Delicious Living

Pão de Queijo (Brazilian Cheese Bread)

This recipe reminds me of my trips to Brazil and time spent with my husband's loving family. I love the soft and chewy texture and cheesy flavor of my gluten-free Pão de Queijo recipe—and also like how it's low in lactose, which is great for anyone with lactose intolerance or Irritable Bowel Syndrome (IBS) following the low-FODMAP diet. 

- Colleen Francioli,

(gluten free, staff favorite)

Pão de Queijo (Brazilian Cheese Bread)
Recipe Yield: 
28 servings
Recipe Ingredient Details: 
1 cup milk (use lactose-free milk to lower FODMAPs)
½ cup coconut oil
1 teaspoon salt
2 cups tapioca flour
2 eggs
cups shredded Parmesan cheese
Recipe Instructions: 
Preheat oven to 450°. In a 2-quart saucepan, combine milk, oil and salt. Whisk occasionally, and bring to a slow boil over medium heat. Once large bubbles appear in milk, remove from heat.
Add tapioca flour to saucepan. Stir until no more dry tapioca flour remains and dough has a gelatinous texture. Transfer dough to the bowl of a stand mixer fitted with a paddle attachment. Beat at medium speed for 1–2 minutes or until smooth.
In a small bowl, whisk eggs. With mixer at medium speed, slowly add eggs to dough. Use a spatula to scrape down any dough stuck to sides of bowl. With mixer on medium speed, add cheese, and mix until fully incorporated and dough is sticky, stretchy and soft.
Roll a generous tablespoon of dough between your palms to make golf ball–size rounds. Space the rounds 1–2 inches apart on a parchment-lined baking sheet. (TIP: As you are making balls of dough, dip your fingers into a bowl of olive oil or coconut oil to keep dough from sticking to your hands.)
Reduce heat to 350° just before putting dough balls in the oven. Bake for 25–30 minutes. Remove dough balls once the outsides are dry and just starting to color with orange flecks.
Recipe Additional Notes: 

PER SERVING (1 bread ball): 92 cal, 6g fat (1g mono, 0g poly, 5g sat), 17mg chol, 168mg sodium, 8g carb (0g fiber, 0g sugars), 3g protein

Related Articles: 
We use cookies to improve your website experience. To learn about our use of cookies and how you can manage your cookie settings, please see our Cookie Policy. By continuing to use the website, you consent to our use of cookies.