Description

Brazilian Cheese Bread, known as Pão de Queijo, is a delightful gluten-free snack made with tapioca flour, cheese, milk, and eggs. These bite-sized, golden, and chewy cheese breads are perfect served warm and make a fantastic snack or appetizer with a crispy exterior and soft, cheesy interior.

Ingredients

Dry Ingredients

2 cups tapioca flour
1/2 teaspoon salt
1 cup grated Parmesan cheese
1/2 cup grated Mozzarella cheese

Wet Ingredients

1 cup milk
1/2 cup vegetable oil
2 large eggs

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Instructions

Preheat the oven: Preheat your oven to 375°F (190°C) and lightly grease a mini muffin tin to prevent sticking.
Prepare the batter: In a blender, combine the milk, vegetable oil, eggs, tapioca flour, and salt. Blend until the mixture is smooth and well incorporated.
Fill the muffin tin: Pour the batter into the prepared mini muffin tin, filling each cavity about three-quarters full to allow room for rising.
Add the cheese: Stir the grated Parmesan and Mozzarella cheeses into the batter before pouring or sprinkle them on top as preferred for a cheesy crust.
Bake: Bake the cheese breads in the preheated oven for 15 to 20 minutes or until they are puffed up and golden brown on top.
Cool and serve: Let them cool for about 5 minutes after baking, then remove from the pan and serve warm for the best texture and flavor.

Notes

You can substitute vegetable oil with olive oil for a different flavor.
Ensure the mini muffin tin is well greased to prevent sticking.
Use a blender for smooth batter, but mixing by hand is possible though texture may vary slightly.
These cheese breads are best eaten fresh and warm but can be reheated in the oven.
For a crispier crust, bake a few minutes longer, watching carefully to avoid burning.