📝 About This Recipe
Hailing from the heart of Minas Gerais, Brazil, these Pão de Queijo are a gluten-free marvel with a crisp, golden exterior and a uniquely chewy, airy center. This traditional recipe uses sour cassava flour to achieve that signature fermented tang and elastic texture that melts in your mouth. Perfectly salty, deeply cheesy, and naturally gluten-free, they are the quintessential Brazilian snack that brings warmth to any table.
🥗 Ingredients
The Flour Base
- 2 cups Polvilho Azedo (Sour Cassava Starch) (Essential for the characteristic tang and rise)
- 1 cup Polvilho Doce (Sweet Cassava Starch) (Provides the smooth, chewy texture)
- 1.5 teaspoons Fine Sea Salt (Adjust based on the saltiness of your cheese)
The Liquid Scald
- 1 cup Whole Milk (Full fat provides the best richness)
- 1/2 cup Vegetable Oil or Lard (Neutral oil works best)
- 1/4 cup Water (Helps hydrate the starch)
The Binding and Flavor
- 2 Large Eggs (At room temperature)
- 1.5 cups Queijo Minas Padrão or Sharp White Cheddar (Finely grated)
- 1/2 cup Parmesan Cheese (Finely grated for a salty kick)
- 1 tablespoon Unsalted Butter (For greasing hands while rolling)
👨🍳 Instructions
-
1
Preheat your oven to 400°F (200°C). Line two large baking sheets with parchment paper or silicone baking mats to prevent sticking.
-
2
In a large, heat-proof mixing bowl, whisk together the sour cassava starch, sweet cassava starch, and salt until well combined.
-
3
In a medium saucepan, combine the milk, water, and oil. Bring the mixture to a rolling boil over medium-high heat, watching closely so it doesn't boil over.
-
4
Immediately pour the boiling liquid over the starch mixture. Use a sturdy wooden spoon to stir vigorously. The mixture will look lumpy and white, like wet sand; this is the 'scalding' process.
-
5
Continue to mix and mash the dough against the sides of the bowl for 5-7 minutes until it cools down significantly. It should be warm to the touch, not hot, before adding eggs.
-
6
Add the first egg to the dough. It will appear to separate and look slimy at first; keep mixing until the egg is fully incorporated.
-
7
Add the second egg and repeat the process. The dough should now be very sticky, stretchy, and relatively smooth.
-
8
Fold in the grated cheeses. Use your hands or a stiff spatula to ensure the cheese is evenly distributed throughout the dough.
-
9
Lightly grease your hands with a little 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.
-
10
Place the balls on the prepared baking sheets, spacing them at least 1.5 inches apart as they will puff up during baking.
-
11
Place the trays in the oven and bake for 20-25 minutes. Do not open the oven door during the first 15 minutes to ensure they rise properly.
-
12
Bake until the rolls have puffed up and developed a light golden brown color with small toasted cheese spots on the surface.
-
13
Remove from the oven and let them rest for 5 minutes. They will be very soft when they first come out but will firm up slightly as they cool.
💡 Chef's Tips
Always use a mix of sour and sweet cassava starch for the most authentic texture; sour provides the lift while sweet provides the chew. Avoid using pre-shredded cheese from a bag, as the anti-caking agents prevent the dough from binding properly. If the dough is too soft to roll, refrigerate it for 30 minutes before shaping. You can freeze the unbaked dough balls on a tray, then transfer to a bag; bake them straight from the freezer for 30 minutes. Ensure the liquid is truly boiling when you pour it over the starch to properly gelatinize the flour.
🍽️ Serving Suggestions
Serve warm alongside a strong cup of Brazilian coffee for a traditional afternoon 'café da manhã'. Slice them in half and spread with 'Requeijão' (Brazilian cream cheese) or dulce de leche for a sweet-and-salty treat. Serve as a gluten-free bread basket replacement for dinner alongside a hearty beef stew or feijoada. Pair with a cold glass of Guaraná soda or a crisp Sauvignon Blanc for a party appetizer. Stuff with crispy bacon bits or guava paste before baking for a surprise center.