Brazilian Cheese Bread (Pão de Queijo)
59kcal
Ingredients
The Cheesy Gluten-Free Matrix
- 165 g Tapioca flour also labeled as tapioca starch / polvilho doce
- 50 g Milk
- 50 g Water
- 50 g Unsalted butter
- 3 g Salt
- 1 Large egg
- 100 g Grated cheese Parmesan is highly recommended, but Cheddar or Asiago work beautifully too
Equipment
- Small Saucepan
- Mixing Bowl
- Parchment Paper or silicone baking mat
Method
Scalding the Starch & Mixing
- Preheat your oven to 350°F (175°C). Line a large baking sheet with parchment paper or a silicone mat.
- In a medium mixing bowl, whisk together the 165g of tapioca flour and 3g of salt.
- In a small saucepan, combine the 50g of milk, 50g of water, and 50g of unsalted butter. Bring the mixture to a full rolling boil over medium-high heat.
- The moment the liquid boils, remove it from the heat and immediately pour it directly into the tapioca flour mixture.
- Stir vigorously with a spoon. Note: The mixture will look quite hot, sticky, and lumpy at this stage as the boiling liquid scalds and gelatinizes the starch.
- Let the sticky mixture cool down for 2 to 3 minutes so it doesn't cook the egg. Add the 1 large egg and mix thoroughly with a spoon until a smooth, homogeneous, sticky mass forms.
- Dump in the 100g of finely grated cheese and stir it well until it is completely distributed throughout the batter.
Rolling & Baking
- Rub a light coating of oil onto your hands to keep the dough from sticking to your skin.
- Scoop out full teaspoon-sized portions of the dough, roll them between your palms into smooth, neat balls, and place them on your prepared baking sheet spaced 1 to 2 inches apart.
- Slide the tray into the oven and bake at 350°F (175°C) for 25 to 35 minutes until the cheese balls puff up and turn a beautiful, light golden brown color. Serve them piping hot!
Nutrition
Calories59kcalCarbohydrates6gProtein1gFat3gSaturated Fat2gPolyunsaturated Fat0.2gMonounsaturated Fat1gTrans Fat0.1gCholesterol16mgSodium40mgPotassium13mgSugar0.1gVitamin A107IUVitamin C0.004mgCalcium34mgIron0.1mg
Notes
- The Starch Type Matters (Polvilho Doce): When shopping for this recipe, ensure you look for tapioca flour or tapioca starch. In traditional Brazilian cooking, this is known as polvilho doce (sweet tapioca flour). Do not substitute this with standard wheat flour or cornstarch, as tapioca is what provides the signature expansion and uniquely chewy, elastic texture.
- Pro Tip for Batch Freezing: Pão de Queijo freezes beautifully and makes an incredible on-demand snack. To freeze them, arrange the raw, rolled dough balls on a baking sheet lined with parchment paper and freeze for 15 minutes to set. Once firm, transfer them into an airtight freezer bag for up to 2 to 3 months. Thaw them completely on your counter before baking as normal.
- Waffle Iron Snack Variation: For a fast, crispy twist on this snack, you can press your thawed cheese dough balls straight into a preheated waffle maker. It cooks incredibly quickly and creates a fun, deeply channeled, extra-crunchy cheese waffle structure!
- Handling Sticky Dough Successfully: Because gelatinized tapioca is naturally very tacky, the dough can be a bit messy to handle initially. Keeping your hands well-oiled throughout step 8 is the easiest way to ensure the balls roll up smoothly without sticking to your fingers.