Pão de Queijo (Brazilian Cheese Bread)
One-Pan Baking! Authentic Brazilian Cheese Bread ‘Pão de Queijo’ inspired by New York’s Fogo de Chao (Gluten-Free, Butter-Free)
Recreate the iconic Brazilian cheese bread ‘Pão de Queijo’ from Fogo de Chao, a restaurant once located in front of New York’s MOMA! Made with tapioca starch, these chewy delights are gluten-free and butter-free, making them so addictive you’ll keep reaching for more. If you have an oven-safe pot that can also be used on the stovetop, you can prepare the dough and bake it all in one vessel, minimizing cleanup. (If you don’t have such a pot, a regular oven-safe pan and pot will also work.) In the accompanying YouTube video, we’ll reveal the olive oil brand Chef Sam Kim serves with his bread at his restaurant, Bona Sera. (YouTube Video Link: https://youtu.be/PKbpFdfXs0U) This channel is dedicated to super-speedy, ultra-simple recipes, no-cleanup cooking, easy side dishes for kids, and fun cooking sessions with my 3-year-old twins.
Ingredients- 400g Tapioca Starch
- 2/3 cup Milk (approx. 133ml)
- 1/3 cup Water (approx. 67ml)
- 1/3 cup Olive Oil (approx. 67ml)
- 5g Salt (approx. 1 tsp)
- 2/3 cup Parmesan Cheese (finely grated)
- 2/3 cup Mozzarella Cheese (shredded or melted)
- 1 Oven & Stovetop Safe Pot (optional, regular oven pan and pot can be used)
Cooking Instructions
Step 1
If you don’t have a measuring cup, you can use a 200ml milk carton to accurately measure 2/3 cup of milk (approx. 133ml). Fill it to about two-thirds of the way up the carton. This is a handy tip when you don’t have measuring tools!
Step 2
Add 1/3 cup of water (approx. 67ml) to the milk. This would be about one-third of the way up the 200ml milk carton.
Step 3
Pour the measured milk and water into your oven and stovetop safe pot (or a regular pot). Using a specialized pot can make the cooking process even more convenient.
Step 4
Now, add 1/3 cup of olive oil (approx. 67ml) and 5g of salt (approx. 1 tsp) and stir to combine.
Step 5
Place the pot over low heat. As soon as it starts to simmer, turn off the heat immediately. You only need to heat it until small bubbles begin to form. Right after turning off the heat, while the liquid is still very hot, add the entire 400g of tapioca starch. Use a wooden spoon or a spatula to mix quickly. This ‘hot water dough’ (ikbanjuk) method, where you mix the starch into hot liquid, is crucial for achieving the bread’s chewy texture. Using utensils helps you mix safely without burning your hands.
Step 6
Don’t worry about achieving a perfectly smooth dough at this stage. The egg and cheese will be added later, so it’s perfectly fine if the mixture seems a bit dry or crumbly now. No need to stress over perfection!
Step 7
Let the dough cool slightly until it’s warm enough to handle without burning your hands, but still warm enough for the egg not to cook. Then, add 1 egg, 2/3 cup of mozzarella cheese, and 2/3 cup of Parmesan cheese. If using grated cheese, you can add it directly. If using block cheese, grate or finely chop it beforehand. If using frozen cheese, remember to thaw it at room temperature first.
Step 8
Put on food-safe gloves and knead the dough with your hands until all ingredients are well combined. The dough should come together into a cohesive ball, similar to making hand-pulled noodles (sujebi), but not too sticky. The cheese will melt and make the dough slightly more pliable.
Step 9
Gather the dough into a ball and set it aside for a moment. Now, pour about 2-3 tablespoons of olive oil into your oven-safe pot (or baking pan) and use a paper towel to spread it evenly over the bottom and sides. This greasing step prevents the bread from sticking and ensures a golden-brown crust.
Step 10
Shape the dough into small balls, about the size of dinner rolls or muffins, and place them in the greased pot or pan, leaving some space between them. Even without gluten, you’ll be amazed as these Pão de Queijo puff up beautifully during baking! Bake in a preheated oven at 200°C (390°F) for about 25 minutes, or until golden brown. Baking time may vary depending on your oven.
Step 11
Freshly baked Pão de Queijo have a wonderfully crispy exterior and a delightfully chewy interior – the ‘crispy outside, chewy inside’ (geot-ba-sok-jjone) texture is simply divine! Even without any added sugar or butter, the rich flavor of the cheese provides a sophisticated sweetness and nutty aroma that fills your mouth. It’s a special taste that makes you feel like you’re dining in New York right in your own home. You absolutely must try making these!
