Gluten-free pão de queijo (Brazilian cheese rolls) hot from the oven…

Yum

Originally from Minas Gerais state, pão de queijo or Brazilian Cheese Puffs/Rolls is very popular as a breakfast item and also as a snack all over Brazil.

In my home as well, no special occasion is required to make and eat pão de queijo… Indeed, it has been part of our table for years.   

There are a lot of different recipes, in which the ingredients vary — as well as the final results.  However, what really sets pão de queijo apart from other breads is the manioc starch (tapioca flour) and cheese.

It is in fact the lightness of the manioc starch, which is finely milled, that gives the bread such a special texture.  Because the manioc starch or tapioca flour is gluten-free, this cheese bread is ideal for consumption by those on gluten-free diets.  This essential ingredient can be found in many Latin or Asian markets, or online.  Below are just 3 of the many different brands that commercialize this product.

  

In Brazil, the cheese of choice is most frequently either Minas cheese or parmesan cheese, although one can use other types.

Elise Bauer from Simply Recipes, for example, uses the Mexican queso fresco cheese in her pão de queijo recipe.  One of the recipes to be presented here is from her blog, namely the quick version of pão de queijo, which yields a more airy and puffy roll.

The other recipe is from me, which I will call the “traditional” pão de queijo because of the labor involved, and which yields a roll with a denser, chewier texture.

It is not always that I can spare the time to prepare my version, so for quite a while I had been searching unsuccessfully for a quick pão de queijo recipe that is both delicious and also not greasy — until I finally found hers.

I made some slight modifications, however.  Her pão de queijo recipe calls for olive oil, but I used a simple vegetable oil instead.  The baking time range was altered, too.  Also, I recommend that you warm up the milk a bit before adding to the recipe so that the mixture will blend better.  Finally, she uses queso fresco, while I used Parmesan in mine.

Oh, can you smell it baking already?

Enjoy!

Quick Pão de Queijo 

 (Based on the Easy Brazilian Cheese Bread Recipe from Simply Recipes)

Yield: 16 mini rolls

Segment: Brazilian cuisine

pao de queijo

 

Ingredients:

  • 1 egg, at room temperature
  • 1/3 cup vegetable oil
  • 2/3 cup milk (warm, preferably)
  • 1 1/2 cups tapioca flour or manioc starch
  • 1/2 cup grated cheese (Ms. Bauer uses the Mexican farmer’s cheese queso fresco while I use Parmesan)
  • 1 teaspoon of salt

Directions:

1.Preheat oven to 400°F.

2. Grease a mini-muffin tin.  Blend all the ingredients in the blender until smooth.  Use a spatula if you need to scrape down the sides of the blender so that everything gets blended well.  At this point, the mixture can be stored in a closed container in the refrigerator for up to 1 week.

3. Pour mixture into the tin and wipe clean any excess or drips. Bake in the oven for 13-18 minutes or until all the batch is puffy and just lightly golden (Mine were ready in 13 minutes — at least the plain ones).  Remove from oven and let cool on a rack for a few minutes before serving.  Serve pão de queijo warm (or save to reheat later, if desired).

 

Tips:

* 1/2 to 1 cup of roasted red bell peppers can also be blended with the other ingredients in the blender, or 1/2 cup of fresh basil leaves.  Because bell peppers contain water, it will take longer to bake.  They can be served with savory spreads or butter.

* The plain pão de queijo or cheese rolls can be served with savory spreads, butter, soft cream cheese, jams, nutella, dulce de leche, or guava paste. This is very common in Brazil. I spread a sweet potato jam and also a berry jam on mine, as you can see.

Traditional Pão de Queijo

(by me)

Yield: About 40 rolls

Segment: Brazilian cuisine

Ingredients:

  • 1 cup sweet tapioca starch (polvilho doce)
  • 1 cup sour tapioca starch (polvilho azedo)
  • 1 tablespoon cornmeal
  • 1/3 cup vegetable oil
  • 1 tablespoon butter
  • 1/2 cup water
  • 1/2 cup whole milk
  • 1/2 teaspoon salt
  • 1 extra-large egg or 2 medium
  • 1-1/4 cup grated parmesan cheese

Directions:

1. Sift the flours (especially the sour one) and mix them together.

2. In a pan over medium heat, combine oil, butter, water, milk, and salt.  Simmer the mixture.  Then, let cool down a little bit.

3. Mix the flour mixture with the warm liquid mixture very well with a wooden spoon.  Then, wait for this mixture cool down enough to add the egg(s) one at a time.  Knead well with your hands.  Add the cheese and mix well.  The more homogeneous the dough, the better  — but also the more difficult to roll. Let rest for about 15 minutes at room temperature. Grease your hands with oil before forming each ball (small lemon size).  Place them on a tray and freeze them for about 30 minutes.

4. When frozen, store the balls in a ziploc bag in the freezer for up to 30 days (in this case, let them thaw at room temperature for 5-10 minutes before baking) or bake them at 375 F (about 180 degrees C) on a parchment paper-lined baking sheet for 18 to 20 minutes, or until lightly golden.  Serve pão de queijo warm.

Storage: Once baked, rolls can be stored in an airtight container at room temp for up 2 days.

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Receitas em Português:

Pão de Queijo Rápido

(baseada na receita do site Simply Recipes)

Rendimento: 16 mini pães

Ingredientes:

  • 1 ovo (à temperatura ambiente)
  • 1/3 xícara de azeite de oliva ou óleo vegetal
  • 2/3 xícara de leite morno
  • 1 - 1/2 xícaras polvilho doce
  • 1/2 xícara queijo parmesão ralado ou de Minas
  • 1 colher de chá de sal

Modo de Preparo:

1. Pré-aqueça o forno a 200° C.  Unte uma forma de mini cupcakes. Bata bem todos os ingredientes no liquidificador até obter uma mistura homogênea. Despeje a mistura na forma, limpando qualquer excesso.

2. Asse por 13 – 18 minutos ou até que os pãezinhos estejam levemente dourados. Remova do forno e sirva pão de queijo com geléia, doce de leite, manteiga, requeijão, goiabada, etc.

OBS: 1/2 a 1 xícara de pimentão vermelho bem refogado pode ser acrescentado à receita no momento de bater todos os ingredientes no liquidificador ou 1/2 xícara de folhas frescas de manjericão.

Pão de Queijo Tradicional

(minha)

Rendimento: 40 pãezinhos

Ingredientes:

  • 1 xícara de polvilho doce
  • 1 xícara de polvilho azedo peneirado
  • 1 colher de sopa de farinha de milho
  • 1/3 xícara de óleo vegetal
  • 1 colher de sopa de manteiga
  • 1/2 xícara de água
  • 1/2 xícara de leite
  • 1/2 colher de chá de sal
  • 1 ovo grande ou 2 pequenos (temperatura ambiente)
  • 1 – 1/4 xícara de queijo parmesão ralado

Modo de Preparo:

1. Peneire os 3 primeiros ingredientes e misture.

2. Numa panela, em fogo médio, misture e deixe levantar fervura o óleo, a manteiga, a água, o leite e o sal. Deixe amornar.

3. Misture as farinhas peneiradas com os líquidos fervidos com uma colher de pau. Depois espere essa mistura esfriar o suficiente para que o ovo possa ser misturado bem com o auxílio das mãos. SOve a massa e acrescente o queijo ralado, misturando tudo muito bem. Deixe am massa descansar por 15 minutos. Unte suas mãos com óleo e forme bolinhas do tamanho de um limão.  Ponha numa assadeira e leve ao freezer por uns 30 minutos.

4. Depois, é só levar ao forno para assar ou ponha em bolsas plásticas e guarde no freezer por no máximo 30 dias. Neste último caso, antes de assar, deixe as bolinhas descongelarem à temperatura ambiente por uns 5-10 minutos antes de assar.

5. Para assar, forre uma forma com papel-manteiga e distribua as bolinhas, separando-as a uma distância de aproximadamente 1 cm. Leve ao forno a 180ºC por mais ou menos 18 a 20 minutos. Sirva pão de queijo morno. Os pães, depois de assados e frios, podem ser conservados num depósito fechado à temperatura ambiente por até 2 dias.

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19 Responses to Gluten-free pão de queijo (Brazilian cheese rolls) hot from the oven…

  1. ubar leat March 31, 2012 at 2:49 pm #

    Thanks for some other magnificent article. Where else may anybody get that kind of info in such a perfect manner of writing? I have a presentation subsequent week, and I am on the search for such information.

    • Denise Browning March 31, 2012 at 4:02 pm #

      We’re welcome. Glad that you liked my article. Good luck on your presentation!

  2. Sania April 12, 2012 at 1:30 am #

    This potsnig knocked my socks off

  3. Cynthia August 8, 2013 at 4:55 pm #

    Amei suas duas receitas!!! Fico louca quando peço receitas de pao de queijo às minhas amigas e elas me dao as instrucoes como “um copo raso”, “meio copo”… Moro nos EUA e estou acostumada com a precisao das receitas americanas, e tudo em cups e nao em copos. Quando vejo receitas em “copos” me pergunto: “mas copo de que tamanho?????” rsrsrs
    Obrigada pelas receitas, vou testar as duas! Estou animada sobre a de liquidificador, pois cresci minha infancia toda comendo este, da versao mais facil! Adorei!
    Bjs!

    • Denise Browning August 8, 2013 at 9:23 pm #

      Cynthia: Bem-vinda a FBTY!!! Eu entendo. Como também estou acostumada a medidas precisas, não consigo fazer as receitas brasileiras sem que algo saia errado. :) FBTY é o meu projeto de pôr por escrito receitas brasileiras corretas. Quando vejo receitas de livros ou sites brasileiros, sei que o copo é de 250 ml enquanto que o nosso que moramos aqui nos EUA é de 240 ml ou 8 oz. Mesmo assim, falta precisão na maioria das receitas brasileiras. Espero que usando as minhas receitas você consiga fazê-las sem problema. Se houver alguma dúvida, é só falar que terei prazer de te ajudar. Um abraço!

  4. Quinny September 17, 2013 at 8:01 pm #

    I love this,will try to buy two kind of tapioca starch but not sure if I can find some,I’m living in Boston,do u have any idea where can I buy them?thanks

  5. Quinny November 10, 2013 at 12:13 pm #

    hi, I can find sour tapioca Starch here but i cannot find the sweet tapioca starch, you mentioned about the manioc starch above, did you mean sweet tapioca starch = manioc starch one? Thank you

    • Denise Browning November 10, 2013 at 1:24 pm #

      Yes, Quinny! The manioc starch is the same as sweet tapioca starch which is available at both Latin and Asian stores.

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