 is made with tapioca flour instead of wheat flour, making them gluten-free. The puffs get a golden cheesy crust filled with a chewy web of soft tapioca in their centers. They are essentially a version of French gougères. They’re perfect to whip up for watching the Rio Olympics. data-pin-do=)
Brazilian Cheesy Bread
August 7, 2016
Brazilian Cheesy Bread (Pão de Queijo) is made with tapioca flour instead of wheat flour, making them gluten-free. The puffs get a golden cheesy crust filled with a chewy web of soft tapioca in their centers. They are essentially a version of French gougères. They’re perfect to whip up for watching the Rio Olympics.
- Prep: 5 mins
- Cook: 25 mins
- Yields: 12 Servings
Directions
1Preheat your oven to 375° F and lightly grease a 12 count muffin pan.
2In a food processor with blade attachment, add egg, oil, milk, and salt. Blend for 5 seconds. Add tapioca flour and blend on low for 10 seconds, or until combined. Add your cheese and blend for 5 more seconds, allowing the cheese to incorporate.
3Using a tablespoon measure, fill each muffin tin with 2 tablespoons of the batter. Evenly distribute any batter that remains. Bake for 25 minutes the tops should be golden and puffy. Remove from oven and let cool slightly before removing from pan.
4These are best enjoyed the same day but will keep in an airtight container. However, they will lose some of their signature crunch on day two.
Recipe by Hannah Petertil, FOOD52, September 1, 2015
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