Brazilian Cheese Bread (Pao de Queijo)

Brazilian Cheese Bread (Pao de Queijo)

117
GLOJAO 0

"These yummy gluten/wheat free breads are good for those with Celiac disease or gluten intolerance. These are good either served plain, or with marinara sauce. For more variety, try adding a variety of herb seasonings, such as Italian seasoning or try substituting other cheeses for the Parmesan."

Ingredients

40 m servings 385 cals
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Original recipe yields 6 servings

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Nutrition

  • Calories:
  • 385 kcal
  • 19%
  • Fat:
  • 22.6 g
  • 35%
  • Carbs:
  • 39.9g
  • 13%
  • Protein:
  • 6.3 g
  • 13%
  • Cholesterol:
  • 71 mg
  • 24%
  • Sodium:
  • 555 mg
  • 22%

Based on a 2,000 calorie diet

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Directions

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  1. Preheat oven to 375 degrees F (190 degrees C).
  2. Pour olive oil, water, milk, and salt into a large saucepan, and place over high heat. When the mixture comes to a boil, remove from heat immediately, and stir in tapioca flour and garlic until smooth. Set aside to rest for 10 to 15 minutes.
  3. Stir the cheese and egg into the tapioca mixture until well combined, the mixture will be chunky like cottage cheese. Drop rounded, 1/4 cup-sized balls of the mixture onto an ungreased baking sheet.
  4. Bake in preheated oven until the tops are lightly browned, 15 to 20 minutes.

Reviews

117
  1. 142 Ratings

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Most helpful

I lived in Brazil, in the state that made this bread famous, for almost 5 years. I was so excited when I read the "bad" review that the bread was "rubbery." That is exactly the way it's supposed...

Most helpful critical

when my Brazilian boyfriend and I make these, we use LOTS of mozzarella cheese!

I lived in Brazil, in the state that made this bread famous, for almost 5 years. I was so excited when I read the "bad" review that the bread was "rubbery." That is exactly the way it's supposed...

This recipe turned out perfectly for luncheon today - crispy on the outside, almost creamy on the inside. My children loved it and decided it tastes like Cheetos only better! I used the exact pr...

I am from Minas Gerais and since I grew up having the convenience of finding these everywhere, I never bothered to learn how to make them. It took me moving to California to finally try making m...

This is the best recipe i've used to far! I would like to point out a few things to those who've had bad results: 1) heat the water/oil/milk to boiling then the tapioca will seize. 2) when it...

when my Brazilian boyfriend and I make these, we use LOTS of mozzarella cheese!

Pao de Queijo, I can't believe I found a recipe for it. Thank you, thank you, thank you. I love this stuff. (Btw the super dense, rubbery, super flavor is intentional.)

I added probably another cup of flour because the batter was very runny and first they came out as little pancakes. Next time I will also add more cheese - I just think it could use more. Other ...

I took some ideas from this recipe and another one. I put more milk and another egg. I also put a lot more (cheddar) cheese. I think the garlic gave it a good flavor, but it needs a little sa...

My husband grew up in Brazil, and he says these are just like the ones he used to eat there -- only much bigger. I made it mozzarella cheese. Next time I make it, I will make them maybe a quar...