This authentic recipe for soft and chewy pocket-sized Brazilian cheese breads – called pão de queijo – are naturally gluten-free thanks to tapioca flour. Look for it in the natural section at your local grocery store, bulk food store, or health food store. Notes that different brands use the names tapioca flour and tapioca starch interchangeably because they are the same ingredient.
Consider making a double batch to freeze and keep on hand for easy entertaining or as a quick side to soup or stew.
Gluten-Free Pao de Queijo (Brazilian Cheese Bread)
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
Tips from the ELLE Gourmet editors
Avoid a sticky situation
Pão de queijo dough is very sticky. Keep things clean and stick-free by oiling both the tablespoon you measure the dough portions with and your hands. Trust us. It works.
Make ahead
This recipe bakes beautifully from frozen. In fact, the buns are fuller than the baked from fresh versions. To freeze, roll the dough into balls and freeze on a lined baking sheet until firm. Transfer to a resealable freezer-safe bag or container and freeze for up to 3 weeks. Bake, from frozen, in a 350°F oven until golden brown, 40 to 43 minutes.
