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Bread-Bowl

Pao de Queijo | Cheese Bread

Gluten Free Brazilian Cheese Bread
Prep Time 10 mins
Cook Time 20 mins
Servings 4

Equipment

  • Oven
  • Sauce Pan
  • Bowl
  • Scale
  • Ramekin

Ingredients
  

  • 143 g Tapioca Flour
  • 2.3 oz Olive Oil Or Neutral Tasting Oil
  • 3 oz Milk I use milk alternatives like oat or almond.
  • 1/2 tsp Salt Kosher goes well
  • 48 g Parmesan Cheese Aged cheese to grate or grated
  • 48 g Mozzarella Cheese Monterrey Jack and other can work
  • 1 Large Egg

Instructions
 

  • Preheat oven to 400F or 204C
  • Place the flour in a mixing bowl
    Flour in a bowl
  • Heat milk and oil in a sauce pan.
    Sauce Pan on Stove
  • Let it simmer for a couple of seconds.
    simmering
  • Mix flour and hot oil with milk mix and set it aside (for 4 minutes or so) while you prepare the other ingredients.
    Mixed-Flour
  • Whip an egg, grate the cheeses.
    Cheese Gratting
  • Add all the remaining ingredients to the mixing bowl.
    Mixing Bowl Ingredients
  • Mix vigorously - the better you mix it and get a dough like consistency the nicer the bread will come out. This part can become difficult depending on the tool you use.
    Dough
  • In case the dough is too sticky you can use two spoons. I find that my dough isn't sticky at all and I shape it with my hands. Shape into small ball of around 108g. This usually produces 4 small pieces of bread.
  • Place on a baking sheet lined with parchment paper or use a silicone mat.
    Baking Sheet
  • Bake for 20-22 minutes on the mid-top rack
  • Once they are down let them cool down a little on a cooling rack.
  • Try them before they get too cool. They will be yummy!