Brazilian Pao de Queijo, gluten-free, cheese bread recipe from Brazil, made with gluten-free tapioca flour and grated cheese.
Course Bread
Cuisine Brazilian
Keyword Brazilian Pao de Queijo Cheese Bread
Prep Time 10 minutesminutes
Cook Time 20 minutesminutes
Total Time 30 minutesminutes
Servings 12servings
Equipment
Muffin tin or cookie sheet with parchment paper
Ice Cream Scooper optional
Ingredients
2cupsTapioca flour (Polvilho) more as needed
2tbspCorn flour
1Egg
1/2cupOlive oil
1cupMilk
1cupGrated cheese parmesan or any hard cheese grated
1/2tspSalt
Instructions
Preheat oven to 400
Place the egg, oil and milk in a large bowl. Mix well. Add cheese. Mix.
In a separate bowl, mix the dry ingredients. Slowly add the dry ingredients to the wet ingredients. Mix well until the dough comes together. If too sticky, just sprinkle a little more tapioca flour until the dough is no longer sticky.
With a small ice cream scooper, place small rounds of bread dough onto parchment paper lined cookie sheets, or larger balls can be placed in muffin tins.
Bake for about 15 - 20 minutes until tops begin to look golden and crack.
Notes
About making large batches for future use; once the balls are formed and placed on a baking sheet, place the baking sheet in the freezer for a few hours until they freeze firm enough to pick up. Transfer to a zip bag and freeze until ready to bake. Place back onto baking sheets (as above), let thaw, and bake as instructed above.