Brazilian Cheese Bread: Pão de queijo
This one is magic. Bookmark this page. Save it on IG. You can thank me later.
Mochi-textured center, bold cheese-y flavor, and crispy edges. WIN WIN WIN!
This one beats all the ones we’ve tried at $$$$ Brazilian restaurants and even the ones from mixes imported from Brazil. Does it beat the ones served in Brazil? I’m not sure. I might just have to fly there to find out though…
Something about raw cheese from Switzerland… the quality, the taste, the texture… everything is better.
BRAZILIAN CHEESE BREAD INGREDIENTS
2 cups tapioca flour
1/4 teaspoon sea salt @redmondrealsalt
2-3 cups shredded cheese (1lb)
Tip: Raw cheese is the way! As someone who has lived their entire life highly sensitive to cow’s milk, raw milk/cheese has been a game changer. Goat cheese works beautifully in this recipe.
1 can coconut milk (1 1/3 cups) - look for a coconut milk with no gums, thickeners, fillers. The only other ingredients in addition to coconut should be water.
1/3 cup avocado oil - I use coconut oil but avocado oil for those who are sensitive to coconut
Optional: swirl in 1/4 tsp chopped garlic into each cup of the cupcake tin for some extra umami.
Instructions
Preheat oven to 400 degrees F if using metal muffin pan. 425 F if using silicone muffin pan.
Combine all dry ingredients: tapioca flour, sea salt, and grated/shredded cheese in a large mixing bowl.
Stir in oil - use plenty of elbow grease to mix everything really well.
Stir in coconut milk (or milk of choice). It should be thick and scoop-able.
Scoop into a NOT lined muffin pan filling each cup 1/2 way - using a paper muffin lining cup will cause the mixture to stick.
Bake for 20 minutes (metal pan) or 30 minutes (silicone pan)
Remove from oven and serve warm.
Storage: If you have leftovers, store in air tight container and refrigerate up to 5 days.
Reheating leftovers: Air-fry at 400F for 5 min. (it’ll be just as amazing, if not more)
1-Bowl Brazilian Cheese Bread (GF+EF+NF)
Cuisine: Gluten-Free, Egg-Free, Nut-Free
Course: Breakfast, Snack
These are incredibly addicting. You’ve been warned.
&
You’re welcome.
Healthy fat and calcium-rich— these cheese-y bites are unbeatable. They send me to cheese-heaven every single time. The crispy exterior and chew-y center with the savory umami burst in each bite. Ugh. Pinch me! It’s hard to make sure there are leftovers for future me, but I never regret saving 2-3 for the next day because when you pop it in the air fryer I swear it’s somehow even BETTER. To top it off, when these are baked and then cooled in the fridge over night, the tapioca base creates a plethora of resistant starch— amazing for digestion (the resistant starch feeds the good bacteria), a healthy waistline (less of a glucose spike), and more..
Nutritionally speaking, I love using quality cheese for this as it contains preformed vitamin
A, vitamin K2, calcium, iodine, protein, and much more. GOOD cheese to me is pasture-raised, grass-fed/finished, and raw. If it’s from another country like Switzerland, that's wonderful. Their standards are significantly higher than the States’.
