The Pioneer Woman Tasty Kitchen
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Pao de Queijo (Brazilian Cheesebread)

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

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Level: Easy

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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

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.

2 Comments

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maddy on 1.12.2012

I use a prepackaged brand called Chebe, which has the same ingredients, but uses dry milk in the mix (you add your own cheese). Heating the liquid first is not necessary – you just mix everything in a bowl. Tapioca dissolves well in room temp liquid. And if you knead them really well for a minute or two, they will come out smooth and bake nicely and evenly without the browned spots. They are golden on the outside and fluffy and chewy inside.

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Georgie on 6.5.2011

These look incredible!

2 Reviews

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everellie on 2.3.2012

The whole family loved the cheesy crunch of this bread. I loved that their gluten free. They were a lot of work, though, in the mixing–and we had to shred our cotija cheese.

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Ro on 1.19.2012

These turned out really well. My little toddlers didn’t like the smell of the cheese cooking, haha! But, my husband and I can’t stop eating them! I’ll be making these again soon!

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