Gluten-Free Pao de Queijo

Ingredients

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• 1/2 cup milk
• 1/4 cup vegetable oil
• 1 tsp salt
• 2 large eggs
• 1.5 cups tapioca starch (also called tapioca flour) Shop
• 1 cup grated Parmesan cheese
• 1/2 cup grated cheddar cheese

Instructions

1. 1 Preheat your oven to 400°F (200°C) and lightly grease a mini muffin tin or line a baking sheet with parchment paper. In a medium saucepan, combine the milk, vegetable oil, and salt. Heat this mixture over medium heat until it just begins to simmer, about 3-5 minutes, watching carefully to prevent boiling over.
2. 2 Once simmering, remove the saucepan from the heat and immediately whisk in the tapioca starch until a thick, sticky dough forms. Continue to stir vigorously for about 1-2 minutes until the dough pulls away from the sides of the pan and becomes smooth and cohesive.
3. 3 Transfer the hot tapioca dough to a large mixing bowl. Let it cool for about 5 minutes until it's warm to the touch but not hot. Then, add the eggs one at a time, mixing thoroughly after each addition until fully incorporated and the dough becomes smooth and slightly elastic. You can use a stand mixer with a paddle attachment for this step if preferred.
4. 4 Gently fold in the grated Parmesan cheese and cheddar cheese until evenly distributed throughout the dough. The dough will be sticky and somewhat loose, which is perfectly normal for Pao de Queijo.
5. 5 Using lightly oiled hands or two spoons, scoop small portions of the dough (about 1-1.5 tablespoons each) and roll them into small balls. Place these balls onto your prepared mini muffin tin or baking sheet, leaving a little space between them as they will puff up slightly. Bake for 20-25 minutes, or until the Pao de Queijo are puffed, golden brown, and slightly firm to the touch.
6. 6 Allow the Pao de Queijo to cool in the tin or on the baking sheet for a few minutes before transferring them to a wire rack. Serve warm for the best texture and flavor, enjoying their delightful cheesy aroma and chewy interior.

Nutrition (per serving)

Tips & Notes

• Add the eggs only after the hot tapioca dough has cooled for 5 minutes, as step 3 says. Added too soon, they start to cook and form lumps.
• Grate the Parmesan finely from a wedge. Shelf-stable grated cheese in a shaker can contain fillers; if you buy it grated, choose one labeled gluten-free.
• Freeze unbaked balls on a tray, then bag them. Bake straight from frozen, adding a few minutes to the bake.

Common questions