These soft and chewy Brazilian pocket-sized buns – called pao de queijo – are naturally gluten-free thanks to tapioca starch or tapioca flour. Look for it in the natural section at your local grocery store, the bulk food store, or health food store. Make a batch and freeze them ahead of time for parties. Did we mention that no special tools are required?
Gluten-Free Pao de Queijo Cheese Buns
These soft and chewy Brazilian pocket-sized buns – called pao de queijo – are naturally gluten-free thanks to tapioca starch or tapioca flour.
Ingredients
- 2 ¼ cups tapioca flour
- 1 ¼ tsp kosher salt
- ½ tsp pepper
- 1 cup whole milk
- 3 tbsp vegetable oil
- 3 tbsp butter
- 2 eggs lightly beaten
- 1 ¼ cups Parmesan or Romano cheese finely grated
- ⅔ cup grated old Cheddar cheese
Instructions
- Preheat oven to 350°F, then line a baking sheet with parchment paper.
- In a large bowl, whisk together the tapioca flour, salt and pepper; set aside.
- In a saucepan, heat the milk, oil and butter over medium-low heat until tiny bubbles form around the edge, and the butter is melted. Pour over the flour mixture and stir with a wooden spoon until combined; the mixture will not be smooth.
- Stir in eggs, one at a time, until combined. Stir in the Parmesan and cheddar with a wooden spoon or with hands to mix thoroughly until smooth.
- Mist a tablespoon measure with oil; portion dough by 2 tbsp onto the prepared pan to make about 28 portions. Chill for 10 to 15 minutes if the mixture is too soft to scoop.
- The dough will be sticky. Using oiled hands, roll portioned dough into balls and arrange 2-inches apart. Bake until golden brown, 28 to 30 minutes. Enjoy hot.
Notes
Tip: This recipe bakes beautifully from frozen and yields a fuller bun than the freshly made and baked version. To freeze, roll the dough into balls and freeze until firm. Store in a resealable freezer-safe bag or container for up to 3 weeks. Bake from frozen in a 350°F oven for 40 to 45 minutes.
