brazilian cheese bread recipe

Brazilian Cheese Bread

This easy Brazilian Cheese Bread recipe (Pao de Queijo) is a quick and simple side or snack! It’s a great gluten-free bread that’s puffy and packed with cheesy flavour!

It’s been ages since I’ve been to a Brazilian steakhouse and it is long overdue! The delicious variety of steaks and the delicious sides are irresistible. Of all the treats enjoyed at these establishments, for me, one of my absolute favourites is the cheese bread! Naturally a carb-lover that’s drawn to breads and all carby treats, there is no surprise there!

Those cheesy puffs don’t last long around me- or anyone else it seems because they disappear within mere minutes of being placed out at a steakhouse too.

As we are in the midst of a pandemic, my only way to enjoy these lovely treats right now is at home and so I have been enjoying playing around with recipes to perfect these little treats! Sometimes this job is just awesome.

After a few tweaks to my recipe, I think I have found the perfect blend of cheeses and ingredients that matches the flavours and textures of my favourite restaurant treat! I hope you give these a try and enjoy them as much as I do!

How to make Brazilian Cheese Bread

To make these cheesy delights, you will need:

  • 1 cup milk
  • 1/2 cup oil
  • 1 teaspoon salt
  • 2 1/2 cups tapioca flour
  • 2 eggs
  • 1 cup grated Parmesan cheese
  • 1/2 cup cheddar, finely shredded

Preheat oven to 375F and line 2 baking sheets with parchment paper.

In a saucepan, add the milk, oil and salt and heat until the milk is hot but is not yet boiling. Remove from heat.

Add the tapioca flour to the saucepan and stir until well combined.
Transfer the mixture to a stand mixer and using the paddle attachment, beat until smooth (about 3 minutes).

Add the eggs 1 at a time and the cheeses and mix on low speed until incorporated. The dough will be sticky at this point.

Use a small cookie scoop or a tablespoon and scoop the dough into balls, placing them on the baking sheets. Bake for 20 minutes or until they are puffed and golden brown.

That’s it! They are surprisingly easy to make and for me, the hardest part is letting them cool enough that I don’t burn the roof of my mouth. The struggles.

Hope you enjoy this recipe!

-Cathy

You may also like:

Baked Macaroni and Cheese
Homemade Crescent Rolls

Brazilian Cheese Bread

Servings

24

servings
Prep time

20

minutes
Cooking time

20

minutes

Ingredients

  • 1 cup milk

  • 1/2 cup oil

  • 1 teaspoon salt

  • 2 1/2 cups tapioca flour

  • 2 eggs

  • 1 cup grated Parmesan cheese

  • 1/2 cup cheddar, finely shredded

Directions

  • Preheat oven to 375F and line 2 baking sheets with parchment paper.
  • In a saucepan, add the milk, oil and salt and heat until the milk is hot but is not yet boiling. Remove from heat.
  • Add the tapioca flour to the saucepan and stir until well combined.
  • Transfer the mixture to a stand mixer and using the paddle attachment, beat until smooth (about 3 minutes).
  • Add the eggs 1 at a time and the cheeses and mix on low speed until incorporated. The dough will be sticky at this point.
  • Use a small cookie scoop or a tablespoon and scoop the dough into balls, placing them on the baking sheets. Bake for 20 minutes or until they are puffed and golden brown.
 

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