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Pao de Queijo (Brazilian Cheese Bread)
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Prep Time:
20 minutes
Cook Time:
30 minutes
Total Time:
60 minutes
Tasty Brazilian mini cheese buns made with tapioca starch, eggs, and a blend of cheeses. Gluten-free golden puffs.
Ingredients:
  • 4 cups tapioca starch (such as Bob's Red Mill®)
  • 1 cup water
  • 0.5 cup vegetable oil
  • 1.25 cups shredded Mexican cheese blend
  • 3 eggs
  • 2 teaspoons water, or as needed
Instructions:
  • Preheat your oven to a toasty 425 degrees F (220 degrees C) and prepare 2 baking sheets lined with parchment paper.
  • Add tapioca starch to a wide bowl.
  • In a saucepan, bring 1 cup of water, vegetable oil, and salt to a boil. Pour the mixture slowly over the tapioca, stirring until well combined. Allow it to cool for about 10 minutes.
  • Incorporate Mexican cheese blend and eggs into the tapioca mixture, then knead the dough until soft and sticky for 5 to 10 minutes. If the dough feels dry, gradually add water, 1 teaspoon at a time.
  • Scoop dough onto baking sheets, spacing 1 inch apart.
  • Bake in the oven until lightly golden, approximately 25 minutes.

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