Comments on: Pao de Queijo (Brazilian Cheesebread)

By: everellie

everellie — Sat, 04 Feb 2012 03:08:47 +0000

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.

By: Ro

Ro — Fri, 20 Jan 2012 04:47:59 +0000

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!

By: maddy

maddy — Thu, 12 Jan 2012 08:41:06 +0000

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.

By: georgiecakes

georgiecakes — Sun, 05 Jun 2011 22:44:54 +0000

These look incredible!