Pao de Queijo (Brazilian Cheese Bread)
Description
These gluten-free golden puffs, Pao de Queijo, are popular Brazilian mini buns made from tapioca starch, eggs, and a blend of cheeses.
Ingredients
•
4 cups tapioca starch (such as Bob's Red Mill®)
•
1 cup water
•
1/2 cup vegetable oil
•
1 1/2 tablespoons salt
•
1 1/4 cups shredded Mexican cheese blend
•
3 eggs
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2 teaspoons water, or as needed
Directions
1
Preheat oven to 425 degrees F (220 degrees C). Line 2 baking sheets with parchment paper.
2
Pour tapioca starch into a wide bowl.
3
Combine 1 cup water, vegetable oil, and salt in a saucepan; bring to a boil. Slowly pour over the tapioca, mixing with a spoon until evenly combined. Let cool slightly, about 10 minutes.
4
Stir Mexican cheese blend and eggs into the tapioca mixture. Knead dough until soft and sticky, 5 to 10 minutes. Add water, 1 teaspoon at a time, if dough seems dry.
5
Drop spoonfuls of dough 1 inch apart on the baking sheets.
6
Bake in the preheated oven until lightly golden, about 25 minutes.