Brazilian Cheese Puffs Pao De Queijo Gluten Free Food

BRAZILIAN CHEESE PUFFS (PAO DE QUEIJO)

Steps:

• Preheat an oven to 450 degrees F (230 degrees C).
• Combine the canola oil, water, and salt in a saucepan and bring to a boil. Place the tapioca starch in a metal bowl; pour the oil and water mixture over the tapioca; mix thoroughly. Beat in the egg. Stir in the yogurt, Parmesan cheese, and mozzarella cheese. Pour the mixture into mini-muffin tins.
• Place on middle rack of the preheated oven. Reduce heat to 350 degrees F (175 degrees C). Bake until slightly golden, 25 to 30 minutes.

GLUTEN FREE PAO DE QUEIJO (BRAZI BITES)

Steps:

• Preheat oven to 450 degrees F. Line a sheet pan with parchment paper and set aside.
• Combine milk, oils, and salt in a medium sized saucepan. Bring to a boil (just a little one! It'll boil over quickly if you let it go!) over medium heat, stirring occasionally. Remove from heat.
• Stir tapioca flour into milk mixture. It will be sticky and look like something you'd never, ever want to put in your mouth. That's okay. Keep on going!
• Transfer the dough to the bowl of an electric mixer fitted with the paddle attachment. Beat at medium speed for about 3 minutes or until dough begins to smooth out and is cooled. You should be able to pinch the dough between your fingers without feeling like your thumbprints are being singed off.
• Add eggs one at a time, beating after each addition until the egg is fully incorporated. Beat in cheese until fully combined.
• Scoop mounded tablespoons of dough onto the parchment lined pan, leaving approximately an inch of space between each one. If the dough becomes too sticky, just dip the spoon in warm water between scoops.
• Place the puffs in the oven and turn heat down to 350 degrees F. Bake for 25-30 minutes or until balls are puffed and lightly browned. Serve warm. Puffs stay good for 3-4 days. Simply reheat in a toaster oven.

BRAZILIAN CHEESE BREAD 'PUFFS' (PãO DE QUEIJO)

Steps:

• Add the milk and vegetable oil (or butter) to a small pan and heat over medium-high heat until it comes to a boil.
• Meanwhile, as it heats up, add the starch and salt to a large bowl (or blender).
• Add the warmed milk mixture to the bowl with the tapioca starch and mix it well into a sticky dough- almost like a fondant texture.If the mixture is very hot, it can be a good idea to cool it for several minutes. Otherwise, you run the risk of your egg starting to cook and the cheese melting - whoops!
• Then add the egg and incorporate it well before adding the cheese and folding it into the batter.
• Traditionally the mixture is added to a blender to properly incorporate the oil (or butter) into the batter. Still, I've found that it works fine blending it by hand using my method.
• To use a blender/stand mixer: For a blender, you just add the starch and milk mixture, blend, add in the egg and cheese, and blend into a batter. For a stand mixer, slowly pour in the milk mixture while mixing it on a low, then mix in the egg and cheese and increase the mixer speed to medium speed to form the batter.The batter texture can vary. Some Instagram followers let me know mine was a little wet, yet others said it was thicker than theirs - my main problem was whether it works when baked, and it does wonderfully! If it's scoopable like a batter, then it should be fine. If it's too liquidy, chill it in the refrigerator for 30-60 minutes to thicken up (Read FAQs for more advice).
• Preheat the oven to 400ºF/200ºC.
• If the batter is hand moldable, then you can hand mold each ball. Otherwise, use a 1tbsp measuring spoon/scoop per pão de queijo. Spoon the mixture into a well-oiled (or use cooking spray) mini muffin pan or onto a parchment-lined baking tray (1-inch apart). I prefer using the muffin tin as it works well with a slightly looser batter too!Optionally, you can sprinkle a little extra cheese over them - but it's not necessary.
• Bake for between 15-20 minutes (the time will vary based on your oven and if you're using a muffin tin vs. oven tray). Once ready, the Brazilian cheese bread should be lightly brown and puffed up. Mine are slightly browner than usual this time because I got distracted (whoops!).
• If you bake them until very lightly golden, then they will be chewier and more elastic. If you bake them until a darker brown, like mine, then they'll be crisper on the outside.
• Once baked, they are ready to enjoy immediately or be allowed to cool for later.
• Room Temp: You can store the thoroughly cooled pão de queijo at room temperature for 2-3 days. Enjoy as-is or reheat (instructions below).Fridge: The Brazilian cheese bread rolls can be stored in an airtight container for up to a week in the refrigerator.Freezer: I usually freeze the unbaked versions rather than the baked ones (the frozen Brazilian cheese bread can be baked from frozen), so I don't know how the texture may be impacted by freezing the baked cheese bread.Reheat: To reheat the Brazilian cheese bread, just place them back in the oven until warmed through.

BRAZILIAN CHEESE BREAD (PAO DE QUEIJO)

Steps:

• Preheat oven to 375 degrees F (190 degrees C).
• Pour olive oil, water, milk, and salt into a large saucepan, and place over high heat. When the mixture comes to a boil, remove from heat immediately, and stir in tapioca flour and garlic until smooth. Set aside to rest for 10 to 15 minutes.
• Stir the cheese and egg into the tapioca mixture until well combined, the mixture will be chunky like cottage cheese. Drop rounded, 1/4 cup-sized balls of the mixture onto an ungreased baking sheet.
• Bake in preheated oven until the tops are lightly browned, 15 to 20 minutes.

BRAZILIAN CHEESE PUFFS

Steps:

• Preheat oven to 200 degrees C/400 degrees F.
• Bring the milk, salt and butter to a boil.
• Remove from heat.
• Pour onto the tapioca flour, stirring constantly until thoroughly mixed.
• Add the cheese and eggs.
• Knead until smooth.
• Roll into balls approximately 2-inches in diameter and place on a greased baking sheet.
• Bake until golden brown, about 15-20 minutes.
• Do not over bake.
• Serve warm.
• Should there be any left overs, they freeze very well.

BRAZILIAN CHEESE BREAD

Steps:

• Preheat oven to 350F.
• Add the tapioca flour and the salt to a large bowl, whisk to combine and set aside.
• In a medium bowl, combine the cheeses and the eggs and set aside.
• Add the milk and the oil to a small saucepan and bring to a simmer on stove top over medium heat.
• When the liquid simmers, remove the pan from heat, and immediately pour the hot liquid into the tapioca mixture and using a wooden spoon, stir to combine - the mixture will not be homogeneous, it'll be gummy and clumpy. See step by step images above for reference.
• Wait 5-10 minutes until the tapioca mixture is cool to touch, and only then add the cheese and egg mixture to the tapioca mixture. Mix with a wooden spoon, or your hands to combine. Now you should have a homogeneous mixture and it should come together as a ball. You'll still see some white tapioca specks in the dough - don't worry, that's totally normal!
• Oil your hands, then scoop a Tbsp to 2Tbsp size portions, roll them into balls, and arrange them in a baking sheet approximately 2" apart from one another. *For freezing instructions see section below!
• Bake until golden brown, approximately 30-35 minutes.
• To freeze your Brazilian cheese bread for later, follow all steps up until rolling the little balls and placing them the baking sheet. Then, just place the baking sheet in the freezer for 15 minutes for the balls to set (just enough for them to hold their shape).
• When the balls are set, you can place them in a freezer safe ziplock bag and freeze for up to 3-4 months.
• To bake them, no thawing needed! Just preheat the oven to 350F, then arrange the little frozen balls in a baking sheet about 2" apart from one another and bake until golden brown - approximately 40-45 minutes.

PAO DE QUEIJO (BRAZILIAN CHEESE BREAD)

Steps:

• Preheat the oven to 400 degrees F. Grease a 48-cup mini muffin pan with vegetable oil.
• In a food processor, combine the tapioca flour, Asiago, milk, vegetable oil, salt, garlic and eggs. Process for 2 minutes, scraping down the sides of the bowl as needed.
• Fill each mini muffin cup with 1 tablespoon of the mixture. Bake for 12 to 14 minutes, then remove from the oven and let stand for 2 minutes.
• Remove the pao de queijo from the muffin pan and enjoy.

BRAZILIAN CHEESE PUFFS - PAO DE QUEIJO (GLUTEN FREE)

Steps:

• Preheat oven to 375 deg F. Lightly grease a large baking sheet or line with parchment paper.
• Put the butter, water, milk and salt in a medium saucepan, and heat until the butter has melted and the mixture has come to a full boil. In the meantime, put the tapioca starch in the bowl of your stand mixer.
• Pour the boiling mixture over the tapioca starch, beating to combine. Continue beating at a high speed until the mixture becomes smooth and elastic-looking - this will take only a couple of minutes.
• Beat in the garlic and cheese until well combined.
• Stick your finger into the dough. If it's uncomfortably hot, wait until it cools a bit. It should still be rather hot, but not uncomfortable.
• With the mixer going, gradually dribble in the beaten eggs, beating till well combined and smooth.
• Drop the mixture in 2 tbl balls (about the size of a golfball) onto the baking sheet, spacing about 1 1/2 in apart. Don't worry if the surface is a little rough - it will smooth out as it rises and bakes. The balls will flatten a little, but should hold their shape.
• Bake the rolls for about 20 minutes, until they have a freckled appearance (from the browning cheese) and begin to color a bit.
• Remove from oven and serve hot. Reheat briefly in the microwave if serving at a later time.
• Note: KA mentioned that tapioca starch or flour varies from brand to brand and even from batch to batch. You may need to add more tapioca, up to about 1/2 cup, to get a good consistency dough. If you've ever made cream puffs, that's the consistency you are looking for.