Reviewed: May 19, 2012

I didn't know it was that easy to make pao de queijo, I love it. I think feta cheese works better then parmesan though. I also have tried with goat cheese and garlic as well.

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Reviewer:

MHayes

Reviewed: May 15, 2012

I am from Brazil and am so grateful to have found this recipe. A few changes to make it taste like the original dish: NO garlic whatsoever, real butter instead of oil and more cheese (about 2/3 cup more cheese). I like to add 1 cup of Italian blend shredded cheese and 1/2 cup Parmesan cheese. Now for beginner cooks like me: make sure all the butter is melted before adding the flour, the consistency of it will be way better ;)

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Reviewer:

Cris

Reviewed: Apr. 24, 2012

This gluten-free bread recipe is amazing! It is simple to bake and ready in no time at all. The only changes I made were to use half butter half olive oil and mixture of parmesan and mozarella cheese. I forgot to add some herbs. I think adding some italian herbs will enhance the smell and taste. The garlicky and buttery taste complement very well. The bread is very crusty (oh so wonderful when you tease it apart) and the inside is a but gummy (expected as the main flour ingredient is tapioca). Perhaps next time I will substitute some of the tapioca flour with millet flour (for its cornmeal like texture. This recipe is definitely a keeper! I will rate it 4.5 stars!

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Reviewer:

Zuzy

Cooking Level: Intermediate

Home Town: Geylang, East Region, Singapore

Reviewed: Apr. 23, 2012

These were pretty good. They had a nice taste and I love the texture :) However i agree with another reviewer that they have way too much oil. I made a similar recipe on this site that called for yoghurt and they turned out much better. I also baked the other recipe in mini muffin tins, not regular muffin tins. The smaller, bite-sized proportions seem to fit this recipe much better...they are quite rich (for a lack of a better word). I will try these again, however, and make them smaller and just use less oil.

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Reviewer:

Killer Carrot

Living In: Thunder Bay, Ontario, Canada

Reviewed: Apr. 11, 2012

I thought these were great. My wife (Brazilian) didn't care for them much, said she'd never heard of anyone putting garlic in them before.

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Reviewer:

Allent

Reviewed: Mar. 23, 2012

I lived in Brazil with my husband for 3 months and ate alot of these. So I made Pao de Quijo yesterday with some modifications: I put just a bit of garlic because Brazilian Pao de Queijo doesn't smell like garlic. I am sure with garlic it's delicious, but I wanted authentic Brazilian bread. Also, I used veggie butter. If you are not vegetarian, use regular butter. I am not sure how it will come out with olive oil. I just know that our Brazilian housekeeper used butter when making bread. She was an awesome cook).

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Reviewer:

Irena

Living In: Los Angeles, California, USA

Reviewed: Feb. 24, 2012

I tried many pao de queijo recipes and this one is the best. I do this recipe since a while now and my Brazilian friends approved it.

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Reviewer:

pulpfiction267

Cooking Level: Intermediate

Reviewed: Feb. 21, 2012

Great recipe, you can omit garlic or add herbs if you want to be adventurous. If your batter ends up being runny, just scoop them into mini-muffin tins and they work just fine...and yes, the "rubbery" texture is normal.

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Reviewer:

Cecile

Reviewed: Feb. 7, 2012

I love this cheese bread. It is similar to the colombian Pan de Yuca. I'll post the recipe for it here, as well as some other traditional colombian "parva".

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Reviewer:

maria joesaar

Cooking Level: Expert

Home Town: Bogota, Distrito Capital De Bogota, Colombia

Living In: Boulder, Colorado, USA

Reviewed: Jan. 31, 2012

Really good recipe. Although i am not Brazilian and never been to Brazil, the bread tasted exactly as it does in my favorite Brazilian restaurant. I did NOT add the garlic (i prefer the taste of the butter and the cheese over the garlic).

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