📝 About This Recipe
Hailing from the heart of Minas Gerais, Pão de Queijo is Brazil’s most beloved culinary export, famous for its uniquely crisp exterior and impossibly chewy, airy center. These gluten-free gems rely on fermented cassava starch and salty cheeses to create a savory flavor profile that is addictive and comforting. Whether enjoyed as a street food snack or a breakfast staple, they are best served piping hot straight from the oven.
🥗 Ingredients
The Base
- 2 cups Tapioca Flour (Polvilho Doce) (Sweet manioc starch for the classic stretch)
- 1 cup Sour Tapioca Flour (Polvilho Azedo) (Fermented starch for the signature airy rise and tang)
- 1 1/2 teaspoons Fine Sea Salt
The Liquid Emulsion
- 1 cup Whole Milk (Full fat provides the best texture)
- 1/2 cup Vegetable Oil (Neutral oil like canola or grapeseed)
- 1/4 cup Water
- 2 tablespoons Unsalted Butter (Adds richness and golden color)
The Bind and Flavor
- 2 pieces Large Eggs (At room temperature; lightly beaten)
- 1 1/2 cups Queijo Minas Padrão or Monterey Jack (Finely grated; a semi-hard, mild cheese)
- 1/2 cup Parmesan Cheese (Finely grated for a sharp, salty kick)
👨🍳 Instructions
-
1
Preheat your oven to 375°F (190°C). Line two large baking sheets with parchment paper or silicone baking mats to prevent sticking.
-
2
In the bowl of a large stand mixer (or a large heat-proof bowl), whisk together the sweet tapioca flour, sour tapioca flour, and salt until well combined.
-
3
In a medium saucepan, combine the milk, vegetable oil, water, and butter. Bring the mixture to a rolling boil over medium-high heat. Watch closely so it doesn't boil over.
-
4
Immediately pour the boiling liquid into the flour mixture. If using a stand mixer, use the paddle attachment on low speed. The flour will look lumpy and gelatinous; this process 'scalds' the starch and is crucial for the texture.
-
5
Continue mixing until the dough is relatively smooth and has cooled down significantly, about 5-8 minutes. It should be warm to the touch, but not hot enough to scramble the eggs.
-
6
With the mixer on medium-low, add the beaten eggs one at a time. The dough will initially separate and look messy, but keep mixing until it becomes a cohesive, very sticky, and stretchy paste.
-
7
Add the grated Monterey Jack (or Minas) and Parmesan cheeses. Mix until the cheese is evenly distributed throughout the dough.
-
8
The dough will be quite tacky. To make rolling easier, lightly grease your hands with a bit of vegetable oil.
-
9
Scoop about 1.5 to 2 tablespoons of dough and roll it into a smooth ball roughly the size of a golf ball (about 1 inch in diameter).
-
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
Bake for 25-30 minutes, or until the rolls have puffed up and developed a light golden-brown crust. Do not underbake, or they will collapse when removed from the oven.
-
12
Remove from the oven and let them cool for just 2-3 minutes on the pan. They are best enjoyed warm when the cheese is most elastic!
💡 Chef's Tips
For the most authentic flavor, try to find 'Polvilho Azedo' at a Latin market; it provides the characteristic airy structure. If the dough is too soft to roll, refrigerate it for 30 minutes to firm up the fats before shaping. You can freeze the raw dough balls on a tray and then transfer them to a bag; bake them directly from frozen for 35 minutes. Avoid using pre-shredded cheese from a bag, as the anti-caking agents prevent the dough from binding properly. If you prefer a sharper taste, increase the Parmesan ratio and decrease the Monterey Jack.
🍽️ Serving Suggestions
Serve alongside a strong cup of Brazilian 'cafezinho' (sweetened black coffee) for a traditional breakfast. Slice them in half while warm and spread with Requeijão (creamy Brazilian cheese) or dulce de leche for a sweet-and-salty treat. Pair with a cold glass of Guaraná Antarctica soda for the ultimate Brazilian snack experience. Serve as a side dish to Feijoada (black bean stew) to soak up the delicious juices. Arrange on a platter with sliced chorizo and olives for a sophisticated gluten-free appetizer tray.