Reviewed: Nov. 15, 2009

My hubby, who is gluten free, was so excited when I made these for him. He really loved them, even reheated. I used the garlic, because we love it, and I also used Italian Blend cheese (because it is what I had). Again, he loved them and they were for him.... 5 stars! Thanks for sharing!!

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Nicole

Cooking Level: Intermediate

Home Town: Danville, Virginia, USA

Living In: Greensboro, North Carolina, USA

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Reviewed: Oct. 4, 2009

Great recipe!! Will definately make this regularly. A great Gluten free alternative for those of us who cant eat wheat. Yum!!

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Skye

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Reviewed: Sep. 24, 2009

a wonderful bread which is now a staple in our house

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lindsay

Cooking Level: Expert

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Reviewed: May 31, 2009

It had a good flavor. The outside was good but the texture inside was stretchy, gooey, don't quite know how to explain it. Maybe substitute some rice flour or something for some of the tapioca next time.

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First a mom

Cooking Level: Intermediate

Living In: Fresno, California, USA

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Reviewed: May 17, 2009

This recipe must have been updated since some of the earlier comments were posted. My dough was very, very thick. I followed the directions exactly, but left out the garlic as I wanted a more traditional roll. They turned out great. I also made them smaller. I used eggs from the farmer's market, which have very yellow yolks, so my rolls turned out much "yellower".

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SusanBeeTX

Cooking Level: Intermediate

Home Town: Grady, Arkansas, USA

Living In: Plano, Texas, USA

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Reviewed: Feb. 22, 2009

The flavour was amazing, and made my house smell like cheese bread for hours, but mine did not cook like the photo shows, the outside cooked perfectly and inside remained a bit rubbery and clear - though still cooked. Recipe worked better with butter than oil for me.

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Liesa B

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Reviewed: Jan. 28, 2009

love it!!! just added more cheese to it ( Queijo de Minas)... hmmmm... so gooood!

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Renilde Maloney

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Reviewed: Jan. 1, 2009

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.)

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Fourtytwo

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Reviewed: Dec. 20, 2008

My husband grew up in Brazil, and he says these are just like the ones he used to eat there -- only much bigger. I made it mozzarella cheese. Next time I make it, I will make them maybe a quarter of the size the recipe suggested. That will also mean more of the yummy outside (I wasn't as big a fan of the rubbery inside, but my husband was!)

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Jenniferdori

Cooking Level: Intermediate

Home Town: Toronto, Ontario, Canada

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Reviewed: Jul. 18, 2008

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!

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luv2cook

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Reviewed: Jun. 23, 2008

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.

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MIS4MUSIC

Cooking Level: Expert

Living In: Las Vegas, Nevada, USA

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Reviewed: Jan. 31, 2008

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.

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Knopka

Home Town: Lapmezciems, Tukums, Latvia

Living In: Alpharetta, Georgia, USA

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Reviewed: Mar. 21, 2007

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.

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GingerC

Home Town: Edinburg, Texas, USA

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Reviewed: Mar. 19, 2007

when my Brazilian boyfriend and I make these, we use LOTS of mozzarella cheese!

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laura

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Reviewed: Jan. 17, 2007

I have given this bread 1 star for flavour, and wow has it got flavour, oooh those garlic's. I am not sure if it was something I did but they came out very rubbery. They are definitely eaten warm/hot.

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