Pão de Queijo are delicious cheese puffs, that look a bit like dough balls, made from tapioca flour.
A traditional Brazilian snack, Pão de queijo originated from African slaves like many other Brazilian foods. They would soak and peel the cassava root and make rolls from it. Initially, there was no cheese in the rolls. By the end of the 19th century, as more ingredients became available, cheese was added to the rolls.
While many people refer to Pão de Queijo as cheese bread, they are actually like puffs. Given that the recipe uses tapioca flour, these cheese puffs are also gluten-free.
The delightful combination of tapioca and cheese make Pão de Queijo soft and chewy on the inside. If you like cheese, these gluten-free puffs are an absolute delight to have with a meal or snack on during the day.
- 400g of tapioca flour
- 3 eggs
- 160g of cheddar cheese, grated
- 40g parmesan, grated
- 160g of water
- 1 tsp of salt
- Preheat oven to 200°C.
- Add the tapioca flour and salt to a medium bowl.
- Beat the eggs in to the mix one at a time.
- Once the eggs are incorporated, add the water.
- Add the cheese to the mixture, a little at a time, until fully incorporated.
- Note: The dough is going to be soft and slightly sticky – which is the perfect consistency. To shape the balls, wet your hands with cold water and, using a spoon, scoop some of the dough to shape into small balls.
- Place the balls on a baking sheet and bake for 20 minutes or until golden.
- Serve warm. Pão de Queijo also tastes delicious cold.
Rosa Medea is Life & Soul Magazine’s Chief. She writes about lifestyles including sustainable and green living. She also offers content services to businesses and individuals at Rosamedea.com