📝 About This Recipe
Originating from the heart of Minas Gerais, Brazil, Pao de Queijo is a beloved street food staple that defies the laws of ordinary bread. These gluten-free gems feature a crisp, golden exterior that yields to a shockingly airy, chewy, and intensely cheesy center. Using fermented tapioca flour, they achieve a unique 'mochi-like' elasticity that makes them the perfect snack for any time of day.
🥗 Ingredients
The Flour Base
- 2 cups Tapioca Flour (Polvilho Doce) (also known as tapioca starch)
- 1 teaspoon Kosher Salt (fine grain)
The Liquid Emulsion
- 1 cup Whole Milk (full fat is essential for richness)
- 1/2 cup Vegetable Oil (neutral oil like canola or grapeseed)
- 1/4 cup Water (filtered)
The Binding & Flavor
- 2 pieces Large Eggs (at room temperature)
- 1 cup Parmesan Cheese (finely grated, high quality)
- 1/2 cup Queso Fresco or Monterey Jack (finely shredded for extra melt)
- 1/4 teaspoon Garlic Powder (optional, for a modern twist)
👨🍳 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 tapioca flour and salt until well combined. Set this aside near your stovetop.
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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 carefully so it doesn't boil over.
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4
Immediately pour the boiling liquid mixture into the bowl with the tapioca flour. Use a sturdy wooden spoon to stir vigorously.
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5
Continue stirring until a gelatinous, sticky dough forms and no dry flour remains. The texture will look somewhat lumpy and strange at this stage; this is normal.
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6
Let the dough rest and cool for about 5-10 minutes. It should be warm to the touch but not hot enough to scramble the eggs.
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7
Add the eggs one at a time to the dough. It will appear to separate and slide around at first, but keep mixing (or use a stand mixer with a paddle attachment) until the egg is fully incorporated and the dough is smooth.
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8
Fold in the grated Parmesan and the shredded Monterey Jack cheese. Mix until the cheese is evenly distributed throughout the sticky dough.
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9
Lightly grease your hands with 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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10
Place the balls on the prepared baking sheets, spacing them at least 2 inches apart as they will puff up significantly in the oven.
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11
Bake for 25-30 minutes, or until the puffs are light golden brown and have developed a thin, crisp crust.
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12
Remove from the oven and let them cool for just 2-3 minutes on the pan. They are best served warm when the center is at its peak chewiness.
💡 Chef's Tips
For the most authentic flavor, try to find 'Polvilho Azedo' (sour tapioca flour) for a sharper tang and more expansion. Avoid using pre-shredded cheese from a bag; the anti-caking agents prevent the dough from binding correctly. If the dough is too sticky to handle even with oiled hands, chill it in the fridge for 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 5-10 minutes. Do not overbake, or they will become tough rather than pleasantly chewy.
🍽️ Serving Suggestions
Serve warm alongside a strong cup of Brazilian coffee (Cafezinho) for an authentic afternoon snack. Pair with a side of Dulce de Leche or guava paste (Goiabada) for a sweet and salty flavor explosion. Slice them in half and stuff with crispy bacon or chorizo for a more substantial breakfast bite. Enjoy as a gluten-free bread alternative with a bowl of hearty black bean stew (Feijoada). Serve as a party appetizer with a cold lager or a refreshing Caipirinha.