PAO DE QUEIJO

I haven’t made Brazilian Cheese bread since I left Brazil a few years ago. But, with all the gluten-free friends and family around me, I had to wow them with the best dang bread they will ever eat!

The flour ground from the yucca, (manioc, cassava) root is used in many Brazilian recipes and is only just gaining its fame here in America. This easy bread recipe has no yeast or baking soda, and yet when it bakes, it is light and airy just like a pate choux pastry.

If you have ever been to a Brazilian restaurant, (often called Churrascaria, cooked Churrasco style, which simply means barbecue), Pao de Queijo is often the first thing placed at your table. Addicting!

Make your own. You will make them often!!

Ingredients

Makes about 3 dozen small balls

  • Tapioca Flour – 2 cups, also known as Polvilho, a little more as needed
  • Corn Flour – 2 tablespoons
  • Egg – 1
  • Olive oil – ½ cup
  • Milk – 1 cup
  • Grated Cheese – 1 cup, parmesian, or any hard cheese
  • Salt – ½ teaspoon

PaoIng

Preparation 

  • Preheat oven to 400
  • Place wet ingredients in a food processor or mix with a hand mixer.
  • Add dry ingredients and mix will
  • With a spoon or ice cream scooper, place small rounds of bread dough onto a parchment paper lined baking sheet.
  • Bake for about 15 to 20 minutes until tops begin to look golden

Try not to eat them all before you serve them!!

PaoPlatter