Recipe courtesy of Bauer's 66 1/2
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Pao De Queijo (Brazilian Cheese Bread)
Total:
35 min
Active:
20 min
Yield:
32 to 48 cheese puffs
Level:
Intermediate
Total:
35 min
Active:
20 min
Yield:
32 to 48 cheese puffs
Level:
Intermediate

Ingredients

Directions

Special equipment: a 48-cup mini muffin pan

Preheat the oven to 400 degrees F. Grease a 48-cup mini muffin pan with vegetable oil.

In a food processor, combine the tapioca flour, Asiago, milk, vegetable oil, salt, garlic and eggs. Process for 2 minutes, scraping down the sides of the bowl as needed.

Fill each mini muffin cup with 1 tablespoon of the mixture. Bake for 12 to 14 minutes, then remove from the oven and let stand for 2 minutes.

Remove the pao de queijo from the muffin pan and enjoy.

Cook's Note

This is a very forgiving gluten-free bread. For a sweeter option, cut out the garlic and replace the cheese with 1 cup chocolate.

This recipe was provided by a chef, restaurant or culinary professional. It has not been tested for home use.

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