Pao de Queijo? traditional Brazilian cheese bread made with tapioca flour — naturally gluten‑free, super chewy, and unbelievably delicious. This soft, stretchy, cheesy bread is made with tapioca flour, Parmesan, for that perfect pull‑apart texture. Our family LOVES these, and now you can make them fresh anytime.
STUFF YOU NEED
- 2 Eggs
- 1/2 cup Olive Oil
- 1 cup Milk
- 10 ounces Tapioca Flour
- 1 1/2 cup grated Parmesan Cheese
- 1 teaspoon Salt
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, oil, and salt. Bring the mixture to a gentle boil. As soon as small bubbles appear around the edges, remove from heat.
Pour the hot liquid over the tapioca flour in a large mixing bowl. Stir until the mixture becomes sticky and clumpy — this is normal.
Transfer the warm dough to a stand mixer fitted with the paddle attachment. Beat until the mixture becomes smoother and cools down enough to touch comfortably.
With the mixer running, add the eggs one at a time, allowing each to fully incorporate before adding the next.
Beat in the cheese until the dough is smooth, stretchy, and well 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 and lightly golden.