Pão de Queijo, a.k.a. Cheese Bread

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Pão de Queijo, a.k.a. Cheese Bread
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  1. 1 cup Lactose-free milk
  2. ½ cup coconut oil
  3. 2 cups tapioca flour (or use manioc or cassava flour if you have access to it)
  4. 2 eggs
  5. 1 ½ cups Parmesan cheese
  6. 1 teaspoon sea salt
  1. Preheat the oven to 450°Farenheit
  2. Boil the milk - Combine the milk, oil, and salt in a 2-quart saucepan. Whisk occasionally, and bring to a slow boil over medium heat. Once you see large bubbles in the milk, remove the pan from heat.
  3. Add the tapioca flour - Add all of the tapioca flour to the saucepan. Stir until there’s no more dry tapioca flour. The dough should now have a gelatinous texture.
  4. Cool the dough – get your standing mixer fitted with a paddle attachment ready and then transfer the dough to the bowl of the mixer. At medium speed, beat the dough for a few minutes until it is smooth.
  5. Beat in the eggs - Whisk eggs together in a small bowl. On medium speed, add the eggs slowly to the dough. Use a spatula to scrape down any dough stuck around the sides of the bowl.
  6. Beat in the cheese - Again on medium speed, beat in the cheese until its fully incorporated. If the dough is very sticky, stretchy, and soft you are on the right path!
  7. Make the bread - Use a tablespoon measure or ice cream scoop to make rounded balls onto a parchment-lined sheet. Space balls of dough an inch or two apart. Dip your fingers in a bowl of olive oil to keep dough from sticking to your hands.
  8. Bake the bread - Place the cookie sheet with balls of dough into the oven. Turn down the heat to 350°F. Bake for 25-30 minutes. Remove once the outsides are dry, and are just starting to color. You’ll seeorange flecks of color.