Pão de Queijo | Brazilian Cheese Bread Recipe
Pão de Queijo, or Brazilian Cheese Bread, is a delightful and gluten-free snack made from tapioca flour and a blend of cheeses. Crispy on the outside and chewy and cheesy on the inside, these mini cheese breads are perfect for breakfast, snacks, or party appetizers. Quick to prepare and bake, they bring the authentic flavors of Brazil right into your kitchen.
- Prep Time: 10 minutes
- Cook Time: 15-20 minutes
- Total Time: 25-30 minutes
- Yield: 18 mini Pão de Queijo
- Category: Snack
- Method: Baking
- Cuisine: Brazilian
- Diet: Gluten Free
Ingredients
Dry Ingredients
- 1 cup Tapioca flour
- 1/2 tsp Salt
Wet Ingredients
- 1/2 cup Milk (room temperature)
- 1/4 cup Vegetable oil
- 1 Large egg (room temperature)
Cheeses
- 1/4 cup Mozzarella cheese
- 1/4 cup Cheddar cheese
Instructions
- Preheat the oven: Start by preheating your oven to 400°F (200°C) to ensure it's hot and ready to bake the cheese breads evenly.
- Combine ingredients: In a blender jar or food processor bowl, add the tapioca flour, milk, vegetable oil, salt, and egg. This mixture forms the base dough of the Pão de Queijo.
- Blend the batter: Pulse the ingredients a few times until you achieve a smooth batter consistency, ensuring all components are well incorporated.
- Add cheese: Add the mozzarella and cheddar cheeses to the batter and pulse just a couple of times to evenly combine the cheese without over-processing.
- Prepare the muffin pan: Liberally grease a mini muffin pan to prevent sticking and help the cheese bread rise evenly.
- Fill the pan: Spoon the batter into each muffin hole filling about halfway to allow the bread plenty of space to puff up during baking.
- Bake: Place the filled muffin pan into the preheated oven and bake for 15 to 20 minutes, or until the breads turn crusty on the outside and lightly browned. Typically, baking takes about 15 minutes.
- Rest and serve: Remove the pan from the oven and let the Pão de Queijo cool in the pan for a couple of minutes. Then carefully remove the breads, place them in a bowl, and serve warm for the best cheesy experience.
Notes
- Using room temperature milk and egg helps the batter blend more smoothly.
- Do not overfill the muffin cups to allow the bread to puff properly.
- Pão de Queijo is best enjoyed warm when the cheese is melty and fresh.
- This recipe produces 18 mini cheese breads, perfect for sharing or freezing for later.
- Vegetable oil can be substituted with olive oil for a slightly different flavor profile.
