Pão de Queijo, a beloved Brazilian snack, translates to “cheese bread.” This gluten-free delight is a harmonious marriage of cheesy goodness and tapioca flour, creating chewy, flavorful, and bite-sized cheese puffs. Originating from the state of Minas Gerais, these delicious morsels have made their way to tables across Brazil and beyond, often enjoyed with coffee or as a delightful snack. The secret to their airy texture? Tapioca flour, known for its unique stretchiness when mixed with hot liquids. Pão de Queijo embodies Brazil’s rich culinary diversity and a delightful example of comfort food at its best.
| Country | Brazil |
| Degree of difficulty | Easy |
| Type of food | Snack |
| Cooking Time | 20-25 minutes |
| Preparation Time | 15 minutes |
| Total Time | 40 minutes |
| Serving Size | 4-6 people (about 24 pão de queijo) |
Ingredients:
- 2 cups tapioca flour
- 1/2 cup milk
- 1/4 cup vegetable oil
- 1/2 cup grated Parmesan cheese
- 1/2 cup grated mozzarella cheese
- 2 eggs
- 1/2 tsp salt
Instructions:
- Preheat your oven to 375°F (190°C). Line a baking sheet with parchment paper.
- In a saucepan, heat the milk and oil over medium heat. Stir until it comes to a gentle boil.
- In a large mixing bowl, place the tapioca flour and salt.
- Pour the hot milk and oil mixture over the tapioca flour and stir to combine. The mixture will be lumpy and gel-like.
- Allow the mixture to cool for a few minutes.
- Add the eggs one at a time, mixing well after each addition.
- Stir in the grated Parmesan and mozzarella cheese. The dough should be soft and sticky.
- Using your hands, shape the dough into small balls, about 1 to 1.5 inches in diameter. Place them on the prepared baking sheet, leaving some space between each one.
- Bake in the preheated oven for about 20-25 minutes or until they are puffed up and golden brown.
Nutritional Information: (Per serving, based on 1 pão de queijo)
| Calories | 85 kcal |
| Fat | 5g |
| Protein | 3g |
| Carbohydrates | 8g |
| Sugar | 0.5g |
| Fiber | 0.5g |
Optional Additions or Substitutions:
- You can use different types of cheese or a combination of your favorites.
- Some recipes include herbs like rosemary or oregano for added flavor.
Tips or Variations:
- Serve pão de queijo while they are still warm for the best taste and texture.
- You can freeze the unbaked dough balls for later use and bake them straight from the freezer; just add a few extra minutes to the baking time.
- Pão de queijo is often enjoyed with coffee or as a snack, but you can also serve it as an appetizer or side dish.
Other Countries Where They Also Make This Recipe:
- While pão de queijo is most commonly associated with Brazil, variations of cheese bread are popular in other South American countries like Colombia, where they are called “Pandebono,” and in Argentina, where they are known as “Chipá.” These variations may have slightly different ingredients and preparation methods but share the delightful combination of cheese and starch.
Allergen Checklist:
- Dairy: This recipe contains milk and cheese, which may be allergenic for those with dairy allergies.
- Eggs: The recipe includes eggs, so it’s not suitable for individuals with egg allergies.
- Tapioca Flour: Tapioca flour, made from cassava root, is a gluten-free ingredient, but some people may have sensitivities or allergies to it.
- Allergen Cross-Contamination: Be cautious if you or anyone consuming the dish has severe food allergies, as cross-contamination can occur in shared kitchens or with shared utensils when preparing this recipe.
