Pão De Queijo - Brazilian Cheese Puffs (Gluten-Free)

Name: Pão De Queijo - Brazilian Cheese Puffs (Gluten-Free)
Prep time: 25 min
Cook time: 25 min
Total time: 50 min
Yield: 20-25 cheese puffs, 6-8 serving(s)
Ingredients: 2 cups tapioca starch; 2/3 cup vegetable oil; 1/3 cup water; 1 teaspoon salt; 2 eggs; 175 g grated cheese (6oz)

Submitted by Jubes

"A Brazilian snack or appetizer. Eat them cheesey and warm from the oven. They can be frozen and re-heated. I've had some purchased frozen cheese puffs, but they were very expensive. These are very easy to make and as a bonus they are gluten-free"

Download

Ready In:: 50mins
Ingredients:: 6
Yields:: 20-25 cheese puffs
Serves:: 6-8

ingredients

2 cups tapioca starch
²⁄₃ cup vegetable oil
¹⁄₃ cup water
1 teaspoon salt
2 eggs
175 g grated cheese (6oz)

directions

Preheat your oven to 190°C ( 375° F) and grease a baking sheet.
Sift the the tapioca starch into a large bowl. Set aside.
Combine the vegetable oil, water, and salt in a saucepan and heat until almost boiling. You can use the mcrowave for this step if you wish.
Pour the hot liquid into the bowl of tapioca starch. Mix and allow to stand for 10 minutes at room temperature Cover the bowl with a clean cloth or tea-towel.
Mix in the egg and cheese into the rested dough.
Roll the dough using your hands into balls and place on a baking sheet. 1 to 2 teaspoons makes a good sized cheese puff. Place the balls approx one inch apart on your baking tray.
Bake 20-25 minutes, until the tops of the balls begin to turn brown.
Eat warm from the oven or cool and freeze to be reheated later.

Questions & Replies

Got a question? Share it with the community!

Reviews

I have tried a similar recipe, and they are to die for! Since I became a celiac, these are my own version of grilled cheese sandwiches (which I would pick over grilled cheese, gluten free or not anyway!). I freeze the balls, then take out 2 or 3 for my "grilled cheese" lunch, pop them in my toaster oven for about 20 minutes. They are like crusty rolls with a suprize gooey cheesy middle.

dcg1999
I tried 2 different recipes, both basically the same. I like yours the best texture wise. The other recipe is also good but I had trouble with the middle sinking instead of being puffy and they were a little gummy. Thanks, Jubes. I'm taking both versions to our daughter tomorrow; I think she'll like yours best.

Toni in Colorado