Gluten free pão de queijo (Brazilian cheese bread)

    (209)
    30 min

    These delicious Brazilian cheese balls are gluten free and suitable for those coping with coeliac disease. Try experimenting with different types of herbs and cheeses to achieve a variation on the result.


    10 people made this

    Ingredients
    Serves: 6 

    • 120ml olive oil or butter
    • 80ml water
    • 80ml milk or soya milk
    • 1 teaspoon salt
    • 270g tapioca flour
    • 2 teaspoons minced garlic
    • 55g freshly grated Parmesan cheese
    • 2 beaten eggs

    Method
    Prep:10min  ›  Cook:20min  ›  Ready in:30min 

    1. Preheat oven to 190 C / Gas 5.
    2. Pour olive oil, water, milk, and salt into a large saucepan, and place over high heat. When the mixture comes to the boil, remove from heat immediately, and stir in tapioca flour and garlic until smooth. Set aside to rest for 10 to 15 minutes.
    3. Stir the cheese and egg into the tapioca mixture until well combined, the mixture will be chunky like cottage cheese. Drop rounded balls, about 2 to 3 tablespoons worth, of the mixture onto an ungreased baking tray.
    4. Bake in the preheated oven until the tops are lightly browned, 15 to 20 minutes.
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    Reviews & ratings
    Average global rating:
    (209)

    Reviews in English (171)

    by
    330

    I lived in Brazil, in the state that made this bread famous, for almost 5 years. I was so excited when I read the "bad" review that the bread was "rubbery." That is exactly the way it's supposed to be! Yeah! I did take out the garlic as that's not a normal thing for this bread, and I switched the ratio of water and oil as there was WAY too much oil in it. Overall, was great to find this recipe. My husband loves it and it helps with the home sickness!  -  18 Jul 2008  (Review from Allrecipes US | Canada)

    by
    172

    This recipe turned out perfectly for luncheon today - crispy on the outside, almost creamy on the inside. My children loved it and decided it tastes like Cheetos only better! I used the exact proportions stated in the recipe but omitted the garlic because I wanted the cheese to predominate. If you don't let the dough rest 15 minutes before you put in the cheese and egg, it will be very runny like a crepe batter. Things I Did Differently: I used grape seed oil instead of olive oil and warmed the liquid ingredients in the microwave until a little white foam appeared on the top of the mixture. I did the rest of the mixing as instructed except I hand kneaded the dough a bit in the bowl to get a smoother mixture. I used the 1 & 1/2 inch scoop that I use to make drop cookies to put the dough on the cookie sheet. But then, I went back and rolled each little ball between my well-oiled hands to smooth them. I had to bake them a little longer, but then, my oven's always slow.  -  23 Jun 2008  (Review from Allrecipes US | Canada)

    by
    134

    I am from Minas Gerais and since I grew up having the convenience of finding these everywhere, I never bothered to learn how to make them. It took me moving to California to finally try making my own pão de queijo from scratch, so I tried this awesome recipe and it was absolutely perfect. On a personal note, I preferred to use the butter instead of olive oil, I tried both and found that one more authentic tasting.  -  02 Jun 2010  (Review from Allrecipes US | Canada)

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