📝 About This Recipe
Hailing from the heart of Minas Gerais, Brazil, these Pão de Queijo are the ultimate snack that kids and adults alike cannot resist. These naturally gluten-free treasures feature a uniquely crisp, golden exterior that gives way to a chewy, airy, and intensely cheesy center. Perfectly bite-sized and endlessly addictive, they bring a taste of South American warmth to your kitchen with just a few simple ingredients.
🥗 Ingredients
The Base
- 4 cups Tapioca Flour (Also labeled as tapioca starch; do not substitute with cassava flour)
- 1 cup Whole Milk (Full fat provides the best richness)
- 1/2 cup Vegetable Oil (Or any neutral oil like grapeseed or canola)
- 1/2 cup Water (Room temperature)
- 1.5 teaspoons Fine Sea Salt
The Cheese and Binding
- 1.5 cups Parmesan Cheese (Finely grated, preferably high-quality aged)
- 1 cup Mozzarella Cheese (Finely shredded for extra stretch)
- 2 Large Eggs (At room temperature)
- 1 teaspoon Unsalted Butter (For greasing hands during shaping)
👨🍳 Instructions
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1
Preheat your oven to 375°F (190°C). Line two large baking sheets with parchment paper or silicone baking mats to prevent sticking.
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2
Place the tapioca flour into the bowl of a heavy-duty stand mixer fitted with the paddle attachment. If you don't have a mixer, a large heat-proof bowl and a sturdy wooden spoon will work.
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3
In a medium saucepan, combine the milk, water, vegetable oil, and salt. Bring the mixture to a rolling boil over medium-high heat. Watch closely so it doesn't boil over!
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4
As soon as the liquid boils, remove it from the heat and immediately pour it over the tapioca flour in the mixer bowl.
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5
Turn the mixer on low speed to incorporate. The mixture will look white, lumpy, and very sticky at this stage—this is perfectly normal as the starch gelatinizes.
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6
Continue mixing for 3-5 minutes until the dough has cooled down significantly and becomes a smooth, stretchy paste. It should be warm to the touch, not hot, before adding eggs.
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7
Add the eggs one at a time, mixing thoroughly after each addition. The dough may appear to separate at first, but keep mixing until it becomes a cohesive, sticky batter.
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8
Add the grated Parmesan and shredded mozzarella. Mix on medium speed until the cheese is evenly distributed throughout the dough.
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9
Lightly grease your hands with a tiny bit of butter or 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 onto the prepared baking sheets, spacing them about 2 inches apart as they will puff up during baking.
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11
Bake for 20-25 minutes, or until the puffs have risen and the bottoms are lightly golden. The tops should be pale with just a few golden speckles.
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12
Remove from the oven and let them cool for 5 minutes on the pan. This allows the internal structure to set, creating that signature chewy texture.
💡 Chef's Tips
Use 'Polvilho Doce' (sweet tapioca starch) for a softer, more bread-like interior, or 'Polvilho Azedo' (sour tapioca starch) for more expansion and a tangier flavor. Avoid using pre-shredded cheese from a bag; freshly grated cheese melts better and provides a superior stretch. If the dough is too sticky to handle even with oiled hands, chill it in the refrigerator for 15-30 minutes before shaping. You can freeze the unbaked dough balls on a tray, then transfer to a bag; bake them directly from frozen for an extra 5-8 minutes whenever a snack craving hits. Ensure the milk mixture is truly boiling when it hits the flour, as this 'scalding' process is what creates the unique texture.
🍽️ Serving Suggestions
Serve warm as a side dish for a traditional Brazilian Feijoada (black bean stew). Pair with a small bowl of Dulce de Leche or guava paste for a sweet and salty snack combo. Serve alongside fresh orange juice or a hot cup of coffee for an authentic Brazilian breakfast. Split them open while warm and spread a little salted butter or cream cheese inside. Include them in a kid's lunchbox as a fun, gluten-free alternative to sandwiches.