Pao de Queijo
“Brazilian cheese bread balls made with tapioca flour, naturally gluten-free with a chewy, stretchy center.”
Cassava
Parmesan
Egg
Milk
Cheese
TapiocaWhere it comes from
Pão de Queijo is a delightful Brazilian cheese bread that hails from the state of Minas Gerais, where it emerged in the 18th century, crafted by the indigenous and African populations. This gluten-free treat has become a national symbol, often enjoyed at breakfast or as a snack, and its chewy, stretchy center is a result of the unique tapioca flour used. Surprisingly, the dish has roots in the region's colonial past, where cheese-making traditions thrived.
On the Palate
What goes into it
How it's made
- 1
Begin by mixing tapioca flour with a hot liquid, which creates a gelatinous base for the dough.
- 2
Incorporate eggs, cheese, and milk into the mixture, kneading until it reaches a smooth consistency.
- 3
Shape the dough into small balls and place them on a baking sheet.
- 4
Bake until golden and puffed, filling your kitchen with an irresistible cheesy aroma.
