Pão de Queijo (aka Brazilian Cheese Bread)

I love Brazilian Steakhouses for two reasons.  The first reason being, that traditionally, Brazilian Steakhouse have a very diverse and extensive salad bar (I am self diagnosed, card carrying, salad bar junkie).  The second reason for my love of Brazilian Steakhouse is their endless baskets of Pão de Queijo, or Brazilian cheese bread.  They are bite sized warm pillows of cheesy, doughy wonderfulness.  And the best part is that they are gluten free!  Therefore my annoying, highly sensitive, gluten hating body reactors can let down their guard, take a vacation and I can enjoy tasty bread.


Pão de Queijo’s are usually small and have the consistency of popovers.  While the Pão de Queijo bread looks quite complex and tastes complicated, it is actually super simple to make and only requires a couple of ingredients.  In less then 30 minutes you can have a warm batch of cheesy popovers.  The only bad thing about Pão de Queijo is that they are bite sized so they go down super easy.  And they are best served warm so the convenience of making them ahead of time is not a luxury this type of bread allows.


I have researched a couple of Pão de Queijo recipes and most of them do have a lot of complicated steps.  I am not one for complicated steps.  I generally do not have the time or the patience.  After making Pão de Queijo for the first time, I decided my second batch would be a more condensed version with A LOT fewer steps.  The Pão de Queijo came out the same, so I have created my own, faster and easier, Pão de Queijo recipe.  The only glitch with this recipe is that it does require the use of a mini muffin pan.

Pão de Queijo (aka Brazilian Cheese Bread)

1/2 cup whole milk
1/4 cup vegetable oil
1/2 teaspoon salt
1 cup tapioca flour
1 egg
1/4 cup shredded cheddar cheese
1/4 cup Parmesan cheese

Preheat the oven to 400°F. Lightly spray a mini muffin pan with non stick spray.  In a large bowl combine milk, oil, egg, cheddar cheese and Parmesan cheese.  Whisk all of the wet ingredients together.  Slowly add in the tapioca flour and salt.  Whisk again to make sure all the ingredients are well combined.

Using a spoon, add enough batter to fill each of the mini muffin holes.  There should be enough batter to fill up all 24 holes.  Bake for about 20 minutes or until the puffs have puffed and they have started to turn a golden, shiny color. Remove from oven and cool briefly.  The bread is best eaten immediately, though should you have any left overs they can be stored in the refrigerator or freeze.


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