Pão de queijo are delicious chewy cheese bread rolls made with Tapioca flour and Parmesan, which also means they’re gluten free!
Tapioca flour can be sticky and difficult to work with once wet, but these cheesy balls of goodness are worth testing your patience.
Pão de queijo are best served straight from the oven, while they’re still warm and crisp.
1 cup whole milk
1/2 cup vegetable/canola/rice bran oil
1 teaspoon salt
2 cups tapioca flour
2 large eggs
1 cup grated parmesan/pecorino
1/2 cup grated mozzarella
Heat the oven to 190°C.
Place the milk, oil, and salt in a medium saucepan and bring to a gentle boil over medium heat, stirring occasionally.
Add the tapioca flour and stir with a wooden spoon until all of the tapioca flour is mixed through and the mix is smooth. Remove from the heat.
Stir with the wooden spoon until it becomes a thick, sticky, grainy, gelatinous dough.
Transfer the dough mix to a bowl and beat with the wooden spoon until it becomes smooth and cools enough to touch for several seconds. Be prepared for a work-out!
Beat the eggs into the dough one at a time, waiting until the first egg is fully incorporated before adding the second.
Add the grated cheese and knead into the dough with (tapioca) floured hands until it becomes slightly stretchy. The dough will be very sticky and soft.
Roll the dough into balls about the size of a ping-pong ball, dampening your hands with water occasionally to prevent the dough from sticking to your fingers.
Place in rows on an oven tray lined with baking paper and bake for 20-25 minutes until puffed up and starting to turn golden brown.
Remove from the oven and serve immediately.