Brazil Grand Prix: Quick Pão de Queijo (Cheese Bread)
Quick Pão de Queijo is a traditional bite-size cheese bread from Brazil. It is made with tapioca flour creating a chewy and light bread. Tapioca flour is also gluten-free! Just add eggs, oil, milk and grated cheese and you get a thin, pancake-like batter that puffs up when baked at a high temperature.
Prep Time 10minutes
Cook Time 20minutes
Total Time 30minutes
Author Homemade Italian Cooking with Cara
1 1/2cupstapioca flour
1 ½teaspoonsof salt
1teaspoonblack pepperor white pepper
1/2cupgrated cheddar cheese
½cupgrated parmesan cheese
Preheat oven to 400 degrees F. Prepare two 24-cup mini-muffin pans by thoroughly coating the insides of each muffin cup with a spray baking oil or some extra canola oil.
Place egg, canola oil, milk, tapioca flour, salt, pepper in a blender and pulse for about 20 seconds. Scrape the sides and blend until the mixture is smooth. Add all of the grated cheddar cheese and 2/3's of the parmesan cheese. Pulse a few more times. The batter will be thin and pourable.
Carefully pour the batter into each mini-muffin cup to about ¾ of the full. It should yield between 24 -32 mini-muffins depending on how full you fill them. Lightly sprinkle remaining parmesan cheese on top of each muffin for some extra flavor.
Bake 15 -20 minutes or until puffed up and and lightly golden. The centers may fall if you sprinkled too cheese on top. It will be fine and taste just as good.
Remove the pans from oven and let cool for 1 - 2 minutes. The breads should easily pop out of the pan.
Note: These are best eaten right away. You can also store the batter in fridge, and make fresh as needed.