My kids go wild for these little cheese treats. Bonus: they are beautifully delicious, and super easy to make.
Pao de Queijo is a Brazilian cheese bread – it is similar to American popovers, except.. they are made with tapioca flour/starch in lieu of regular all purpose flour. Y’all, I love me some popovers, but these are just to die for.
You can find tapioca flour on Amazon for a great price – I would recommend Bob’s Red Mill brand. If unable to find tapioca flour, you can also try looking for Arrowroot Flour as that is very similar. Avoid using coconut flour or almond flour – the recipe will not work as those flours are completely different.
I mistakingly tripled this recipe by accident and that was the best thing I could have done! My kids practically inhale them!
Mix these puffs up in the mixer or the blender – if you opt for the mixer, add the tapioca flour last and 1/2 C. at a time because if you add it too fast or add too much at once, the flour will gum up the blade. And that is quite a mess.
Does it matter what oil you use? You know, I’m going to tell you to stay away from vegetable oil and corn oil and go with a reputable, better extra virgin olive oil if you can. We use Queen Creek Olive Mill Olive Oil – they are a sustainable olive farm and mill and they produce Arizona’s only extra virgin olive oil. (If you aren’t in Arizona then opt for a reputable brand at your local market).
Back to our cheese bread …
The batter on these puffs is very liquid – at some point you might even ask yourself if you are doing things correctly because it’ll literally be runny batter. If yours is like that, you are on point – don’t stop!
Pour that batter into a greased mini muffin pan, filling each cup to the top rim. Pop that in your preheated oven and bake for 14-15 minutes until a light golden brown. As they bake, they will rise just like popovers – you may be tempted to open the oven in excitement, but please don’t do it or you will lose that beautiful rise on your puffs!
Despite the battery being very liquid, once they bake up, they will be the most delectable, perfect little cheesy, soft knobs of yumminess.
A mini muffin pan works best – but if you are without, then use a larger muffin pan – just understand that your final count will be significantly less (in which case you may want to double the recipe).