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Brazilian Cheesebread (Naturally Gluten-free!)

Posted by in Baking, Step-by-Step Recipes

Tasty Kitchen Blog Brazilian Cheesebread. Guest post by Georgia Pellegrini, recipe submitted by TK member Jill Wilkins of The Pink Cowgirl.

 
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!

 
 
 
Tasty Kitchen Blog Brazilian Cheesebread. Guest post by Georgia Pellegrini, recipe submitted by TK member Jill Wilkins of The Pink Cowgirl.

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).

 
 
 
Tasty Kitchen Blog Brazilian Cheesebread. Guest post by Georgia Pellegrini, recipe submitted by TK member Jill Wilkins of The Pink Cowgirl.

Begin by setting out a saucepot and pouring in the milk…

 
 
 
Tasty Kitchen Blog Brazilian Cheesebread. Guest post by Georgia Pellegrini, recipe submitted by TK member Jill Wilkins of The Pink Cowgirl.

Then the water…

 
 
 
Tasty Kitchen Blog Brazilian Cheesebread. Guest post by Georgia Pellegrini, recipe submitted by TK member Jill Wilkins of The Pink Cowgirl.

And the oil. (I would experiment with various oils here!)

 
 
 
Tasty Kitchen Blog Brazilian Cheesebread. Guest post by Georgia Pellegrini, recipe submitted by TK member Jill Wilkins of The Pink Cowgirl.

Let it come to a simmer and sprinkle in the salt. Turn off the heat and let cool slightly.

 
 
 
Tasty Kitchen Blog Brazilian Cheesebread. Guest post by Georgia Pellegrini, recipe submitted by TK member Jill Wilkins of The Pink Cowgirl.

When warm but not hot, slowly whisk in the tapioca flour a little at a time.

 
 
 
Tasty Kitchen Blog Brazilian Cheesebread. Guest post by Georgia Pellegrini, recipe submitted by TK member Jill Wilkins of The Pink Cowgirl.

The mixture will become very thick and form into a dough.

 
 
 
Tasty Kitchen Blog Brazilian Cheesebread. Guest post by Georgia Pellegrini, recipe submitted by TK member Jill Wilkins of The Pink Cowgirl.

Work the warm dough into a ball.

 
 
 
Tasty Kitchen Blog Brazilian Cheesebread. Guest post by Georgia Pellegrini, recipe submitted by TK member Jill Wilkins of The Pink Cowgirl.

Add the egg and work it in some more with your hands or a spoon.

 
 
 
Tasty Kitchen Blog Brazilian Cheesebread. Guest post by Georgia Pellegrini, recipe submitted by TK member Jill Wilkins of The Pink Cowgirl.

Then sprinkle in the cheese and work that in some more.

 
 
 
Tasty Kitchen Blog Brazilian Cheesebread. Guest post by Georgia Pellegrini, recipe submitted by TK member Jill Wilkins of The Pink Cowgirl.

Form a large cheesy ball and grease a baking sheet.

 
 
 
Tasty Kitchen Blog Brazilian Cheesebread. Guest post by Georgia Pellegrini, recipe submitted by TK member Jill Wilkins of The Pink Cowgirl.

Form 1-inch balls from the dough and place them on the baking sheet.

 
 
 
Tasty Kitchen Blog Brazilian Cheesebread. Guest post by Georgia Pellegrini, recipe submitted by TK member Jill Wilkins of The Pink Cowgirl.

Sprinkle more cheese on top for good measure and place them in the oven.

 
 
 
Tasty Kitchen Blog Brazilian Cheesebread. Guest post by Georgia Pellegrini, recipe submitted by TK member Jill Wilkins of The Pink Cowgirl.

You will cook them until they are golden brown and the inside has fully cooked.

 
 
 
Tasty Kitchen Blog Brazilian Cheesebread. Guest post by Georgia Pellegrini, recipe submitted by TK member Jill Wilkins of The Pink Cowgirl.

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

Pao de Queijo (Brazilian Cheesebread)

See post on Jill Wilkins’s site!
5.00 Mitt(s) 2 Rating(s)2 votes, average: 5.00 out of 52 votes, average: 5.00 out of 52 votes, average: 5.00 out of 52 votes, average: 5.00 out of 52 votes, average: 5.00 out of 5

Prep Time:

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Difficulty: Easy

Servings: 20

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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!