Embark on a culinary journey to Brazil with this Chewy Gluten-Free Cheese Bread, a delightful snack that’s as tasty as it is easy to make. Known as Pão de Queijo in its homeland, this bread offers a unique texture and flavor that comes from the combination of tapioca flour and a generous amount of cheese. The result is irresistibly chewy bread bites that are perfectly golden on the outside and soft and cheesy on the inside.
This recipe simplifies the traditional process without compromising on taste, making it accessible to bakers of all levels. Whether you’re looking for a gluten-free option or simply craving a cheesy snack, this cheese bread is guaranteed to satisfy. Serve them fresh from the oven for breakfast, as a side dish, or as a snack any time of the day. They’re a hit with both kids and adults alike, making them a perfect addition to your culinary repertoire.
Full Recipe:
Ingredients:
- 350g tapioca powder
- 2 eggs
- 3g (4 pinches) of salt
- 5g (1.5 tsp) baking powder
- 250ml milk
- 140g mozzarella cheese, grated
- 30g Parmesan cheese, grated
Instructions:
- Preheat your oven to 180°C (356°F). If you’re using a mold, grease it lightly with oil to prevent sticking.
- In a large mixing bowl, combine the tapioca powder, eggs, salt, and baking powder. Mix well to ensure there are no lumps.
- Gradually add the milk to the dry ingredients, stirring continuously.
- Fold in the grated mozzarella and Parmesan cheese until the mixture is homogenous.
- Pour the batter into the prepared mold or muffin cups, filling each about 3/4 full.
- Place the mold in the lower section of the oven to ensure even baking.
- Bake for 20-25 minutes, or until golden brown and a toothpick inserted comes out clean.
- Allow to cool slightly before demolding to ensure easy release.
Prep Time: 10 minutes | Cooking Time: 25 minutes | Total Time: 35 minutes | Kcal: 280 per serving | Servings: 12