Brazilian Gluten Free Cheese Bread Pao di Queiju
12 servings
35 minutes
Pão de queijo is a traditional Brazilian gluten-free cheese bread, a delightful snack with a tender texture and rich cheese flavor. Its roots trace back to the colonial era when locals replaced wheat flour with tapioca starch from cassava root. This made the bread light, airy, and gluten-free. When cut open, warm cheese strands stretch out, creating a rich creamy taste, while the crispy crust adds a pleasant touch. Pão de queijo is perfect as a standalone snack and pairs wonderfully with coffee, tea, or even meat appetizers. Brazilians love it for its versatility and ease of preparation — it's suitable for both everyday breakfast and cozy family evenings.
1
Preheat the oven to 180°C.
2
Bring milk and vegetable oil to a boil over medium heat. Remove from heat. Mix in tapioca starch, working quickly. Continue mixing with a dough hook mixer on low speed for 2-3 minutes until smooth and starting to form a ball.
- Milk: 1 glass
- Vegetable oil: 0.5 glass
- Tapioca starch (flour): 2 glasss
3
Add grated cheese and knead. The eggs should be at room temperature. When the dough cools slightly, add the eggs one by one while continuing to mix with a mixer. The dough will become stretchy and sticky.
- Mozzarella cheese: 250 g
- Grated Parmesan cheese: 60 g
- Chicken egg: 2 pieces
- Salt: 1 teaspoon
4
Line the baking tray with parchment paper. Using a spoon soaked in cold water, place 12 rolls, leaving about 3 cm between them, as the dough will rise.
5
Bake for 25-30 minutes until golden brown. Serve warm or cold.