Addicted: Brazilian pão de queijo

Gluten-free bread? That may not make a foodie’s heart beat faster, but as it happens, pão de queijo is gluten-free and incredibly delicious. The Brazilian cheese bread is crispy on the outside and creamy—even a little chewy—on the inside.

The ingredients for pão de queijo are tapioca flour, egg, cheese, oil and milk. Tapioca flour is made from the cassava root and gives the bread its structure. The cheese, preferably Parmesan or cheddar, creates the creamy interior in combination with the milk. They range in size from a golf ball to a large tennis ball.

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Brazilians eat pão’s throughout the day. And we completely understand that in the newsroom. As a cheese-loving country, it’s only natural that pão de queijo would also capture a place in our hearts. At Brazuca in Amsterdam, fresh pão’s are made every morning. Live somewhere else? Then try making this recipe at home.

Pao de queijo

Preheat the oven to 200 degrees. Mix all the ingredients in a food processor for about two minutes. Using two spoons, divide the mixture among the wells of the muffin tin. Bake the pão de queijo for 20–25 minutes, until lightly browned.

Image: James Ransom
Recipe: Janneke Vreugdenhil – NRC