Breakfast
Pão de queijo (Brazilian cheese bread)
Little Brazilian cheese breads made with cassava starch: crisp on the outside, chewy and cheesy inside, and naturally gluten-free.
- 45 min20 prep · 25 cook
- MediumDifficulty
- 370 kcalper serving
Ingredients
6 servings
- Sour cassava starch (polvilho azedo) or tapioca flour250 g
- Milk120 ml
- Vegetable oil60 ml
- Salt1 tsp
- Eggs2
- Parmesan or Minas cheese, grated150 g
Steps
- 1
Preheat the oven to 200 °C and line a tray with baking paper.
- 2
Bring the milk, oil and salt to the boil and pour it over the starch. Stir with a spoon until crumbly, then leave to cool a little.
- 3
Add the eggs one at a time, kneading until you have a smooth, sticky dough.
- 4
Knead in the cheese.
- 5
With oiled hands, roll the dough into balls the size of a walnut and set them on the tray, well spaced.
- 6
Bake until puffed and lightly golden. Eat them warm.
Tips and questions
- Is pão de queijo gluten-free?
- Yes: it is made with cassava starch, not wheat. Just check that your cheese and starch have no added gluten.
- Can I freeze the dough?
- Yes, shaped into balls, for up to 3 months. Bake them straight from frozen, adding 5–10 minutes.
- Why did mine come out flat?
- The dough was too wet or the oven was not hot enough. It should be soft but hold its shape, and they need a fully preheated oven.
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