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Authentic Pão de Queijo: Chewy Brazilian Cheese Bread

A stack of golden brown brazilian cheese bread rolls, one cut open showing the chewy, airy interior.
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Make this authentic Pão de Queijo (Brazilian Cheese Bread) recipe. You will create naturally gluten-free cheese bread that is crispy outside and deliciously chewy and cheesy inside. This is an easy Brazilian snack perfect for any time.

Ingredients

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  • 1 cup whole milk
  • 1/2 cup vegetable oil
  • 1 teaspoon salt
  • 2 cups tapioca flour (sour or sweet)
  • 2 large eggs
  • 1 cup shredded Parmesan cheese
  • 1/2 cup shredded mozzarella or Monterey Jack cheese

Instructions

  1. Preheat your oven to 375 degrees Fahrenheit (190 degrees Celsius). Lightly grease a baking sheet or line it with parchment paper.
  2. Combine the milk, oil, and salt in a medium saucepan. Heat this mixture over medium heat until it just begins to boil. Remove from heat immediately.
  3. In a large bowl, place the tapioca flour. Pour the hot milk mixture over the flour. Stir well with a wooden spoon until the mixture forms a thick, sticky paste. Let this cool for about 10 minutes.
  4. Add the eggs to the cooled tapioca mixture one at a time, mixing well after each addition until fully incorporated. The dough will look sticky.
  5. Stir in the Parmesan cheese and mozzarella cheese until they are evenly distributed throughout the dough.
  6. Scoop rounded tablespoons of the dough and roll them into small balls, about 1 to 1.5 inches in diameter. Place them on the prepared baking sheet, leaving about 1 inch between each ball.
  7. Bake for 20 to 25 minutes, or until the cheese puffs are golden brown and slightly puffed.
  8. Serve your homemade Pão de Queijo warm for the best chewy texture.

Notes

  • For the best texture, use high-quality, aged Parmesan cheese.
  • If you want a copycat Texas de Brazil Cheese Bread experience, ensure your cheese blend is sharp and flavorful.
  • You can freeze the unbaked dough balls. Place them on a tray in the freezer until solid, then transfer them to a freezer bag. Bake directly from frozen, adding 5 to 10 minutes to the baking time.
  • This recipe is naturally gluten free because it uses tapioca flour.

Nutrition

Find it online: https://magazinemeal.com/brazilian-cheese-bread-recipe-pao-de-queijo/