Latin American & Caribbean · Breakfast · Snack
Pão de Queijo (Brazilian Cheese Bread)
Pão de queijo
Crisp on the outside and soft and chewy inside, these golden cheese puffs are made with tapioca flour for a naturally gluten-free bake. This lighter version uses low-fat milk, less oil and a mix of part-skim mozzarella and Parmesan while keeping the classic stretchy bite.
- Prep
- 20 min
- Cook
- 30 min
- Total
- 50 min
- Serves
- 8
Calories come from: Carbs 49% · Fat 39% · Protein 12%
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Ingredients
For 8 servings- 2 cups240 gTapioca flour (polvilho doce or tapioca starch)
- 1 cup244 gLow-fat (1%) milk
- 3 tbsp40 gNeutral vegetable oil
- 1 tsp6 gSalt
- 2 large100 gEggs
- 2/3 cup60 gParmesan cheese, finely grated
- 3/4 cup80 gPart-skim mozzarella, shredded
Steps
- 1
Heat the oven to 200 °C (400 °F) and line a baking tray with parchment paper.
- 2
Put the tapioca flour in a large heatproof bowl.
- 3
Warm the milk, oil and salt in a small pan over medium heat until it just starts to simmer, about 4 minutes.
- 4
Pour the hot milk mixture over the tapioca flour and stir with a wooden spoon until it forms a sticky, lumpy dough.
- 5
Let the dough cool for 10 minutes so it is warm but not hot.
- 6
Beat in the eggs one at a time until the dough is smooth and glossy.
- 7
Fold in the Parmesan and mozzarella until evenly mixed.
- 8
Use a small cookie scoop or two spoons to drop 24 walnut-sized balls onto the tray, spacing them about 4 cm apart.
- 9
Bake for 22-25 minutes, until puffed and golden on the outside.
- 10
Cool for 5 minutes before serving warm.
Swaps, storage and make-ahead
Swaps
- Use whole milk instead of low-fat milk for a richer, slightly softer crumb.
- Replace the Parmesan with an aged hard cheese like Pecorino Romano or Grana Padano for a similar sharp, salty flavour.
- Swap the part-skim mozzarella for shredded Monterey Jack or mild cheddar if that is easier to find.
- Keep the batch gluten-free by checking that your tapioca flour and shredded cheese are labelled gluten-free, since some packaged shredded cheese uses anti-caking agents.
Storage
Pão de queijo is best eaten fresh and warm; refrigerate cooled leftovers in an airtight container within 2 hours and eat within 3 to 4 days. Reheat in a 180 °C (350 °F) oven for a few minutes until hot through to bring back the crisp outside.
Make ahead
Scoop the unbaked dough balls onto a tray, freeze until firm, then store in a freezer bag for up to 1 month. Bake straight from frozen, adding a few extra minutes until puffed and golden.
Nutrition values are for the recipe as written.
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Allergens and nutrition
Contains: MilkEggs
Check the labels of packaged ingredients for allergens and suitability for your diet.
Full nutrition
| Per serving (96 g) | Per 100 g | |
|---|---|---|
| Calories | 244 kcal | 254 kcal |
| Protein | 7.1 g | 7.4 g |
| Carbohydrates | 30.1 g | 31.4 g |
| of which sugars | 2.9 g | 3 g |
| Fiber | 0.3 g | 0.3 g |
| Fat | 10.5 g | 10.9 g |
| of which saturated | 3.3 g | 3.4 g |
| Sodium | 526 mg | 548 mg |
Nutrition is calculated from USDA FoodData Central data and may differ from what you cook.
