Recipe courtesy of Bauer's 66 1/2

Pao De Queijo (Brazilian Cheese Bread)

  • Level: Intermediate
  • Total: 35 min
  • Active: 20 min
  • Yield: 32 to 48 cheese puffs
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u3 cups tapioca flour

1 cup grated Asiago cheese 

1 cup milk 

1 cup vegetable oil, plus for oiling the pan 

1 tablespoon salt 

1 teaspoon minced garlic 

3 eggs


Special equipment:
a 48-cup mini muffin pan
  1. Preheat the oven to 400 degrees F. Grease a 48-cup mini muffin pan with vegetable oil.
  2. 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.
  3. 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.
  4. 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.

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