Pao de Queijo {Brazilian Cheese Bread}

Over the years, finding a yummy gluten free roll/breadstick/quick bread replacement for soup, pasta or lasagna night has been high on my priority list.

About 3 or 4 years ago, I discover Pao de Queijo {Brazilian Cheese Bread}. Life changed! These rolls are simple, quick, and I always have the ingredients on hand; plus what’s not to love about a crispy on the outside, light on the inside roll?

Pao de Queijo you have our hearts.

The staple ingredient for these delicious little rolls is Tapioca Starch. This is something I ALWAYS have on hand. It’s a must staple for your GF pantry (and if you aren’t GF, I promise you’ll still want to make these and keep Tapioca Starch on hand!)

Tapioca starch/flour can be found here.

The recipe is very simple. It has a total of 6 ingredients, that are all mixed together in a BLENDER! You can whip these up in minutes, and the best part, it doesn’t require hours of prep work or forethought!

Look at those golden toasty cheesy rolls of perfection!

You know you have a perfect and absolutely delicious Pao de Queijo, when have a hole in the bottom. My daughter finds this as perfect place for adding a little butter, or putting a spoonful of soup or sauce inside.

These rolls are excellent when served hot, right out of the oven. If you have any left over,  they really only yummy reheated.

Sometimes we will also top ours with little melted butter and garlic powder.

• 1 large egg
• 1/4 cup avocado oil (or oil of choice)
• 2/3 cup milk
• 1 1/2 cups tapioca flour
• 3/4 teaspoon salt
• 1/2 cup packed shredded Parmesan cheese

Preheat oven to 400 degrees F. Lightly grease two 12 cup mini muffin tins (recipe makes about 24 little breads).

In a blender, combine the egg, oil, milk, flour and salt. Process until the mixture is smooth, about 30 seconds, scraping down the sides of the blender once or twice. Add the cheese and process for just a short bit, 5-10 seconds or a few short pulses, until the cheese is in small bits all throughout the batter.

Pour mixture into the prepared muffin tin filling the cups nearly to the top.

Bake the pao de queijo until very lightly golden brown, 15-20 minutes. Don’t let them get too brown on the bottom or they will be too crusty and not as chewy.

Remove them from the oven and serve! They are best eaten whilst still warm! (Don’t worry if some of the breads fall in the middle a bit – that’s completely normal.)