Pão de Queijo (Brazilian Cheese Bread)
These little cheesy balls are simply addictive. Even though they are gluten free, they make a perfect partner for craft beer. From pilsners and dunkels to amber ales and Belgian triples, Pão de Queijo is a must try pairing snack.
Prep Time20 mins
Cook Time25 mins
Total Time45 mins
Servings: 24 + balls
- 2 cups cassava flour
- 1 1/2 to 2 cups of finely grated Parmigiano-Reggiano versions will work too
- 1 cup milk
- 2 eggs beaten
- 1/2 tsp salt less if your cheese is too salty
- 1/2 cup coconut oil melted preferred or vegetable oil
Pour the milk and coconut oil into a pan and bring to boil.
Remove from the stove and add the salt.
While constantly stirring add the cassava flour.
Transfer the resulting mixture to the bowl of a stand up mixer fitted with the paddle attachment. The mixture will be chunky and somewhat gelatinous.
Turn on the oven to 450°F.
Let the dough mixture cool a little bit and turn on the mixer on low, then increase to medium low speed.
With the mixer still working, slowly add the beaten eggs.
Follow by adding the cheese, a few tablespoons at a time, until all of it is incorporated.
The result will be a sticky and soft dough.
Use an ice cream scoop dipped in hot water to scoop out and shape little balls.
Place on a silpat or parchment paper lined baking sheet.
Put inside the preheated oven and immediately after closing the door turn the heat down to 350°F.
Set your timer for 20 mins and check on the Pão de Queijo at that time. You may need an extra 5 to 10 minutes of baking for them to begin to turn golden.