July 29, 2012 by cookinglikeacarioca
Pao de Queijo are gluten-free Brazilian cheese rolls. They can be made with a variety of cheeses, although the most common is parmesan. I was surprised by how simple they were to make – I think any Carioca in training can handle this classic, cheesy snack!
Recipe: 24-26 rolls
- 1 egg
- 1/2 cup of milk
- 1/4 cup of vegetable oil
- 1 cup of tapioca flour
- 1/2 tsp salt
- 1/2 cup of grated parmesan cheese
Preheat the oven to 400 degrees. Place the egg, milk, vegetable oil, and salt in a blender. Mix the liquids together for 5 seconds.
Next, add in the tapioca flour. This is also known as tapioca starch, and it’s important to note that this ingredient is essential to the snack’s success! There’s no substituting on this one. You can also add in the cheese at this point. I used parmesan in this recipe, but I have seen variations featuring cheddar, swiss, gruyere, and grated mozzarella. Pulse the mixture until it’s a uniform consistency. Pour the liquid mixture into a greased mini muffin pan.
Bake for 12-17 minutes or until the rolls have puffed and are golden. The bottoms of the rolls should be golden, not brown. Feel free to sprinkle cheese on top of the rolls as soon as they come out of the oven. I left mine plain.
Other Notes: While the pao de queijo will need to cool before you begin enjoying, I definitely advise eating them quickly after they come out of the oven. They’re light, flaky, and just the right amount of cheesy! They’re best when they are warm, and are not nearly as tasty when they’re reheated.