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Brazilian cheesey Bread rolls (Pao de Queijo) Recipe

A traditional Brazilian Bread, gluten free due to the usage of Tapioca or cassava flour.

  • Preparation
    30mins
  • Cooking time
    25mins
  • Rest time
    0mn
Rate this recipe
(13 votes) 4.8/5
Ingredients
Pour people
  • Semi-skimmed milk : 50 ml
  • Tapioca flour : 250 g
  • Water : 50 ml
  • Groundnut oil : 50 ml
  • Fine salt : 6 pinch(es)
  • Whole egg(s) : 2 whole
  • Parmesan : 150 g
Method
  • ETAPE 1

    Preheat the oven to 180°C.
    Grate the cheese.

  • ETAPE 2

    Place the water, milk, oil and the salt in a saucepan and bring to the boil.

  • ETAPE 3

    Add to the tapioca in a bowl and mix well with a spoon.

  • ETAPE 4

    Add the egg and stir to a dough consistency.

  • ETAPE 5

    Add the grated cheese.

  • ETAPE 6

    Roll the dough into balls and then place on a greased baking tray,

    Transfer to the oven and bake for 20-25 minutes at 180°C.

  • ETAPE 7

    The balls should raise and take on a golden colour.

  • ETAPE 8

    When baked the bread will have a crisp crust with a slightly chewey inside.

Chef's tip

«The dough can be premade in advance, then frozen in balls. When baked, the rolls should be crusty on the outside and cheesey and chewey in the middle.»

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