Brazilian cheese bread, or Pão de Queijo, naturally gluten-free

Pão de Queijo is a Brazilian specialty, usually served for breakfast. These small cheese breads, made with tapioca starch , are naturally gluten-free and perfect for a delicious appetizer. With their soft and slightly crispy texture, they could almost replace our gougères! The recipe is simple and quick to make: here's how to prepare these Brazilian breads at home!

Preparation time: 10 minutes

Cooking time: 20 minutes

Total time 30 minutes

Cooking method: Traditional

Difficulty: Beginner

Servings: 20

Special diet: naturally gluten-free

Ingredients

250g of tapioca flour (also called cassava flour)
100 ml of milk
50 ml of water
50 ml of vegetable oil
1 tsp of salt (yes, it's a lot, but it's the traditional recipe)
1 egg
100g grated cheese (if you don't have Brazilian "queijo minas" cheese, use a well-aged cheese like Parmesan )

Preparation

1
Preheat the oven to 180°C and prepare a baking sheet lined with baking paper.
2
Heat the liquids: In a saucepan, combine the milk, water, oil, and salt. Bring to a boil, stirring constantly.
3
Pour the tapioca starch into a large bowl. As soon as the milk mixture begins to boil, gradually pour it over the starch, stirring constantly to obtain a thick, smooth paste. If necessary, add a little water, one tablespoon at a time. Let it cool slightly so as not to cook the egg the next time you add water.
4
Incorporate the egg and grated cheese: Add the egg to the dough and mix well. Then add the grated cheese and knead until you obtain a smooth dough. The dough will be slightly sticky, which is normal.
5
Shape the rolls: If the dough is sticky, dampen your hands, then form balls the size of a walnut. Arrange them on the baking sheet, spacing them apart.
6
Bake for approximately 20 to 25 minutes, or until the rolls are lightly golden and puffed up.
7
Allow to cool for a few minutes before serving.

Note

You can vary the cheeses : You can use cheddar, gruyere, roquefort to vary the flavors.
Storage : Pão de Queijo are best warm, but you can store them in an airtight container. Reheat them in the oven for a few minutes before serving.
Freezing : Before baking, place the dough balls on a baking sheet and freeze them. Once frozen, transfer them to a freezer bag. This way, you can bake them as needed, directly in the oven (adjust the baking time accordingly).

Tags: Brazilian Pão de Queijo, gluten-free cheese rolls, cassava flour bread

An original and gluten-free aperitif

Originating from the state of Minas Gerais, this small bread roll has become a true culinary icon in Brazil. Easy to prepare and gluten-free, it's a treat for everyone to share as an appetizer. Try this Pão de Queijo and offer your guests a delicious escape to Brazil!