📝 About This Recipe
Hailing from the heart of Minas Gerais, Brazil, Pão de Queijo is a beloved gluten-free treasure known for its uniquely chewy, airy texture and savory punch. These golden puffs are made with fermented cassava starch, which creates a magical 'stretch' that no wheat bread can replicate. Perfectly crisp on the outside and pillowy-soft on the inside, they are the quintessential Brazilian comfort food for any time of day.
🥗 Ingredients
The Starch Base
- 2 cups Polvilho Doce (Sweet Cassava Starch) (provides the soft, chewy interior)
- 1 cup Polvilho Azedo (Sour Cassava Starch) (adds the characteristic tang and airy 'pop')
The Scalding Liquid
- 1 cup Whole Milk (full fat is best for richness)
- 1/2 cup Vegetable Oil (neutral oil like canola or sunflower)
- 1/4 cup Water
- 1 teaspoon Fine Sea Salt (adjust slightly if your cheese is very salty)
The Bind and Flavor
- 1.5 cups Queijo Meia Cura or Queijo Minas (finely grated; can substitute with aged white cheddar)
- 1/2 cup Parmesan Cheese (freshly grated for a sharp, salty crust)
- 2 Large Eggs (at room temperature)
- 1 tablespoon Unsalted Butter (softened, for greasing hands)
👨🍳 Instructions
-
1
Preheat your oven to 375°F (190°C). Line two large baking sheets with parchment paper or silicone baking mats.
-
2
In a large, heat-proof mixing bowl, whisk together the sweet cassava starch and sour cassava starch until well combined.
-
3
In a small saucepan over medium-high heat, combine the milk, oil, water, and salt. Bring the mixture to a rolling boil, 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 starch will look clumpy and white—this is normal; you are 'scalding' the flour.
-
5
Allow the mixture to cool for about 5-10 minutes until it is warm to the touch but no longer burning hot. This prevents the eggs from scrambling when added.
-
6
Add the eggs one at a time to the dough. It will initially seem like it won't incorporate and will be very slippery, but keep mixing with your hands or a stand mixer fitted with a paddle attachment until a sticky paste forms.
-
7
Add the grated Meia Cura (or cheddar) and the Parmesan cheese. Knead the dough until the cheese is evenly distributed and the dough is smooth but still quite tacky.
-
8
Lightly grease your hands with a bit of softened butter. 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.
-
9
Place the balls on the prepared baking sheets, spacing them at least 1.5 inches apart as they will puff up significantly.
-
10
Place the trays in the center of the oven and bake for 20-25 minutes. The pães de queijo are done when they have puffed up and developed a light golden-brown crust with small cracks.
-
11
Remove from the oven and let them rest for 2 minutes on the tray. Serve immediately while warm to experience the maximum 'cheese pull' texture.
💡 Chef's Tips
Always use a mix of sweet and sour starch; sweet provides the chew, while sour provides the rise and flavor. Do not skip the scalding step—the boiling liquid gelatinizes the starch, which is the secret to the bread's structure. If the dough is too sticky to roll even with greased hands, refrigerate it for 30 minutes to firm up the fats. You can freeze the raw dough balls on a tray, then transfer to a bag; bake them directly from frozen for an extra 5-10 minutes. Avoid using pre-shredded cheese from a bag, as the anti-caking agents prevent the dough from binding properly.
🍽️ Serving Suggestions
Serve warm alongside a strong, hot cup of Brazilian pour-over coffee for a traditional breakfast. Slice them in half and spread with 'Requeijão' (Brazilian cream cheese) or dulce de leche for a sweet-and-salty snack. Pair with a cold glass of Guaraná soda or a crisp lager during happy hour. Use them as sliders by stuffing with pulled pork or crispy bacon and guava jam. Serve as a gluten-free bread basket accompaniment for a churrasco (BBQ) dinner.