Pin it
Pão de Queijo, or Brazilian Cheese Bread, is a delightful gluten-free snack made with tapioca flour and cheese. These chewy cheese puffs are quick and easy to prepare, making them a favorite treat for any occasion. Whether enjoyed fresh from the oven or stored for later, this recipe is a must-try for cheese lovers.
Why You’ll Love This Recipe
This recipe is simple, fast, and endlessly satisfying. Made with a blender and baked in mini muffin tins, it requires minimal effort while delivering maximum flavor. The gluten-free nature of the bread makes it perfect for anyone avoiding wheat, and the combination of cheese and tapioca creates an addictive, chewy texture that’s hard to resist.
Ingredients You’ll Need
- Tapioca Flour: The key ingredient for the signature chewy texture; available at specialty or natural food stores.
- Cheese: Use your favorite variety, such as Parmesan, cheddar, or a mix for added flavor.
- Milk: Adds moisture and helps create the batter.
- Eggs: Provide structure and richness to the bread.
- Oil: Neutral oils like vegetable or canola work best.
- Salt: Enhances the cheesy flavor.
Easy Step-by-Step Instructions
- Blend the Ingredients
- Combine tapioca flour, milk, eggs, oil, salt, and cheese in a blender. Blend until the mixture is smooth and well-combined.
- Prepare the Muffin Tin
- Grease a mini muffin tin thoroughly to prevent sticking, then pour the batter into the cups, filling each about three-quarters full.
- Bake
- Preheat your oven to 400°F (200°C) and bake for 15-20 minutes, or until the tops are puffed and golden. Serve warm for the best texture and flavor.
- Store the Batter
- Store leftover batter in an airtight container in the refrigerator for up to a week. Pour and bake as needed for fresh pão de queijo anytime.
Variations and Customizations
- Cheese Blends: Experiment with different cheeses like Gruyère, mozzarella, or a mix of your favorites.
- Herbs: Add chopped rosemary, thyme, or parsley for extra flavor.
- Spicy Kick: Mix in a pinch of chili flakes or paprika for a subtle heat.
- Larger Bites: Use standard muffin tins for bigger pão de queijo, adjusting the baking time accordingly.
Pin it
Tips for Perfect Results
Use a high-powered blender to ensure a smooth batter and even mixing. Grease your muffin tin thoroughly to prevent sticking, or use silicone molds for easy release. Avoid overfilling the cups to allow room for the batter to puff up beautifully. Serve warm to enjoy the ideal chewy texture.
Storing and Reheating
Store baked pão de queijo in an airtight container at room temperature for up to 2 days. To reheat, place in a toaster oven or low-temperature oven until warmed. Batter can be refrigerated for up to a week, making it convenient to bake fresh cheese bread as needed.
Frequently Asked Questions
- → Why use room temperature eggs?
Helps ingredients blend smoothly; warm in bowl of water if needed.
- → Can I make the batter ahead?
Yes, store in fridge up to 1 week, bring to room temp before baking.
- → Why are they so chewy?
Tapioca flour creates chewy texture similar to mochi.
- → How do I store leftovers?
Room temp 1 day, fridge 1 week, or freeze up to 1 month.
- → Can I use different cheese?
Yes, adjust salt based on cheese's saltiness.