Brazil

The dish

Anyone who’s ever eaten at a Brazilian restaurant has had this deliciously chewy cheese bread. Pão de queijo is made with tapioca flour, so it’s naturally gluten-free.

What we thought

They’re easy to make and always a hit. I don’t love them myself, but they’re my wife’s absolute favorite. She gives this one a 5/5. I’d say 4/5, mostly because pão de queijo isn’t very interesting to make. Averaging in the kids’ ratings too, the final score is 4.7/5.

Ingredients and directions

Pão de Queijo (Brazilian Cheese Bread)

Don’t use pre-shredded cheese because it is coated in potato starch to prevent sticking, which ruins the texture of the final food.

Ingredients

• 3 cups tapioca flour
• 1 cup whole milk
• 1/2 cup water
• 1/4 cup vegetable oil
• 2 tbsp unsalted butter
• 1 1/2 tsp kosher salt
• 2 large eggs
• 1 cup shredded mozzarella
• 1/2 cup shredded sharp cheddar
• 1/2 cup grated parmesan

Directions

1. In a saucepan, combine the milk, water, oil, butter, and salt. Bring to a gentle rolling boil over medium-high heat.
2. Place the tapioca flour in a large heat-safe bowl. Pour the boiling liquid over the flour and mix immediately with a wooden spoon or a stand mixer on low. The dough will look like lumpy wallpaper paste.
3. Let the mixture cool for 5–10 minutes, until just warm to the touch.
4. Add the eggs one at a time, mixing after each egg. The dough will become glossy, silky, and stretchy.
5. Add all the cheese and mix until combined.
6. Cover and rest in the fridge for 30 minutes.
7. Preheat the oven to 375°F.
8. With wet hands (to prevent sticking), roll the dough into golf-ball-sized spheres. Space them 1 inch apart on a parchment-lined baking sheet.
9. Bake for 20 minutes, until they puff up dramatically and develop golden cheese freckles on top.