is best for richness)
- 1/2 cup Vegetable Oil (neutral oil like canola or grapeseed)
- 1 teaspoon Fine Sea Salt (adjust slightly if your cheese is very salty)
- 1/4 cup Filtered Water
Binding and Flavor
- 2 pieces Large Eggs (at room temperature)
- 1.5 cups Queijo Minas or Queso Fresco (firm, grated)
- 1/2 cup Parmesan Cheese (freshly grated for a sharp kick)
👨🍳 Instructions
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1
Preheat your oven to 400°F (200°C) and line two large baking sheets with parchment paper or silicone baking mats.
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2
In a large, heat-proof mixing bowl, whisk together the sweet tapioca flour, sour cassava starch, and salt until well combined.
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3
In a medium saucepan, combine the milk, water, and vegetable oil. Bring the mixture to a rolling boil over medium-high heat, watching closely so it doesn't boil over.
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4
Immediately pour the boiling liquid into the bowl with the flour mixture. Use a sturdy wooden spoon to stir vigorously.
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5
Continue stirring until a thick, somewhat lumpy paste forms and no dry flour remains. This 'scalding' process is essential for the unique texture.
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6
Spread the dough slightly against the sides of the bowl and let it rest for 5-10 minutes until it is cool enough to touch but still warm.
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7
Add the eggs one at a time to the dough. It will look like it's breaking and becoming slippery, but keep mixing (or use your hands) until the egg is fully incorporated.
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8
Add the grated cheeses to the bowl. Knead the dough by hand until the cheese is evenly distributed and the dough is smooth, slightly stretchy, and tacky but not sticking excessively to your hands.
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9
Lightly grease your hands with a drop of oil. Scoop about 1.5 to 2 tablespoons of dough and roll it between your palms to form a smooth ball roughly the size of a golf ball.
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10
Place the balls on the prepared baking sheets, spacing them at least 1.5 inches apart as they will puff up significantly.
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11
Slide the trays into the center of the oven and bake for 20-25 minutes.
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12
Check for doneness: the rolls should be puffed, firm to the touch, and have light golden-brown spots on the bottom and top.
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13
Remove from the oven and let them rest for just 2-3 minutes. These are best served warm when the center is at its most elastic.
💡 Chef's Tips
For the most authentic flavor, use a mix of 'Polvilho Doce' and 'Polvilho Azedo'; the sour version provides the hollow, airy rise. If the dough is too wet to roll, chill it in the fridge for 15 minutes before shaping. Never use pre-shredded cheese from a bag, as the anti-caking agents prevent the dough from binding properly. You can freeze the raw dough balls on a tray and then transfer them to a bag; bake them straight from the freezer for an extra 5-8 minutes. Avoid over-baking, as the bread will become too hard rather than pleasantly chewy.
🍽️ Serving Suggestions
Serve warm alongside a strong cup of Brazilian pour-over coffee for an authentic afternoon snack. Slice them in half and fill with 'Requeijão' (Brazilian cream cheese) or dulce de leche for a sweet-and-salty treat. Pair with a cold glass of Guaraná soda or a crisp lager during happy hour. Use them as unique, gluten-free sliders for pulled pork or brisket. Serve as a side dish to a traditional Feijoada (black bean stew).