#Gluten-free Brazilian Cheese Bread - Simple and Easy - Affordable Kitchen
Recipe Information
Brazilian Cheese Bread
Cultural Context
Originating from the state of Minas Gerais in Brazil, Pão de Queijo (Cheese Bread) is a beloved snack that showcases the country's affinity for cheese and tapioca. Traditionally enjoyed at breakfast or as a snack, these gluten-free treats are a staple in Brazilian households. Today, they have gained international popularity, often found in Brazilian restaurants and bakeries around the world.
Weigh the tapioca flour for accuracy, or pack it tightly in a cup if no scale is available.
In a 2 to 3 quart saucepan, combine milk, olive oil, and salt, and heat over medium heat until it reaches a low simmer, stirring occasionally.
When the mixture foams up, remove it from heat and add the tapioca flour, stirring constantly until it forms a rubbery dough.
Transfer the dough to a mixing bowl and let it cool for 3 to 4 minutes, or cut it into small pieces to cool faster if your kitchen is hot.
While the dough cools, beat the eggs in a separate bowl with a whisk or fork.
Once the dough is warm to touch (can hold a finger in it for 5 to 6 seconds), add the eggs all at once and mix with your hands or a wooden spoon for about 2 minutes to ensure full contact.
Beat the mixture on medium to high speed for 2 to 3 minutes until it becomes creamy and elastic, incorporating the cheese at this stage.
Preheat the oven to 450 degrees Fahrenheit (232 degrees Celsius).
Once the mixture is creamy, place the dough in the freezer until the oven is preheated (about 10 to 15 minutes).
Scoop the batter onto a lightly greased baking sheet using an ice cream scoop with a paddle, or shape into balls with greased hands for a round appearance.
If saving for later, freeze the shaped dough at this point.
Bake for 15 to 20 minutes, or until light brown on top and around the bottom. If frozen, add an additional 3 to 5 minutes to the baking time.
Watch the buns closely after 15 minutes, as baking times may vary by oven.
Equipment Needed
Dietary
Allergens
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