Pao de Queijo are gluten free Brazilian Cheese Puffs, mini cheese rolls that are delicious at any meal.
These mini muffins are so simple to make and adapt to your family’s taste. The only tricky ingredient is the tapioca flour. Yes, the same tapioca used to make pudding.
Tapioca is made from cassava, a plant indigenous to South America that made its way to Asia (particularly South East Asia) and you can find it used in both cuisines. To find the flour in the US, check the Asian or gluten free sections of your grocery store or a specialty Asian market. Or use our affiliate link and order it on Amazon here.
There were plenty of different variations for this recipe, but I went with the dump it in the blender, pour and bake method.
For the cheese, I went with Parmesan. But, I may pick up some Queso Fresco next time to be a little closer to what is probably made in Brazil.
Pao de Queijo – Brazilian Cheese Bread
- 1/3 cup olive oil
- 1 egg room temperature
- 1 1/2 cup tapioca flour
- 1/2 cup grated cheese Parmesan, Queso Fresco, Farmer’s Cheese, etc.
- pinch salt more or less depending on salt in the cheese.
- Preheat oven to 400 degrees F. Lightly oil (or spray with cooking spray) a mini muffin pan (preferably two if you have them).
- Put all ingredients in the blender and pulse to combine, scraping down sides as needed.
- Pour into mini muffin pan almost to the top.
- Bake until browned, about 20 minutes. Serve warm.
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