Recipe from Brazil! Pao de Queijo Recipe makes Delicious Cheese Bread that are gluten-free and sugar-free. The perfect gooey cheesy warm small roll to dip into a Creamy Tomato Soup.
These delicious cheese balls are a great alternative to a grilled cheese sandwich if practicing a gluten-free diet. The fluffy inside is so gooey to eat that I can’t put them down.
I decided to make these when I made a big batch of Creamy Tomato Soup Just Like La Madeleine to dip in my soup.
Pao de Queijo is very popular in Brazil and made for many special occasions. I can always find them in Florida’s Farmers Market being sold individually. This is one of my husband's favorite things to pick up when at the farmers market.
Unfortunately they don’t come cheap so I decided to make them at home. Which is a very easy recipe to follow. The many things that I always stress when making a recipe with milk is to use organic whole milk that is grass-fed. It makes every recipe better in taste and better to cook.
A little about Brazil
Brazil was once part of the United Kingdom of Portugal. Independence was achieved in 1822 and the capital became Rio de Janeiro. With such a great deal of influences from Portugal, the food is very similar.
How To Make Pao de Queijo Recipe
All I needed to make this recipe was a mixer, bowl and a pot to cook the milk. No fancy equipment needed for this simple recipe.
1. Place the milk, oil, and salt in a medium saucepan and bring boil on medium heat, stirring occasionally. Remove from heat as soon as it bubbles.
2. Pour into the mix, gently in the mixing bowl and add all of the tapioca flour and mix on low and once all the dry tapioca flour is mixed, then turn on high until everything comes together.
3. Add one egg at a time and then mix the cheese until everything is well mixed together. It should have a silky, very sticky, stretchy, and soft finish.
4. Pour a little oil onto the hands and scoop the mix with a spoon and roll dough into a ball about 1.5 inch diameter. Place the balls a inch apart on top of baking sheet lined parchment paper.
5. Place the baking sheets in the oven at 350° degrees for 15 minutes then rotate the baking sheets between racks and from front to back. Bake until the puffs have puffed, the outsides are dry, and they are just starting to turn golden-brown on the bottoms, 10 to 15 minutes more. (They will not brown on top.)
6. Cool for a few minutes and eat warm. Enjoy!
Ways to Serve
- Serve as appetizers
- Dip them into a bowl of tomato soup
- Serve on a chartreuse tray
- Great for brunch with scrambled eggs with honey baked ham
Tips
The trick to making the Pao de Queijo Recipe is to not make the balls too big when you roll them. I use a soup spoon to get each one the same size. If they are to big they will not rise into a puffy round ball but end up like a flying saucer! LoL Enjoy!
Portuguese Recipes
- Vegan Cream of Wheat with Fried Bananas {Portugal}
- Portuguese Beef Macaroni Recipe {Portugal}
- Low-Carb Portuguese Soup Recipe {Portugal}
- Gluten-Free Portuguese Rice Custard Recipe {Portugal}
TRAVEL GUIDES
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Pao De Queijo Recipe Makes Delicious Cheese Bread
Ingredients
- 1 cup whole milk
- ¼ cup vegetable oil
- 1 teaspoon salt
- 2 cups tapioca flour
- 2 large eggs
- 1 cup cheddar cheese grated
Instructions
- Place the milk, oil, and salt in a medium saucepan and bring boil on medium heat, stirring occasionally. Remove from heat as soon as it bubbles.
- Pour into the mix, gently in the mixing bowl and add all of the tapioca flour and mix on low and once all the dry tapioca flour is mixed, then turn on high until everything comes together.
- Add one egg at a time and then mix the cheese until everything is well mixed together. It should have a silky, very sticky, stretchy, and soft finish.
- Pour a little oil onto the hands and scoop the mix with a spoon and roll dough into a ball about 1.5 inch diameter. Place the balls a inch apart on top of baking sheet lined parchment paper.
- Place the baking sheets in the oven at 350° degrees for 15 minutes then rotate the baking sheets between racks and from front to back. Bake until the puffs have puffed, the outsides are dry, and they are just starting to turn golden-brown on the bottoms, 10 to 15 minutes more. (They will not brown on top.)
- Cool for a few minutes and eat warm. Enjoy!
Jeffrey Thomas
Love these!