Pão de Queijo (Brazilian Cheese Bread)
These delightful golden puffs are a staple of Brazilian snack culture, cherished for their unique chewy texture and naturally gluten-free base. Made with tapioca flour and sharp cheese, they develop a crisp outer shell that gives way to a soft, almost elastic interior. They are best enjoyed warm from the oven, perhaps with a strong cup of coffee or as a side to a hearty stew. Simple to prepare yet profoundly addictive, they bring a touch of Minas Gerais warmth to any table.
Instructions
7 stepslightbulb Chef's tips
For the best texture, use high-quality tapioca flour (often labeled as mandioca starch). If you find the dough too sticky to handle with your hands, you can use a small ice cream scoop to drop portions onto the baking sheet.
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