Pao de Queijo - Brazilian Cheese Bread (Gluten Free): All the cheesy and chewy goodness

Pao de Queijo - Brazilian Cheese Bread (Gluten Free): All the cheesy and chewy goodness


Pão de Queijo

Welcome to a mouthwatering journey through the delectable world of Brazilian cuisine! Today, we'll be delving into the captivating story and cultural heritage of Pão de Queijo, a beloved treat that has captured the hearts and palates of people worldwide. Join us as we explore the rich historical tapestry and indulge in the captivating flavors of this gluten-free, cheese-filled delight, it's chewy, cheese and super addictive. Get ready to begin on a virtual trip to Brazil's culinary treasure trove!

The hallmark of Pão de Queijo lies in its perfect blend of textures and flavors. With a crispy exterior that gives way to a soft, chewy interior, every bite unveils a symphony of cheesy goodness.

Unveiling the Origins and History of Pão de Queijo

In the vibrant tapestry of Brazilian cuisine, Pão de Queijo stands as a testament to the country's diverse cultural influences. With its origins deeply rooted in the state of Minas Gerais, this humble delicacy traces back to the 18th century when African slaves brought cassava flour to Brazil. Over time, this ingredient merged with local cheese to create the basis for what we now know as Pão de Queijo.

 

Hailing from Minas Gerais, Pão de Queijo holds a special place in the hearts of its locals. It's considered an essential part of their cultural identity, often lovingly referred to as "Pão de Minas" or "Cheese Bread from Minas." The bread has even been recognized as the official state snack of Minas Gerais.

 

One of the unique aspects of Pão de Queijo is its gluten-free nature. By using cassava flour instead of wheat flour, it caters to a broader range of dietary needs. This inclusivity has contributed to its popularity both within and beyond Brazil, earning it a well-deserved reputation as a global culinary gem.

 


 

  RECIPE BY VANIECE

 

 DIFFICULTY: EASY

YIELD: 15 MINI CHEESE BALLS

ACTIVE TIME: 10 MINUTES

BAKING TIME: 15-20 MINUTES

TOTAL TIME: 35 MINUTES

 

Sometimes recipes might not work the way you want, this can be due to a number of things, but mainly: different brands of flour may have different protein levels and water absorption capabilities that may result in a different texture. 

This is similar with sugar and butter, but with varying respective moisture and fat contents.   To provide you with a higher success rate with the recipe, we will link you to the ingredient that I use, so that you get the closest results. 

I've also added my list of equipment, so you can use the exact same ones if you wish, to feel more confident with the recipe.

Simply click on the ingredients or equipment listed below to shop! 

INGREDIENTS
  • 50g tapioca flour / cassava flour
  • 90g glutinous rice flour
  • 1 egg
  • 25g caster sugar
  • 4g salt
  • 65ml milk
  • 60g unsalted butter
  • 20g grated Parmiagiano Reggiano
  • 40g shredded red cheddar

 

EQUIPMENT

 

DIRECTIONS
  • In a large mixing bowl, combine the dry ingredients. 
  • In a saucepan, bring the milk and butter to boil.  Pour over the dry ingredients and stir until completely incorporated. 
  • Add the egg and mix until combined
  • Add the cheese and mix well
  • Transfer the batter to a piping bag and pipe 7cm balls on a lined baking tray.
    • Preheat the oven to 200C and bake for 6 minutes, then bake for a further 6 minutes at 180C. 
    • Allow to cool before serving.

         

         

        Happy baking,

         

        Vaniece xx

         

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