Savory Pao de Queijo (Brazilian Cheese Bread)

These moreish cheese bread bites are a favorite in Brazil, and just happen to be gluten-free. Easy and delicious! Serve warm.



Step: 1

Preheat oven to 350 degrees F (175 degrees C). Grease and flour a baking sheet.

Step: 2

Combine milk, vegetable oil, and salt together in a saucepan; bring to a boil. Add 4 1/3 cups plus 1 tablespoon tapioca flour; stir constantly until dough easily pulls away form the sides of the pan. Remove from heat; cool 10 to 15 minutes. Stir in eggs, one at a time. Mix in Parmesan cheese.

Step: 3

Shape the dough into small balls with greased hands; place onto baking sheet a few inches apart.

Step: 4

Bake in the preheated oven until puffed and golden, about 25 minutes.


Per Serving: 126 calories; protein 2.2g; carbohydrates 17.6g; fat 5.2g; cholesterol 16.3mg; sodium 180.3mg.

The best flavour of the flour can make a real deal to your bread. Different makers do vary. Extra-strong or Canadian flours, which are naturally higher in gluten, may give you a best rise than standard dough flours – especially if you’re making wholemeal bread , which doesn’t always getting bigger as well as clear bread.

To make this in a breadmaker , add all the ingredients to your breadmaker and follow the manufacturer’s instructions.

A bread first rising can be make in the fridge overnight . This slows down the time it takes to rise to double its size, giving it a deeper flavour. It’s also a great timesaver , as you can work it yesterday , then finish it off the next day.

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