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Pao de Queijo (Brazilian Cheese Breads)

Pao de queijo is a traditional Brazilian cheese bread made from sour tapioca flour. If you can't find the sour version, you can substitute regular tapioca flour. The version pictured includes browned sausage that's mixed into the rolls. You can make them slightly larger and use them as gluten-free slider rolls! Originally published on Food & Wine
Prep Time 25 minutes
Cook Time 20 minutes
Total Time 45 minutes
Servings 2 dozen
Author Phoebe Lapine

Ingredients

  • 1/2 cup water
  • 1/2 cup whole milk see note
  • 1/2 cup vegetable oil
  • 1/2 teaspoon salt
  • 2 cups sour tapioca flour
  • 2 large eggs
  • 1 cup shredded parmesan cheese

Instructions

  1. Preheat the oven to 400°.
  2. In a medium saucepan, combine the water, milk, vegetable oil and salt and bring to a simmer. Remove from the heat.
  3. Place the sour tapioca flour in a large bowl and briskly mix in the hot milk mixture with a wooden spoon until the flour is completely incorporated and a sticky dough forms. When the dough is cool enough to handle, knead it until smooth and just slightly warm.
  4. Add the eggs one at a time, kneading and then mixing with the wooden spoon until incorporated. Stir in the grated cheese in two additions.
  5. Using an ice cream scoop and greased hands, shape the dough into 2-tablespoon sized balls and arrange them on 2 parchment paper-lined baking sheets. Bake until puffed and golden, about 20 minutes. Let cool on the sheets for a few minutes before serving.

Recipe Notes

I've used almond milk instead of whole milk and it works just as well!