Pin it
Brazilian Cheese Bread, or Pão de Queijo, offers a chewy, gluten-free bite made from tapioca flour and cheese. These puffy treats come together quickly and easily, making them perfect for snacking any time. They taste amazing straight from the oven but work great as leftovers too - a real winner for anyone who loves cheesy goodies.
What Makes This Bread Special
You'll fall for this no-fuss, speedy bread that always hits the spot. Just toss everything in a blender and bake in mini muffin pans - so little work for such big flavors! Since it doesn't use wheat, folks avoiding gluten can enjoy it too. The unique combo of cheese and tapioca creates that can't-stop-eating chewy texture everyone craves.
Required Ingredients
- Tapioca Flour: Creates that distinctive chew factor; look for it at health food shops or specialty markets.
- Cheese: Pick whatever you like - sharp cheddar, rich Parmesan, or mix several kinds together.
- Milk: Brings wetness and helps form the mixture.
- Eggs: Add richness and hold everything together.
- Oil: Go with something mild like canola or vegetable oil.
- Salt: Brings out all those cheese flavors.
Simple Preparation Steps
- Mix Everything Up
- Put tapioca flour, milk, eggs, oil, salt, and cheese into your blender. Whizz until everything looks smooth with no lumps.
- Get Your Pan Ready
- Oil a mini muffin tin really well so nothing sticks, then pour your mixture into each cup about three-quarters of the way.
- Cook Them Up
- Heat your oven to 400°F (200°C) and pop them in for 15-20 minutes until they puff up and turn golden brown. They taste best warm and fresh.
- Save Extra Mixture
- Keep any unused batter in the fridge in a sealed container for up to a week. You can make fresh bread anytime you want.
Fun Ways To Switch It Up
- Cheese Combos: Try mixing mozzarella, Gruyère, or whatever cheeses you have on hand.
- Fresh Herbs: Toss in some chopped parsley, thyme, or rosemary for extra taste.
- Add Some Heat: Sprinkle in chili flakes or paprika if you want a bit of spice.
- Bigger Portions: Use regular-sized muffin tins for larger bread balls, just cook them a bit longer.
Pin it
Secrets For Success
Get your blender really going to make sure everything mixes well. Don't skimp on greasing your pan or try silicone molds to make popping them out super easy. Don't fill the cups too full or they won't puff up right. Always eat them warm to get that amazing chewy texture.
Keeping Leftovers Fresh
You can keep baked cheese bread in a sealed container on your counter for about 2 days. When you want to eat them again, warm them up in a toaster oven or regular oven on low heat. The unbaked mixture stays good in the fridge for a week, so you can have fresh bread whenever you want.
Frequently Asked Questions
- → What’s the deal with room temperature eggs?
This helps everything mix together better. If they’re cold, just let them sit in warm water for a bit.
- → Can I mix up the batter ahead of time?
Sure! Pop it in the fridge for up to a week. Just let it warm back up before baking.
- → Why are these rolls all bouncy and chewy?
Tapioca flour makes that magic happen—it’s similar to the texture of mochi.
- → What’s the best way to keep extras?
They’re fine for a day on the counter, a week in the fridge, or up to a month in the freezer.
- → Can I swap out the cheese?
Absolutely. Just adjust the salt depending on how salty your cheese is.