Pao de Queijo

Prep time: 20m

Cook time: 30-60m

Total time: 1-2h

Yield: ~60 breads

Servings: ~15

Ingredients

• 5 c tapioca starch (aka tapioca flour)
• 1-2 tbsp salt
• 2 c mozzarella cheese
• 1 c parmesan cheese
• 2 eggs
• 2 c milk (whole milk preferred)
• 1/2 c vegetable oil

Process

• Boil milk and vegetable oil in saucepan
• Add salt, starch, and eggs to mixing bowl, mixing at low speed
• Slowly add milk mix to starch mix until dough forms
• Add cheese and continue mixing. Dough should be very sticky
• On a well greased pan or mini miffin tin, scoop out dough balls (I use two small spoons)
• Bake at 325F for 30 minutes.

Notes

• Cheese amount and type are very forgiving. I like to add more and different types
• I used half whipping cream and half almond milk instead of whole milk, I also didn't boil the milk and oil and it was still great!

Tags

(dairy) (bread) (gluten-free) (appetizers)

Recipes