I grew up eating these tasty treats. Always served at the table as an appetizer prior to salad. Totally delicious.

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Ingredients

20
Original recipe yields 20 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Heat half-and-half, vegetable, and salt together in a saucepan over medium heat; constantly whisk until mixture just starts to boil, about 5 minutes. Remove from heat and pour mixture into a large deep bowl.

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  • Stir tapioca flour into half-and-half mixture using a wooden spoon. Mixture will thicken quickly. Cool to room temperature, about 20 minutes.

  • Preheat oven to 350 degrees F (175 degrees C).

  • Mix Pecorino Romano cheese and eggs into tapioca mixture using an electric mixer or by hand until dough has a paste-like texture. Continue mixing until dough is soft and stretchy. Roll dough into 2- or 3-inch balls and arrange on a baking sheet.

  • Bake in the preheated oven until cheese balls are puffed and hardened on the outside, 20 to 25 minutes. Serve warm.

Cook's Notes:

You can use milk or even light milk for those who want a lighter version. Tapioca flour can be found in specialty gluten-free shops.

Tips

You can substitute 2 cups Parmesan cheese and 1 pinch sea salt for the Pecorino-Romano cheese.

Tips

If this recipe is too challenging there is a wonderful company called Yoki(R) that make a pre-packaged version that is fantastic.

Nutrition Facts

117.7 calories; 1.1 g protein; 12.1 g carbohydrates; 23.1 mg cholesterol; 12.5 mg sodium. Full Nutrition

Reviews (8)

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Most helpful positive review

Rating: 5 stars
08/25/2016
Very authentic. When I told my Brazilian husband I was going to make Pao de Queijo he said they'd never turn out authentic because we can't get the ingredients here. When he tasted them he declared them authentic! I did use half and half but next time I'm going to try it with 2% milk to see if there's a difference because they are kind of rich. I sprayed some cooking spray on my hands when I went to shape the balls because I found that the dough was very sticky. Worked really well. Read More
(5)
8 Ratings
  • 5 star values: 8
  • 4 star values: 0
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0
Rating: 5 stars
08/25/2016
Very authentic. When I told my Brazilian husband I was going to make Pao de Queijo he said they'd never turn out authentic because we can't get the ingredients here. When he tasted them he declared them authentic! I did use half and half but next time I'm going to try it with 2% milk to see if there's a difference because they are kind of rich. I sprayed some cooking spray on my hands when I went to shape the balls because I found that the dough was very sticky. Worked really well. Read More
(5)
Rating: 5 stars
08/25/2016
Very authentic. When I told my Brazilian husband I was going to make Pao de Queijo he said they'd never turn out authentic because we can't get the ingredients here. When he tasted them he declared them authentic! I did use half and half but next time I'm going to try it with 2% milk to see if there's a difference because they are kind of rich. I sprayed some cooking spray on my hands when I went to shape the balls because I found that the dough was very sticky. Worked really well. Read More
(5)
Rating: 5 stars
07/09/2016
We loved loved loved these. Using half 'n half gave the rolls the softest texture and the cheese made them gooey inside. Definitely a keeper recipe. I set them on the table then I asked my kids to taste and rate them. In 5 minutes they had completely disappeared. They are addictive! They puff up a lot in the oven leaving these air pockets of gooey goodness inside. Thank you for the recipe! Read More
(4)
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Rating: 5 stars
07/13/2018
Absolutely amazing! The only change I made was I used about 1 3/4 c. parmesan cheese and 3/4 c. extra sharp cheese. To us they were perfect. HINT: my batter was very soupy, I think because I missed the step of stirring in the tapioca starch/flour when you take the hot half and half mixture off the stove and rather stirred it in about 20 minutes later. HOWEVER: I pulled out my mini muffin tin, sprayed it with olive oil, and poured in the batter. They baked up to perfection! (I will say this misstep made making them easier as I didn't have to deal with the gloppy batter and rolling them into balls. I may even do this the next time I make them.) I will definitely make them again. Read More
(2)
Rating: 5 stars
05/03/2017
I am brazilian and it has been a long time I don't eat it a great brazilian cheese bread! Love it! Read More
(2)
Rating: 5 stars
02/09/2017
Followed the recipe exactly and they were amazing!!!! We make these all the time and everyone loves them! Read More
(1)
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Rating: 5 stars
11/15/2016
Fabulous! Everyone loved these. The crust is crispy and the inside moist and delicious. It took my oven 30 minutes til done and beautiful. Loved these! Read More
(1)
Rating: 5 stars
09/17/2019
Delicious! I've never had Pao de Queijo before and am hooked! The measurements here were perfect even with using only 1 egg instead of 2. I was following a different recipe from this site that was failing me and ended up referring to this one to compare ingredients and help me fix my third attempt. Voila! This recipe saved the day and was used for my actual Brazilian themed dinner 1-2 weeks later. I used coconut milk as I cannot tolerate regular milk but I think any plant based milk would work. I forgot to let the dough rest one time and the bread was still good but much better if you let it rest a little. Thanks so much for sharing this recipe! Read More
Rating: 5 stars
12/09/2018
I love this bread. It has the chewiness missing in GF breads. I have made it with ricotta cheese and it was great too. I make it more liquid to have a self flattening dough when it bakes. I use this for pizzas and even crackers. Very versatile. Play with this. Read More