Description
A classic Brazilian cheese bread with a crisp exterior and soft, chewy center, simple, gluten-free, and best enjoyed warm straight from the oven.
Ingredients
Units
Scale
- 1 1/2 cups tapioca (yuca) starch
- 1 cup sour tapioca starch
- 3/4 cup water
- 2 cups milk
- 1/3 cup neutral oil (like canola or vegetable oil)
- 1 egg
- ~3/4 cup finely grated cheese (Parmesan, mozzarella, or a mix)
Instructions
- Preheat oven to 350°F and line a baking tray.
- In a pot, bring milk, water, and oil to a boil.
- Pour the hot liquid over the starches in a bowl and mix until smooth. Let it cool slightly.
- Add egg + cheese: Mix in gradually until a soft, stretchy dough forms.
- Refrigerate for 15 minutes to firm up.
- Roll into 1-inch balls and place on tray with space between each.
- Bake 20–25 minutes, until puffed and lightly golden.
- Serve warm for the best texture.
Notes
Pão de queijo gets its signature chewy texture from tapioca (yuca) starch, making it naturally gluten-free. Traditional recipes use both regular and sour tapioca starch for a slightly tangy flavor, but you can use all tapioca flour if needed (add 1–2 tsp lemon juice or vinegar for a similar tang). Avoid substituting with regular flour or cornstarch, as it will change the texture. Tapioca flour is widely available at most grocery stores or Latin markets.
Nutrition info is estimated and will vary based on the type of cheese used and portion size.
- Prep Time: 20 minutes
- Cook Time: 20-25 minutes
- Category: Appetizer
- Method: Bake
- Cuisine: Brazilian
Nutrition
- Serving Size: 1
- Calories: 110
- Sodium: 100
- Fat: 6
- Carbohydrates: 12
- Protein: 3