Pao de Queijo is a traditional peasants' bread from Minas-Gerais state in Brazil, but is now a delight countrywide. Last time I visited Brazil I was surprised to find cheese bread at the airport, offered along with American-brand pizza, though with a Brazilian brand that reminds us of this old Mineira tradition. (Minas-Gerais means the general mines, as this part of Brazil was the first where rich mines of gold, diamonds, emeralds, and other precious stones were found. It is also where one of the world's richest iron ore deposits are located.)

Moira

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Recipe Summary

prep:
20 mins
cook:
30 mins
additional:
10 mins
total:
1 hr
Servings:
48
Yield:
4 dozen
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Ingredients

48
Original recipe yields 48 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Preheat oven to 425 degrees F (220 degrees C). Line 2 baking sheets with parchment paper.

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  • Pour tapioca starch into a wide bowl.

  • Combine 1 cup water, vegetable oil, and salt in a saucepan; bring to a boil. Slowly pour over the tapioca, mixing with a spoon until evenly combined. Let cool slightly, about 10 minutes.

  • Stir Mexican cheese blend and eggs into the tapioca mixture. Knead dough until soft and sticky, 5 to 10 minutes. Add water, 1 teaspoon at a time, if dough seems dry.

  • Drop spoonfuls of dough 1 inch apart on the baking sheets.

  • Bake in the preheated oven until lightly golden, about 25 minutes.

Cook's Notes:

Substitute manioc, cassava, or yucca starch (such as Yoki(R)) for the tapioca if desired.

You can substitute coconut oil, bacon fat, lard, or ghee for the vegetable oil, just know it can affect the flavor profile.

You can use grated Parmesan cheese to add a little bite.

Nutrition Facts

74 calories; protein 1.1g; carbohydrates 9.8g; fat 3.4g; cholesterol 14.2mg; sodium 240.7mg. Full Nutrition
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Reviews (4)

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Most helpful positive review

Rating: 5 stars
01/06/2019
I made this as a gf pizza crust dough and it worked great - i used about 1/3 the salt and used coconut flour to dry and flatten it so that i could transfer to the oven. I baked the pizzas on a pizza stone and it worked best dusting the stone with cornmeal and pre-cooking the crust for 2-3 minutes before putting the toppings on then finishing baking the pizza. Read More

Most helpful critical review

Rating: 1 stars
05/01/2020
Way too much salt! They were terrible. Next time I’ll use a fraction of the salt! Read More
4 Ratings
  • 5 star values: 1
  • 4 star values: 1
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 2
Rating: 1 stars
11/07/2020
I have a few different recipes for this bread and this one required double the flour with the same amount wet ingredients. I liked that I could knead by hand but is way too much flour. too dense and kills the flavor of the cheese. going to split the difference next time see how it goes. Read More
Rating: 5 stars
01/06/2019
I made this as a gf pizza crust dough and it worked great - i used about 1/3 the salt and used coconut flour to dry and flatten it so that i could transfer to the oven. I baked the pizzas on a pizza stone and it worked best dusting the stone with cornmeal and pre-cooking the crust for 2-3 minutes before putting the toppings on then finishing baking the pizza. Read More
Rating: 4 stars
07/09/2016
Excellent flavor when you drastically reduce the amount of salt. I've never tried these rolls before so I don't have any real comparison. The texture of these is a bit hard on the outside but soft inside. I used a cheese similar to pepper jack so the spicy kick is really pleasurable. Everyone in the house liked them and devoured them in minutes. The fact that they are gluten free was super for us in a house of both celiacs and non! Thank you for the recipe. Read More
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Rating: 1 stars
05/01/2020
Way too much salt! They were terrible. Next time I’ll use a fraction of the salt! Read More
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