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My review
Brazilian Cheese Bread (Pao de Queijo)
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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Ingredients
40 m servings 385 calsOriginal recipe yields 6 servings
- Adjust
- US
- Metric
Nutrition
- Calories:
- 385 kcal
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- 19%
- Fat:
- 22.6 g
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- 35%
- Carbs:
- 39.9g
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- 13%
- Protein:
- 6.3 g
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- 13%
- Cholesterol:
- 71 mg
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- 24%
- Sodium:
- 555 mg
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- 22%
Based on a 2,000 calorie diet
See full nutritionNutritional Information
1 Serving
Servings Per Recipe:
Amount Per Serving
Servings Per Recipe:
Amount Per Serving
- * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
- ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
- (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.
Directions
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Prep
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Cook
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Ready In
- Preheat oven to 375 degrees F (190 degrees C).
- Pour olive oil, water, milk, and salt into a large saucepan, and place over high heat. When the mixture comes to a boil, remove from heat immediately, and stir in tapioca flour and garlic until smooth. Set aside to rest for 10 to 15 minutes.
- Stir the cheese and egg into the tapioca mixture until well combined, the mixture will be chunky like cottage cheese. Drop rounded, 1/4 cup-sized balls of the mixture onto an ungreased baking sheet.
- Bake in preheated oven until the tops are lightly browned, 15 to 20 minutes.
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Reviews
Read all reviews 156187 Ratings
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Most helpful positive review
7/18/2008
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...
Most helpful critical review
3/19/2007
when my Brazilian boyfriend and I make these, we use LOTS of mozzarella cheese!
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7/18/2008
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...
6/23/2008
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 pr...
6/2/2010
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 m...
7/22/2011
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...
5/15/2012
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 ...
3/19/2007
when my Brazilian boyfriend and I make these, we use LOTS of mozzarella cheese!
1/31/2008
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 ...
1/1/2009
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.)