I finally perfected this recipe for gluten free Brazilian cheese rolls. They’re a popular treat and breakfast food in Brazil. My husband loves them and they’re easy to make. This recipe is made without any gum like xanthan or guar and calls for few ingredients. You can’t go wrong.
Brazilian Cheese Rolls (Pao de Queijo) – Naturally Gluten Free
Served as a popular snack and breakfast in Brazil, these cheese rolls can easily accompany any meal.
Ingredients:
- 1 cup whole milk
- 4 tablespoons (2 ounces or 1/2 stick) unsalted butter, cut into pieces
- 1/4 neutral-flavored oil
- 2 cups plus 2 tablespoons tapioca flour/starch
- 1/8 teaspoon salt
- 2 large eggs
- 1 cup freshly grated Parmigiano Reggiano Cheese (or other firm cheese or combination)
Instructions:
- Preheat the oven to 350ºF, (360ºF, if possible).
- Add the milk, butter, and oil to a small saucepan. Bring to a boil over medium heat, stirring constantly. Once the mixture comes to a boil, remove from heat and pour into the (heat-proof) bowl of your heavy-duty mixer.
- Fit the mixer with the paddle attachment and add tapioca flour and sprinkle in the salt. Mix on medium speed until combined.
- Add egg one at a time, mixing after each addition.
- Fold in the cheese, also using the paddle attachment.
- Using floured hands, (I like to use potato starch, but you can use tapioca flour/starch), roll scoops of dough into golf-sized balls. Transfer dough balls to an ungreased baking sheet.
- Bake 20 to 25 minutes or until the rolls become puffy and golden brown. Serve warm.
Tips
Variations:
Add diced bacon, green chiles and bacon, or diced jalapeno peppers.
Use half cheddar cheese or all pepper jack.
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