Brazilian Gluten-Free Cheese Bread Muffins (Pão de Queijo)
Discover this mouthwatering, gluten-free Brazilian cheese bread muffin recipe that's perfect for a quick snack or breakfast. Enjoy the aroma, texture, and plating appeal of these light, fluffy muffins made with tapioca flour and freshly grated cheese. With a few simple steps, you can create an authentic taste of Brazil in your own kitchen!
Allergens
Dairy, Eggs
Ingredients
- 1 cup tapioca flour
- 3/4 cup milk (preferably whole milk)
- 2 cups grated cheese (such as Parmesan or Kraft Mexican blend)
- 2 large eggs
- 1/4 teaspoon salt
- 1/4 teaspoon paprika
- 1/4 teaspoon ground black pepper
Instructions
- Preheat oven to 350°F (180°C). Line a muffin tin with paper liners or grease the wells.
- In a medium saucepan, combine milk and tapioca flour over medium heat. Cook until the mixture thickens and forms a smooth ball, about 4 5 minutes. Remove from heat and let cool for 1 minute.
- Transfer the mixture to a large mixing bowl. Add grated cheese, eggs, salt, paprika, and black pepper. Mix well to combine.
- Divide the batter evenly among the prepared muffin tin wells. Bake for 20 25 minutes or until the tops are golden brown and slightly crispy. Remove from oven and let cool for 5 minutes before enjoying.
Chef’s Insight
Experiment with different cheeses to find the perfect blend of flavors for your taste buds.
Notes
For a fluffier texture, ensure the tapioca flour is well mixed with the milk before adding other ingredients.