Pão de Queijo — Brazil’s legendary cheese bread — is what happens when tapioca flour, Parmesan, and pure culinary chaos join forces to create the chewiest, stretchiest, most addictive little cheese bombs on Earth. Naturally gluten‑free, dangerously delicious, and scientifically impossible to eat “just one.”
These little beauties puff up in the oven like they’re trying to escape, then settle into that perfect golden, cheesy, pull‑apart texture that makes your family hover around the kitchen like hungry vultures. Our crew LOVES these — like, “make a double batch or suffer the consequences” love. And now you can whip them up fresh anytime… no passport to Brazil required.
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STUFF YOU NEED
- 2 eggs
- 1/2 cup olive oil
- 1 cup milk
- 10 ounces tapioca flour (or cassava flour)
- 1 1/2 cups grated Parmesan cheese
- 1 teaspoon salt
- WHOLESOME GOODNESS: This starchy, slightly sweet flour is a staple in gluten free baking and a fantastic thickening agen…
- GLUTEN FREE: To assure the integrity of our gluten free products, we’ve built a separate 100% gluten free facility
- PALEO FRIENDLY: Suitable for people who follow a paleo, primal or other grain-free diet
DIRECTIONS
Preheat the oven to 450°F. Line two baking sheets with parchment paper and set aside.
In a medium saucepan over medium heat, combine the milk, olive oil, and salt. Heat until the mixture reaches a gentle boil — once small bubbles appear around the edges, remove from heat.
Pour the hot liquid over the tapioca (cassava) flour in a large mixing bowl. Stir until the mixture becomes sticky and clumpy — this is completely normal.
Transfer the warm dough to a stand mixer fitted with the paddle attachment. Mix until the dough becomes smoother and cools enough to handle comfortably.
With the mixer running, add the eggs one at a time, making sure each egg is fully incorporated before adding the next.
Add the Parmesan cheese and continue mixing until the dough is smooth, stretchy, and fully combined.
Dip a cookie scoop into hot water to prevent sticking, then scoop portions of dough onto the prepared baking sheets, spacing them slightly apart.
Place the trays in the oven and immediately reduce the temperature to 350°F. Bake for 10–15 minutes, or until the cheese breads are puffed, lightly golden, and fragrant.
Serve warm and fresh, Enjoy!
Mary
@southernspoon
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