Brazilian cheese bread, or pão de queijo, is a snackable wonder that happens to be gluten-free.
INGREDIENTS
- 1 ⅓ cups Tapioca flour
- ⅔ cup Milk
- ⅓ cup Oil
- 1 Egg large
- ½ teaspoon Salt
- ⅔ cup Grated mozzarella cheese or any other cheese
- ¼ cup Parmesan cheese, grated
DIRECTIONS
- Preheat oven to 400°F (200°C).
- In a large bowl place tapioca flour. Set aside.
- In a large pan place milk, oil and salt. Bring to a boil. Pour into the tapioca and stir until combined. Add egg and stir until combined. add cheeses and stir until incorporated and a sticky dough forms.
- Shape the dough into balls and place on a baking tray lined with parchment paper. Bake for 15-20 minutes, until lightly golden and puffed.
- Eat warm or let cool.
NOTES
- Which cheese to use for Pão De Queijo: you can use mozzarella, cheddar cheese, gruyere cheese, combination of serval cheese or any cheese that you like.
- How to serve Pão De Queijo: the best way is to eat them warm while the cheese is melted. You also can reheat them before serving.
- You can store Pão De Queijo at room temperature up to 3 days.
- To freeze them, shape into balls, place on the baking try and bring to the freezer. Once they are frozen, transfer to a ziplock bag and keep them in the freezer up to 3 months.
- You should be able to get a sall bag of Tapioca flour at your local Walmart. Here is what it looks like...
