Ingredients
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1 1/2 cups milk
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1/2 cup oilcanola, olive, butter
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1 teaspoon salt
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500 grams tapioca flour / polvilho doce
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3 eggs
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300 grams parmesan cheese
Directions
Pão de queijo is a Brazilian cheese bread made with gluten-free tapioca flour.
In Brazil, the flour is called polvilho. Povilho doce is sweet flour like tapioca flour in the US, and polvilho azedo is sour flour. I like to use 50 grams of azedo and 450 grams of doce. In case all you can find is tapioca flour, that is perfectly good.
It is important to heat the milk and oil ahead of time. I transfer from the pot to my stand mixer to mix, but you can also mix in the pot over the stove.
Steps
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1
Done
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Heat oven to 350 F. |
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2
Done
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In a saucepan, heat the milk, oil and salt until just boiling. |
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3
Done
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Reduce heat and gradually add tapioca flour while stirring. |
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4
Done
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Add eggs one at a time while continuing to mix. |
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5
Done
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Add cheese and mix completely. |
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6
Done
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Scoop round balls about two tablespoons in size (larger or smaller if you prefer). Place on lightly greased pan with at least a couple inches in between them. |
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7
Done
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Bake for about 20 minutes until they are lightly browned. |
