Pao de Queijo (Brazilian Cheesebread)

Pao de Queijo (Brazilian Cheesebread)

by Jill Wilkins on June 1, 2011 in Gluten Free, Special Dietary Needs

Wonderful little scrumptious bites. Easier than you think and deceptively delish and naturally gluten free.
Preparation Instructions

Preheat oven to 350ºF and grease 2 baking sheets. In a saucepan bring the milk, water, oil, and salt to a boil. Remove the pan from heat and set aside. Add the flour in increments, stirring constantly until the dough becomes pliable and can be kneaded with hands. Be patient, the more you stir the more solid the dough will become. Only add enough flour until dough reaches desired consistency. Stir in the beaten eggs then the cojita cheese. Stir until dough becomes thick and can be molded. Add additional tapioca flour if needed. Roll dough into 1″ balls and dip the tops into the extra cheese. Place on the greased baking sheets and bake for 20-25 minutes or until cheese becomes golden brown.

Note: You can also use granulated parmesan cheese (Kraft) for this recipe.
Ingredients

    ½ cups Whole Milk
    ½ cups Water
    ¼ cups Canola Oil
    ¼ teaspoons Salt (heaping)
    2-½ cups Tapioca Flour, Or A Little More As Needed
    1-½ whole Egg Beaten
    4 ounces, weight Granulated Cojita Cheese, Plus Extra For Topping Cheese Breads