Brazilian Cheese Bread (Pão De Queijo)

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Introduction: Brazilian Cheese Bread (Pão De Queijo)

About: Hello and Welcome to In the Kitchen With Matt. I am your host Matt Taylor. My goal for the show is to teach you how to cook really good food at home for cheap. Eating out everyday can get expensive, but it doe…

In this Instructable, I will show you how to make Brazilian Cheese Bread. This easy Pão de queijo recipe is so awesome and tastes just like the kind you get at the Brazilian steak houses like Rodizio's, Fogo de Chao, Tucano's, etc. If you love Brazilian cheese bread, give this recipe a try. And they are entirely gluten-free! If I can do it, you can do it. Let's get baking!

Don't forget to follow me and check out my other Instructables. :)

Follow the super easy steps below or watch the video tutorial or do both. :)

Step 1: Ingredients and Tools

Ingredients:

  • 2/3 cup milk (158ml)
  • 1/3 cup olive oil (43ml)
  • 1 large egg
  • 1 tsp salt (4g)
  • 1/2 cup cheese (cheddar, jack, feta, parmesan, etc.)
  • 1 1/2 cups tapioca flour/starch (185g)

Tools:

  • Blender
  • Spatula
  • Mini muffin pan
  • Wire rack
  • Cooking spray

Step 2: Blend Those Ingredients!

Ok, so this is really easy, wait for it...Preheat the oven to 400F/205 C.

Place all the ingredients in a blender and blend for a minute or two until well combined. Use a spatula if necessary after to scrape down any ingredients that got stuck on the sides. Sometimes some of the Tapioca flour/starch gets stuck.

Step 3: Mini Muffin Pan

Take a mini muffin pan and spray it with cooking spray. Or you can take some cooking oil and place it on a paper towel or clean kitchen towel and wipe it in the muffin pan.

Then fill up each cavity with the cheese bread batter. You should be able to get 24 of them.

Step 4: Bake Them

Now place them in the oven, middle rack, and bake them for 20 to 23 minutes until they puff up and get slightly golden brown. The bottoms in the cavities of the pan will be a little browner than the tops.

Remove them from the oven and allow them to cool for about 5 minutes in the pan.

Step 5: Enjoy!

Remove them from the pan and place them on a wire rack to cool completely. Since these don't have gluten in them they will taste different than normal bread. These are nice and chewy and cheesy and oh so delicious. Enjoy!

You may print this recipe here on my website if you like.

Step 6: Video Tutorial

Now watch those steps in action with this video tutorial. :)

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    36 Comments

    0
    pemazzei
    pemazzei

    5 weeks ago

    Olá, obrigado por divulgar uma receita brasileira! O pão de queijo é muito querido por aqui. Somente não usamos o "mini muffin pan", nunca vi por aqui. Parabéns!
    Hello, thanks for spreading a Brazilian recipe! Cheese bread is very sweet around here. We just don't use the mini muffin pan, I've never seen it around here. Congratulations!
    Paulo, from Brazil

    0
    ManoelG3
    ManoelG3

    Reply 5 weeks ago

    Não faz a gente passar vergonha, como que você nunca viu forma de muffin? Você encontra isso qualquer lugar. As coisas hoje em dia são fabricadas todas na China e vendidas para o mundo todo, não tem mais isso de não existir uma coisa no Brasil, se não encontrou, é porque não procurou direito. E eu já usei para PdQ, sim. Procure por "forma para cupcake". Tem uma igual à que ele usou, para 24 unidades, no MercadoLivre. https://produto.mercadolivre.com.br/MLB-1021273744

    0
    pemazzei
    pemazzei

    Reply 5 weeks ago

    Olá Manoel, o fato de eu nunca ter visto, não quer dizer que não existe... Nós usamos as mãos mesmo e congelamos. Grato pélo link no ML. Paulo

    0
    ManoelG3
    ManoelG3

    Reply 4 weeks ago

    kkkkk ;-) Me desculpe, não leva a a brincadeira a sério!
    É que quando v. diz "We just don't use the mini muffin pan, I've never seen it around here" fica parecendo que o Brazil é uma roça no fim do mundo, que essas forminhas nunca apareceram aqui. ;-)
    Ok na parte da roça: em termos mundiais aqui é a periferia do mundo, mas, que as forminhas já apareceram por aqui, ah, já apareceram sim.
    Já fiz na forminha, mas não gosto porque a parte de baixo e a lateral do PdQ que ficam em contato com a forma ficam muito lisa. Mas dá um pouco menos de trabalho do que enrolar na mão. E no fim das contas apesar do anti-aderente ainda gruda um bocado.

    0
    In The Kitchen With Matt
    In The Kitchen With Matt

    Reply 4 weeks ago

    If you get the right nonstick muffin pan it doesn't stick at all just like in this Instructable and in the video. :) :) But definitely a different recipe then the classic PdQ which is made with similar ingredients but is a dough not a batter, and they are a bit more dense then these that I am showing. :) Both are very yummy.

    0
    pemazzei
    pemazzei

    Reply 4 weeks ago

    Sem problemas amigo! Boa sorte com os pães de queijo! Abraço

    0
    In The Kitchen With Matt
    In The Kitchen With Matt

    Reply 5 weeks ago

    You are very welcome! Yes, this is just a simple version of the Brazilian cheese bread. Other recipes are a dough instead of a batter like this, and just scooped onto a baking pan and baked. And you are welcome! Such a yummy snack.

    0
    Debking77
    Debking77

    Question 5 weeks ago on Step 6

    Can you substitute tapioca flour with all purpose or self rising flour?

    0
    In The Kitchen With Matt
    In The Kitchen With Matt

    Answer 5 weeks ago

    Hi there, no sorry, that won't work, or it won't turn out the same. They are completely different flours. But you can always give it a try and see how it turns out. :)

    0
    Debking77
    Debking77

    Reply 5 weeks ago

    Thanks for your help!

    0
    meraki
    meraki

    Reply 4 weeks ago

    I'm happy to help.

    0
    meraki
    meraki

    Answer 5 weeks ago

    Several resources on the internet suggest corn starch and rice flour as the best substitues for tapioca flour for baking (both gluten-free as well).
    But use half the amount of tapioca flour, since they both absorb almost twice the amount of liquid than tapioca flour does.
    I will try the recipe using corn starch (3/4 cups or 95 g)

    0
    Debking77
    Debking77

    Reply 5 weeks ago

    Thank you so much for taking the time to research possible substitutions. Very kind and generous of you. I hope your recipe turns out amazingly!

    0
    osoriocj
    osoriocj

    5 weeks ago

    Hi Matt,
    Great idea. We Brazilians love this bread which "was born" in the Minas Gerais state.
    The original (old) recipe is a little bit heavier than yours, related to ingredient facts. For example, we used to use lard instead of olive oil. You must try it and you'll love it. Also, we have two kinds of tapioca starch which we call "Polvilho": Polvilho Doce and Polvilho Azedo. The first one, gives softness to the bread and the second, stronger taste, pungent. So, we mix them up to reach the desired balance. The cheese (queijo) is another problem outside Brazil or even outside Minas Gerais. We use "Queijo Minas" which is a special kind of cheese made of unpasteurized milk in many manufacturing tricks. So, we must try another one as you suggested as an alternative. Finally, we roll the dough and we can freeze them for months but not this recipe. Your recipe is great to use in a waffle maker too. Fast and wonderful.
    Congratulations for your recipe and good luck.

    0
    pemazzei
    pemazzei

    Reply 5 weeks ago

    E isso ai amigo! Esta é a verdadeira receita. Paulo, interior de SP

    1
    In The Kitchen With Matt
    In The Kitchen With Matt

    Reply 5 weeks ago

    Awesome!! :) Yeah, I know the more traditional recipe as well, instead of being a batter, it is a dough. And you don't need to use a mini muffin pan, you can scoop it out into balls right onto the pan. Very cool, I haven't tried it in a waffle iron haha. I will have to try that sometime. Thank you so much! :)

    0
    osoriocj
    osoriocj

    Reply 5 weeks ago

    You're welcome.

    0
    xstfoc
    xstfoc

    5 weeks ago

    Tapioca flour IS gluten free, but is not very healthy for those watching calorie and carb intake. That 1 1/2 cups of tapioca flour alone has: 600 calories, 156 g carbs and 25.2 g of sugar.

    0
    BillM180
    BillM180

    Reply 5 weeks ago

    But they are soooo good!