Pão de Queijo - Cheese bread balls

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Cheesy gluten free parmesan bites made with tapioca starch! So addictive! 

They're great to have for tea or snacks as they do in Brazil for breakfast, my friends told me.

Popular snack and breakfast food. It is a traditional Brazilian recipe, originating in the state of Minas Gerais.

Enslaved people would soak and peel the cassava root and make bread rolls from it. At this time, there was no cheese in the rolls. At the end of the 19th century, more ingredients became available to the colonial community such as milk and cheese later on. They added milk and cheese to the tapioca making what we now know as pão de queijo.

Inexpensive, delicious, very cheese bread.

Best eaten warm. Do try these super easy delish cheesy bites. Many people will use yuca flour, but tapioca is just fine.

TIP💡

If you won't bake everything at the same time but want leave something for next day, then just put the pre-made balls in fridge. Make sure you pre-make the balls, otherwise it is pretty hard do them next day.


Ingredients

1 load

  • 1 cup milk (250 ml)
  • ½ cup olive oil (125 ml)
  • 1 teaspoon salt
  • 4 cups tapioca starch (500 gr)
  • 3 eggs
  • 9 oz grated parmesan cheese (250 gr)

Instructions

  1. You need a large bowl. Stir up milk, olive oil and salt together and bring it to a boil. Turn the heat off and set aside.
  2. In a bowl, add in tapioca starch. Slowly and carefully pour in the hot milk mixture while mixing everything together at the same time, using a wooden spoon. Mix everything as much as you can. Be very careful, the milk is hot!
  3. Once the mixture is not that hot to handle, mix everything with your hand. It will look crumbly.
  4. Add in 3 eggs and immediately mix everything together. Then add in parmesan. Mix to incorporate everything and then knead until nothing sticks to your hand. It's going to take a few minutes but don't worry.
  5. Take a piece of dough and form it into 1-inch small balls. Place them on a baking tray with a baking sheet, 1 inch apart.
  6. Bake in a preheated oven at 400ºF (200ºC) for 25 minutes or until the cheese turns golden brown and the balls are fully cooked. 
Best eaten warm, enjoy!

What If My Dough Is Sticky ☝

  • Don't worry. Different flour brands have different results. Here's what you can do:
  • Leave the sticky dough covered for 10-15 minutes. It's going to be more manageable by then. Using a 1 ½ tablespoon (20 ml) or ice cream scoop, scoop the dough onto a baking tray with baking sheet or you can use oil to wet your hands avoid stickiness.
  • Then roll the balls on your hand to get smooth balls. Finally bake as instructed.




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