Brazilian Cheese Bread
From Phaidon Publishings, The Gluten-Free Cookbook, this easy and delicious Brazilian bread fits any occasion or everyday meal. Called, Pão de queijo, this traditional bread comes from the Brazilian states of Minas Gerais and Goiás and is made with simple ingredients like tapioca starch, cheese and milk.
- 4¼ Cups Tapioca Starch
- 1½ Cups Milk
- 6 Tbsp Grapeseed Oil
- 2 Tsp Sea Salt
- 2 Large Eggs
- 3¼ Cups Grated Pamesan Cheese
- 4⅔ Cups Shredded Mozzarella Cheese
- Position an oven rack in the center of the oven and preheat the oven to 400 F. Line a sheet pan withparchment paper.
- Place the tapioca starch in a heat proof bowl. In a saucepan, combine the milk, 4 tablespoons cold water, the oil, and salt. Bring to a boil over medium-high heat. Pour the boiling milk mixture into the tapioca starch and mix until fully incorporated.
- Beat in the eggs, one at a time, mixing well until fully incorporated. Mix in the Parmesan, a little at a time, until fully incorporated. Stir in the mozzarella, a little at a time, until fully incorporated. The dough will be very sticky; if it is too sticky to handle, add a little more tapioca starch.
- Wet your hands in cold water. Scoop some dough out with a spoon (about 11/2 oz/40 g) and roll the dough between your hands into a ball the size of a golf ball. Place the balls on the lined sheet pan.
- Transfer the sheet pan to the oven and bake until the rolls are golden and puffy, about 20 minutes. Serve warm.
The Gluten-Free Cookbook: 350 delicious and naturally gluten-free recipes from more than 80 countries. Enjoy 20% off your order of The Gluten-Free Cookbook with code GF20 at checkout via phaidon.com