📝 About This Recipe
Hailing from the heart of Minas Gerais, Brazil, Pão de Queijo is a gluten-free marvel that defies the laws of traditional baking. These airy, chewy puffs feature a crisp outer crust and a wonderfully elastic, cheesy center thanks to the unique properties of fermented cassava starch. Perfect as a snack or a breakfast treat, they offer a salty, savory warmth that is truly addictive.
🥗 Ingredients
The Starch Base
- 2 cups Tapioca Flour (Polvilho Doce) (also known as sweet manioc starch)
- 1 cup Sour Tapioca Starch (Polvilho Azedo) (essential for the characteristic tang and rise)
The Liquid Emulsion
- 1 cup Whole Milk (full fat provides the best richness)
- 1/2 cup Vegetable Oil (neutral oil like canola or grapeseed)
- 1/4 cup Water
- 1 teaspoon Fine Sea Salt (adjust slightly if your cheese is very salty)
The Binding & Flavor
- 2 Large Eggs (at room temperature)
- 1.5 cups Queijo Minas or Queso Fresco (finely grated)
- 1/2 cup Parmesan Cheese (freshly grated for a sharp kick)
- 1 tablespoon Unsalted Butter (softened, for greasing hands)
👨🍳 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
In a large, heat-proof mixing bowl, whisk together the sweet tapioca flour, sour tapioca 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. Watch closely as it can foam up quickly.
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4
Immediately pour the boiling liquid into the bowl with the flour mixture. Using a sturdy wooden spoon, stir vigorously. The mixture will look white, lumpy, and somewhat gelatinous; this is the 'scalding' process which is vital for the texture.
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5
Allow the dough to rest and cool for about 10-15 minutes. It should be warm to the touch but not hot enough to scramble the eggs.
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6
Add the eggs one at a time to the dough. It will appear to slip and slide around at first, but keep stirring (or use a stand mixer with the paddle attachment) until the egg is fully incorporated and the dough is smooth.
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7
Fold in the grated Queijo Minas (or Queso Fresco) and the Parmesan cheese. Mix until the cheese is evenly distributed throughout the sticky dough.
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8
The dough will be very sticky. Lightly grease your hands with a bit of softened butter or oil. Scoop about 1.5 to 2 tablespoons of dough and roll it into a smooth ball roughly the size of a golf ball.
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9
Place the balls on the prepared baking sheets, spacing them at least 2 inches apart as they will puff up significantly during baking.
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10
Slide the trays into the oven and bake for 20-25 minutes. Do not open the oven door during the first 15 minutes to ensure they rise properly.
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11
The Pão de Queijo are done when they are puffed up and have developed a light golden-brown crust with small brown spots on the bottom.
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12
Remove from the oven and let them cool for just 5 minutes on the tray. They are best enjoyed while still warm and chewy.
💡 Chef's Tips
For the most authentic flavor, try to find a 50/50 mix of sweet and sour tapioca starch; the sour version provides the classic 'funk' and airy lift. If the dough feels too wet to roll, refrigerate it for 30 minutes to firm up the starches before shaping. Avoid using pre-shredded cheese from a bag, as the anti-caking agents prevent the cheese from melting into the dough correctly. You can freeze the raw dough balls on a tray, then transfer to a bag; bake them directly from frozen for 30 minutes for a fresh snack anytime. Ensure your liquid is truly at a rolling boil when you hit the starch—this 'gelatinizes' the flour and creates the unique stretchy crumb.
🍽️ Serving Suggestions
Serve warm alongside a strong cup of Brazilian pour-over coffee for a traditional afternoon 'cafézinho'. Slice them in half and spread a bit of Requeijão (Brazilian cream cheese) or dulce de leche for a sweet-and-salty contrast. Pair with a cold glass of Guaraná soda or a crisp lager during a football match. Use them as a gluten-free side bread for a hearty stew like Feijoada. Serve as an appetizer with a side of spicy guava paste (Goiabada) for a sophisticated flavor profile.