Recipe by GLOJAO
"These yummy gluten/wheat free breads are good for those with Celiac disease or gluten intolerance. These are good either served plain, or with marinara sauce. For more variety, try adding a variety of herb seasonings, such as Italian seasoning or try substituting other cheeses for the Parmesan."
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olive oil or butter
milk or soy milk
freshly grated Parmesan cheese
I lived in Brazil, in the state that made this bread famous, for almost 5 years. I was so excited when I read the "bad" review that the bread was "rubbery." That is exactly the way it's supposed to be! Yeah! I did take out the garlic as that's not a normal thing for this bread, and I switched the ratio of water and oil as there was WAY too much oil in it. Overall, was great to find this recipe. My husband loves it and it helps with the home sickness!
when my Brazilian boyfriend and I make these, we use LOTS of mozzarella cheese!
This recipe turned out perfectly for luncheon today - crispy on the outside, almost creamy on the inside. My children loved it and decided it tastes like Cheetos only better! I used the exact proportions stated in the recipe but omitted the garlic because I wanted the cheese to predominate.
If you don't let the dough rest 15 minutes before you put in the cheese and egg, it will be very runny like a crepe batter.
Things I Did Differently:
I used grape seed oil instead of olive oil and warmed the liquid ingredients in the microwave until a little white foam appeared on the top of the mixture. I did the rest of the mixing as instructed except I hand kneaded the dough a bit in the bowl to get a smoother mixture. I used the 1 & 1/2 inch scoop that I use to make drop cookies to put the dough on the cookie sheet. But then, I went back and rolled each little ball between my well-oiled hands to smooth them. I had to bake them a little longer, but then, my oven's always slow.
I am from Minas Gerais and since I grew up having the convenience of finding these everywhere, I never bothered to learn how to make them. It took me moving to California to finally try making my own pão de queijo from scratch, so I tried this awesome recipe and it was absolutely perfect. On a personal note, I preferred to use the butter instead of olive oil, I tried both and found that one more authentic tasting.
I added probably another cup of flour because the batter was very runny and first they came out as little pancakes. Next time I will also add more cheese - I just think it could use more. Other than that, it tasted almost as good as the ones that our Brazilian friends make from store bought frozen cheese bread balls.
Pao de Queijo, I can't believe I found a recipe for it. Thank you, thank you, thank you. I love this stuff. (Btw the super dense, rubbery, super flavor is intentional.)
This is the best recipe i've used to far! I would like to point out a few things to those who've had bad results:
1) heat the water/oil/milk to boiling then the tapioca will seize.
2) when it says to mix till smooth, think more like 10 mins + by hand or use a dough hook on a stand mixer for 3-4 mins...that will help the texture & the air bubbles form.
3) try a mix of parm & queso fresco for a nicer texture.
I took some ideas from this recipe and another one. I put more milk and another egg. I also put a lot more (cheddar) cheese. I think the garlic gave it a good flavor, but it needs a little salt. It wasn't as good as I had in Brazil. I don't know if I did something wrong, but after it baked it flattened out instead of staying in the shape of balls.
* Percent Daily Values are based on a 2,000 calorie diet.
Brazilian Cheese Bread (Pao de Queijo)
Serving Size: 1/6 of a recipe
Servings Per Recipe: 6
Amount Per Serving
** Calories: 385
** Calories from Fat: 203
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