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Authentic Gluten-Free Pão de Queijo (Brazilian Cheese Bread) – Crispy Outside, Chewy Inside

A pile of golden brown Brazilian cheese bread on a white plate, with one piece broken open showing the airy interior.
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Make this authentic Pão de Queijo, the famous Brazilian cheese bread, that is naturally gluten-free. You achieve a perfect texture: crispy on the outside and deliciously chewy and cheesy on the inside. These quick bread bites are ideal for breakfast, snacks, or as Brazilian appetizers.

Ingredients

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  • 1 cup whole milk
  • 1/2 cup vegetable oil
  • 1 teaspoon salt
  • 2 cups tapioca flour (sour or sweet)
  • 2 large eggs
  • 1 cup shredded Parmesan cheese
  • 1/2 cup shredded mozzarella cheese

Instructions

  1. Preheat your oven to 375°F (190°C). Lightly grease a standard 12-cup muffin tin or line baking sheets with parchment paper.
  2. Combine the milk, oil, and salt in a small saucepan. Heat over medium heat until the mixture just begins to boil. Remove from heat immediately.
  3. In a large bowl, place the tapioca flour. Pour the hot milk mixture over the flour and mix quickly with a wooden spoon until a thick, sticky dough forms. This step scalds the starch.
  4. Let the dough cool for about 10 minutes until it is warm enough to handle.
  5. Add the eggs to the dough one at a time, mixing well after each addition until fully incorporated. The dough will look sticky.
  6. Stir in the Parmesan cheese and mozzarella cheese until the dough is uniform.
  7. Scoop the dough into small balls, about 1 to 1.5 inches in diameter, and place them onto your prepared baking surface, leaving space between them.
  8. Bake for 20 to 25 minutes, or until the cheese bread puffs up and the exterior is golden brown and slightly crisp.
  9. Serve these cheesy baked snacks warm for the best chewy center.

Notes

  • For the best texture, use high-quality tapioca flour. This ingredient is key to the elastic center.
  • If you prefer a copycat Texas de Brazil cheese bread texture, use a blend of Parmesan and a mild white cheese like Monterey Jack instead of mozzarella.
  • You can freeze the unbaked dough balls. Place them on a tray in the freezer until solid, then transfer them to a freezer bag. Bake directly from frozen, adding 5 to 10 minutes to the baking time.

Nutrition

Find it online: https://gourmetgaze.com/brazilian-cheese-bread-recipe-pao-de-queijo/