Brazilian Cheese Bread Balls (Pão de Queijo)

Prep Time: 15 minutes
Cook Time: 25 minutes
Total Time: 40 minutes
Course: Appetizer
Cuisine: Brazilian
Servings: 24 bread balls
These cheese bread balls, called Pão de Queijo in Brazil, are made with tapioca flour which gives them a chewy texture. 

Ingredients:

  • 1 cup of nonfat milk
  • 1/2 cup of water
  • 1/2 cup of oil
  • 3 cups of tapioca flour
  • 1 tsp of salt
  • 1 egg
  • 1 cup of grated cheddar cheese (see note)

Directions:

  1. Preheat the oven to 400°F. Line a baking sheet with parchment paper.
  2. In a saucepan, combine the milk, water, and oil together and bring the mixture to a boil over high heat.
  3. In a large bowl, combine the tapioca flour, salt, egg and grated cheese.
  4. Transfer the milk mixture from the saucepan to the bowl with the flour mixture and stir until the batter is smooth. Using your hands, form balls from the dough about 1" big. If needed, add additional flour, a small amount at a time, if the dough is too sticky.
  5. Place the dough balls on the baking sheet and bake them for about 20 minutes or until they turn golden. Serve warm.

Notes:

  • I like to use a sharp cheddar cheese blend, which gives the bread balls a nice color, but you can also switch out the cheddar for parmesan or gruyere.
Nutrition Facts
Brazilian Cheese Bread Balls (Pão de Queijo)
Amount Per Serving (1 bread ball)
Calories 116 Calories from Fat 57
% Daily Value*
Fat 6.3g10%
Saturated Fat 1.6g10%
Polyunsaturated Fat 2g
Monounsaturated Fat 2.3g
Cholesterol 12.6mg4%
Sodium 135.1mg6%
Carbohydrates 13.7g5%
Sugar 0.5g1%
Protein 1.7g3%
Vitamin A 50IU1%
Calcium 50mg5%
Iron 0.2mg1%
Net Carbs 14g28%
* Percent Daily Values are based on a 2000 calorie diet.
The nutrition information provided are only estimates based on an online nutritional calculator. I am not a certified nutritionist. Please consult a professional nutritionist or doctor for accurate information and any dietary restrictions and concerns you may have. All images and content are © Kirbie's Cravings.

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