Simple and gluten-free Brazilian cheese bread, or Pão de Queijo, made with tapioca flour, milk, eggs, olive oil, and cheese. Our tour of Brazil continues. After posting the moqueca recipe, several of you asked if I had a recipe for Pão de Queijo, or Brazilian cheese bread, sort of like a chewy cheese puff made with tapioca flour.
This keto Brazilian cheese bread is best enjoyed warm from the oven. But they also reheat really well in the microwave! They should be lightly crunchy on the outside, and chewy on the inside – and there's no hiding the amount of cheese in them!
Brazilian Cheese Bread (Pao de Queijo) Recipe by: "These yummy gluten/wheat free breads are good for those with Celiac disease or gluten intolerance. These are good either served plain, or with marinara sauce. For more variety, try adding a variety of herb seasonings, such as Italian seasoning or try substituting other cheeses for the Parmesan.".
Eat while warm or at room temperature (they’re best when fresh). Note that Brazilian cheese bread is very chewy, a lot like Japanese mochi. Store leftovers in an airtight container at room temperature for 1 day or in the fridge for 1 week. Reheat for several seconds in the microwave or for a 1 to 2 minutes in the toaster oven before serving.