Pão de Queijo – Brazilian Cheese Bread

Pão de Queijo - Brazilian Cheese Bread

We had these wonderful Brazilian cheesy muffins at Fogo de Chao.  They are actually more like mini cheese popovers.  I knew I wanted to try these at home so I used “The Google” and found a recipe over at SimplyRecipes.com  The recipe said it was from someone actually from Brazil – so I decided to give it a try. It had to be good if it came from a real Brazilian – right?!

The recipe is pretty simple, the only “weird” thing is that it calls for tapioca flour.  I couldn’t find tapioca flour in Birmingham.  I even went to Whole Foods and they didn’t have it.  I ended up ordering it from King Arthur Flour (along with a few other things).  I’ve never heard of tapioca flour, much less baked with it.  It is a very fine and light powdery flour.  It is gluten-free, if you are into that. 

These were extremely simple to make and they tasted almost like the bread at Fogo de Chao.  Mine came out crispier than what I wanted.  I will cut the cooking time down a minute or two next time.  Overall, we loved these little cheesy bites and they went great with our Parmesan Pork.

Pão de Queijo - Brazilian Cheese Bread

Easy Brazilian Cheese Bread
(Printable Recipe)

1 egg, room temperature
1/3 cup olive oil
2/3 cup milk
Scant 1 1/2 cups (170 grams) tapioca flour
1/2 cup (packed, about 66 grams) grated cheese, your preference, though we got the best results from Mexican farmer’s cheese – queso fresco
1 teaspoon of salt (or more to taste)

Preheat oven to 400°F. Grease a mini-muffin tin. Put all of the ingredients into a blender and pulse until smooth. You may need to use a spatula to scrape down the sides of the blender so that everything gets blended well. At this point you can store the batter in the refrigerator for up to a week. Bake in the oven for 15-20 minutes, until all puffy and just lightly browned. Remove from oven and let cool on a rack for a few minutes. Eat while warm or save to reheat later. Enough batter for 16 mini muffin sized cheese breads.

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  1. Made these last night with dinner. They were good and so close to what I had at the Brazilian restaurant here. I will make these again.

  2. These little muffins sound wonderful. I've never used tapioca flour, but I do have tapioca in my pantry. I wonder if you could just grind it into flour in the blender or food processor?

  3. Those look so cute and even better….delicious. These would go great with a dish that required a little "sopping" action at the end 🙂

  4. These look yummy. I think they have something like this at a Brazilian restaurant here called Rodizio Grill.

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