Brazilian Cheese Bread or Pao de Queijo was one of the most interesting recipes I’ve made in a while. First, it’s naturally gluten-free. And second, it didn’t require any kneading or rising time. And it was very cheesy and chewy, a fun take on the dinner roll! When I saw this recipe by Jill Wilkins, I thought I should foray into unchartered cooking territory. I’m glad I did!
You will need: whole milk, water, oil (I would try olive oil, or grape seed oil, too, which has a better flavor than canola), salt, tapioca flour (also known as tapioca starch), eggs, and cotija cheese (feta will also work well).
Begin by setting out a saucepot and pouring in the milk…
Then the water…
And the oil. (I would experiment with various oils here!)
Let it come to a simmer and sprinkle in the salt. Turn off the heat and let cool slightly.
When warm but not hot, slowly whisk in the tapioca flour a little at a time.
The mixture will become very thick and form into a dough.
Work the warm dough into a ball.
Add the egg and work it in some more with your hands or a spoon.
Then sprinkle in the cheese and work that in some more.
Form a large cheesy ball and grease a baking sheet.
Form 1-inch balls from the dough and place them on the baking sheet.
Sprinkle more cheese on top for good measure and place them in the oven.
You will cook them until they are golden brown and the inside has fully cooked.
They look like little soft pillows of cheesy goodness. Give these a try! And thanks to Jill Wilkins for encouraging me to try an unusual recipe. Mosey on to her blog, The Pink Cowgirl, for more of her corn-free and gluten-free recipes.
Printable Recipe
Print Options
Description
Wonderful little scrumptious bites. Easier than you think and deceptively delish and naturally gluten free.
Ingredients
- ½ cups Whole Milk
- ½ cups Water
- ¼ cups Canola Oil
- ¼ teaspoons Salt (heaping)
- 2-½ cups Tapioca Flour, Or A Little More As Needed
- 1-½ whole Egg, Beaten
- 4 ounces, weight Granulated Cojita Cheese, Plus Extra For Topping Cheese Breads
Preparation Instructions
Preheat oven to 350ºF and grease 2 baking sheets. In a saucepan bring the milk, water, oil, and salt to a boil. Remove the pan from heat and set aside. Add the flour in increments, stirring constantly until the dough becomes pliable and can be kneaded with hands. Be patient, the more you stir the more solid the dough will become. Only add enough flour until dough reaches desired consistency. Stir in the beaten eggs then the cojita cheese. Stir until dough becomes thick and can be molded. Add additional tapioca flour if needed. Roll dough into 1″ balls and dip the tops into the extra cheese. Place on the greased baking sheets and bake for 20-25 minutes or until cheese becomes golden brown.
Note: You can also use granulated parmesan cheese (Kraft) for this recipe.
_______________________________________
There’s so much to say about Georgia, we don’t know where to start. Leaving Wall Street for the French Culinary Institute, followed by a stint at the Gramercy Tavern and La Chassagnette in France, her passion for food and food traditions are evident and inspiring. Visit her site at Georgia Pellegrini, where you’ll find more recipes, photos, learn all about her wonderful books Girl Hunter and Food Heroes, and enjoy her latest adventures.
31 Comments
Comments are closed for this recipe.
Shiri on 1.20.2012
I had the same problem as Cathy did. I basically had a very thick liquid looking dough – it was a solid but it spread out like a liquid and never made a ball. Any idea why?
Chloe Boggs on 1.18.2012
Fascinating! Thanks for sharing how to make a gluten-free natural cheesebread. The instructions you gave are just great. Love the pictures!
Cathy on 1.16.2012
What did I do wrong? My dough never became doughy, and never thickened. In the oven, they never rose, but ended up looking like cheesy tortillas/pancakes. Nice flavor, but disappointing since I was expecting a roll.
Allyson on 1.15.2012
Tried to make these delicious looking little bites and they were the biggest disaster in the kitchen I have ever had. I’ve been cooking for about 40 years and it was just — awful! Sorry to say..they look so good but the dough is extremely difficult to work with. There must be some unpublished secrets to working with this kind of dough or something. Did anyone else get them turn out anything at all like the pictures?
Dawn on 1.14.2012
Thank you! My husband has celiac and it is so fun to surprise him with a new & yummy gluten free recipe!
Jennifer HC on 1.14.2012
Hi all – just made these. Two notes. 1) make them small. I made mine too big and they are taking much longer to cook and 2) the end result is chewy and that normal thanks to the tapioca flour. But the flavor is GREAT! I have a new cheese in my life now! Thanks!
April @Gluten Is My Bitch on 1.13.2012
I am SO making this. It looks un-freaking-believable. Thanks!
Sarah on 1.12.2012
Hooray! More gluten free from you please!!!!
Elizabeth E on 1.12.2012
this looks delicious! can’t wait to try these.
Jill on 1.12.2012
I have severe love for these delicious tiny cheesy breads, and now you’re providing a way for me to make them in my home? Woe to my ever expanding behind.
LindaS on 1.12.2012
OMG! I loved pao de queijo when I spent a year studying in Sao Paulo. I didn’t realize it used tapioca flour. Off to find the ingredients for this.
Bia on 1.12.2012
From a pao the queijo loving brazillian – THANK YOU!
Will have to make some and have them with a cafezinho!
Obrigada!
jessica on 1.12.2012
I make pão de queijo quite often, but I’ve never used water and I use parmesan cheese instead
Sandra Yvette on 1.12.2012
This sounds easy enough for me to make. I will try it soon.
Arlene C. on 1.11.2012
Made pao de queijo last week, and the whole family loved them. I love Pao de Queijo, Flan and Brazilian Black bean soup.
Bev S. on 1.11.2012
I fell in love with Pao de Queijo when we lived in Brazil. Just today, I was craving it.
KRN on 1.11.2012
We eat these in Bolivia too!
Katrina on 1.11.2012
Yum! This sounds awesome!
Gina in Tanzania on 1.11.2012
They make these in Santa Cruz, Bolivia — known as Cuñape. You enjoy them at a 5 pm break with a cup of Nescafe.
callimakesdo on 1.11.2012
I can’t wait to try this recipe. I’ll be taking dinner to a friend next week who has Celiac disease, so the timing couldn’t be more perfect. Thank you for sharing!
Abigail on 1.11.2012
I love Pao de Queijo! I’m excited to have a clear, English recipe, thanks!
Kristal on 1.11.2012
Is this the same bread they serve at Brazilian steak/buffet restaurants?? It’s awesome!
Heather on 1.11.2012
I’ve been wondering how to make this for the longest time!
VA DE PAN on 1.11.2012
Wow, awesome!!! I love bread and I’ve never heard about this one!!!! and…easy, quickly, gluten free…simply perfect!!!!!!
Tabitha (From Single to Married) on 1.11.2012
wow – cheesy bread AND gluten free? Sign me up!
Nichole H on 1.11.2012
Hallelujah for gluten free!!! It’s fun to find recipes that don’t need to be altered once in awhile. Thanks!!
Meme on 1.11.2012
They look delish!
hollygee on 1.11.2012
I’ve been using a blender recipe that makes it even easier. This one also makes a great GF pizza crust! [prebake before adding sauce and toppings].
http://simplyrecipes.com/recipes/easy_brazilian_cheese_bread/
Allyn on 1.11.2012
Oh, love this! I have a friend with a recently diagnosed gluten allergy, so I might have to make these for her! Lord know, there’s no way she’d try to make them for herself.
Matt K on 1.11.2012
Chewy and delicious. has a bite that other breads just don’t have.
I’ve always made them in the bottom of muffin tins, I’ll just form balls out of them next time and see how it turns out!
Cheryl on 1.11.2012
Have never used tapioca flour, Looks yummy.