Pao de Queijo Recipe (Brazilian Cheese Bread)
This Pao de Queijo is a cheesy delight! A simple recipe for Brazilian cheese bread that’s naturally gluten-free and perfect for any occasion.
Equipment
- Mixing Bowl
- Whisk
- Baking Sheet
- Parchment Paper
- Oven
Ingredients
- 2 cups tapioca flour
- 1 cup whole milk
- 2 large eggs
- 1/3 cup vegetable oil (or avocado oil, or light olive oil)
- 1 cup shredded sharp cheddar cheese
- 1 cup shredded mozzarella cheese
- 1 teaspoon salt
- 1 teaspoon garlic powder
Instructions
- Preheat your oven to 375°F (190°C).
- In a mixing bowl, whisk together the whole milk, vegetable oil, and eggs until well combined.
- Gradually add the tapioca flour, salt, and garlic powder to the wet mixture. Stir until the dough starts to come together.
- Fold in the shredded sharp cheddar and mozzarella cheeses until evenly distributed.
- Roll small portions of dough into balls, about the size of a golf ball, and place on a parchment-lined baking sheet.
- Bake for 15-20 minutes or until puffed and golden brown.
- Let cool slightly on a wire rack. Serve warm.
Notes
- Store leftovers in an airtight container in the refrigerator for up to 3 days.
- Freeze in a single layer and then transfer to a freezer-safe bag for up to 3 months.
- Reheat in the oven at 350°F (175°C) for best results.