Pão de Queijo (Brazilian Cheese Bread)

• Prep time: 15 minutes

• Cook time: 20 minutes

• Total time: 35 minutes

• Servings: 6 servings (makes 18 rolls)

• Country of Origin: Brazil

• Description: Naturally gluten-free, chewy cheese rolls made from tapioca flour, milk, oil, and sharp cheese, featuring a crisp outer crust and soft air-pocket center.

• Presentation & How It's Eaten: Served piping hot in a bread basket as a morning breakfast pastry or afternoon snack alongside fresh coffee.

• Ingredients:

  • 2 cups sour tapioca starch or tapioca flour (polvilho azedo)

  • 1/2 cup whole milk

  • 1/4 cup vegetable oil

  • 1/2 cup water

  • 1 tsp salt

  • 2 large eggs

  • 1.5 cups sharp Minas cheese or Parmesan/Gouda mix, grated

• Step-by-Step Directions:

  • Scald Liquids: Combine milk, oil, water, and salt in a small saucepan. Bring to a boil over medium heat, then immediately remove from heat.

  • Scald Flour: Pour hot liquid over tapioca flour in a large bowl. Stir with a wooden spoon until a crumbled, sticky dough forms. Let cool for 10 minutes.

  • Add Eggs & Cheese: Beat in eggs one at a time until incorporated. Mix in grated cheese until a smooth, pliable dough forms.

  • Shape Balls: Roll dough into golf-ball-sized rounds using floured or oiled hands. Place on a parchment-lined baking sheet 2 inches apart.

  • Bake: Bake in a preheated oven at 375°F (190°C) for 18–20 minutes until puffed and light golden. Serve warm.

• Optional: Freeze unbaked dough balls on a baking tray, then transfer to a ziplock bag for baking later.

• Cooking Tips: Scalding tapioca flour with boiling liquid activates starches, creating the signature stretchy texture.

• Nutrition Facts:

  • Calories: ~210 kcal

  • Total Fat: 11g

  • Saturated Fat: 4g

  • Cholesterol: 45mg

  • Sodium: 280mg

  • Total Carbohydrates: 22g

  • Dietary Fiber: 0g

  • Sugars: 1g

  • Protein: 5g