Description
Brazilian pão de queijo beckons with irresistible cheesy goodness, promising a delightful gluten-free experience. Warm, pillowy rounds of cheesy bread invite you to savor authentic Brazilian comfort in each delectable bite.
Ingredients
Scale
Cheese:
- 140 grams (5 ounces) mozzarella cheese, grated
- 30 grams (1 ounce) Parmesan cheese, grated
Flour and Dry Ingredients:
- 350 grams (12.35 ounces) tapioca powder
- 5 grams (1.5 teaspoons) baking powder
- 3 grams (4 pinches) salt
Wet Ingredients:
- 2 eggs
- 250 milliliters (8.45 fluid ounces) milk
Instructions
- Prepare the oven by heating to 180°C (356°F) and lightly coat the baking mold with oil to prevent sticking.
- In a spacious mixing vessel, thoroughly blend tapioca powder, eggs, salt, and baking powder until no lumps remain.
- Slowly incorporate milk into the dry ingredient mixture, stirring consistently to create a smooth consistency.
- Gently integrate the grated mozzarella and Parmesan cheese, ensuring even distribution throughout the batter.
- Transfer the mixture into the prepared mold or muffin cups, filling each compartment approximately three-quarters full.
- Position the mold on the lower oven rack to guarantee uniform heat circulation and consistent baking.
- Bake for 20-25 minutes, monitoring until the surface turns a rich golden brown and a inserted toothpick emerges completely clean.
- Remove from the oven and allow the cheese bread to rest for a few minutes, which helps facilitate easy removal from the mold.
- Carefully unmold the bread, letting it cool slightly on a wire rack to maintain its delicate texture.
Notes
- Cheese Selection Matters: Choose freshly grated mozzarella and Parmesan for maximum flavor and melting quality, avoiding pre-shredded varieties which contain anti-caking agents.
- Temperature Precision: Let eggs and milk reach room temperature before mixing to ensure smoother batter and more consistent texture in the final bread.
- Storage Strategy: Store these gluten-free cheese breads in an airtight container at room temperature for 2 days or refrigerate for up to 5 days, reheating briefly in the oven to restore crispness.
- Dietary Adaptations: Swap dairy milk with almond or coconut milk for lactose-free version, and use vegan cheese alternatives to create a completely plant-based variation of this recipe.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Snacks, Breakfast, Appetizer
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 8
- Calories: 204
- Sugar: 1g
- Sodium: 160mg
- Fat: 11g
- Saturated Fat: 6g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 18g
- Fiber: 0g
- Protein: 10g
- Cholesterol: 56mg