Brazilian cheese bread, or pao de queijo, is a snackable wonder that happens to be gluten-free.
Our tour of Brazil continues.
As a matter of fact, I do!
Simply Recipes / Mihaela Kozaric Sebrek
My friend Bill gave me this recipe years ago, a favorite from his Brazilian wifeSilvia.
I’ve made it several times, each time with different cheeses.
Simply Recipes / Mihaela Kozaric Sebrek
There are several ways to make pao de queijo.
Simply Recipes / Mihaela Kozaric Sebrek
One method includes cooked potatoes.
One method is sort of like a pate a choux in which you cook the dough first.
You put the ingredients in a blender.
Simply Recipes / Mihaela Kozaric Sebrek
Pour them out into a mini-muffin tin and bake.
you’re able to even cook them in a toaster oven.
The only ingredient in this recipe that you might have trouble finding is tapioca flour.
Simply Recipes / Mihaela Kozaric Sebrek
Bob’s Red Mill makes it, and you might find it at Whole Foods.
Tapioca flour is gluten-free, so this cheese bread is great for gluten-free eaters.
Cassava flour is made using the whole root, while tapioca flour only uses the starchy pulp.
Simply Recipes / Mihaela Kozaric Sebrek
Look for flour clearly labeled as “tapioca flour” for the best results.
However, you’re able to make the cheese bread in a standard muffin pan.
Easy Brazilian Cheese Bread (Pao de Queijo)
The recipe as presented is fairly basic.
simplyrecipes / Mihaela Kozaric Sebrek
Feel free to dress it up a bit with herbs or spices of your choice.
This recipe calls for a room-temperature egg.
Spread a small amount olive oil around the insides of each well of a non-stick mini muffin tin.
Simply Recipes / Mihaela Kozaric Sebrek
Put all of the ingredients into a blender and pulse until smooth.
Before baking, let the chilled batter come to room temperature and give it a whisk.
Pour into the muffin tin and proceed with the recipe.
Bake at 400F in the oven for 15-20 minutes until all puffy and nicely browned.
Remove from the oven and let cool on a rack for a few minutes.
simplyrecipes / Mihaela Kozaric Sebrek
Eat while warm or at room temperature (theyre best when fresh).
Note that Brazilian cheese bread is very chewy, sort of like Japanese mochi.
Store leftovers in an airtight container at room temperature for 1 day or in the fridge for 1 week.
It’s extra work, but Fernanda says the results are great.
Add the potato still hot using a potato masher.
Mix very well using your hands.
Add milk and continue working the dough with your hands.
Add the grated cheese, and at last the eggs.
Add 1 teaspoon of anise seeds for a special touch.
The dough needs to get very silky and be moldable.
If it is breaking, add one more egg.
Make little round breads, and bake at 450oF for 20 minutes.
The dough can be frozen.
