Brazilian Pao de Queijo: Chewy Cheese Bread Bites That Freeze for After-School Snacks

Heat the oven to 400°F and line a baking sheet with parchment.

Serves 8 (about 24 bites)

Ingredients

• 2 cups (250 g) tapioca flour (sweet polvilho doce or sour polvilho azedo)
• 1/2 cup whole milk
• 1/4 cup water
• 1/3 cup vegetable oil
• 1 tsp salt
• 2 large eggs, room temperature
• 1 1/2 cups finely grated Parmesan or a mix of Parmesan and mozzarella
• Oil for your hands

Instructions

1. Heat the oven to 400°F and line a baking sheet with parchment.
2. Bring the milk, water, oil and salt just to a boil in a saucepan.
3. Pour the hot liquid over the tapioca flour in a mixing bowl and stir until it forms a lumpy, sticky dough; let it cool 10 minutes.
4. Beat in the eggs one at a time until the dough turns smooth and glossy, then work in the cheese.
5. With oiled hands, roll into 1 1/4-inch balls and set them 2 inches apart on the sheet.
6. Bake 20 to 25 minutes until puffed and light golden; serve warm.
7. To freeze, set unbaked balls on a tray until firm, then bag them; bake straight from frozen in 25 to 30 minutes for a hot snack after school.
8. Pao de queijo comes from Minas Gerais, where cooks turned cassava starch left over from making farinha into these naturally gluten-free cheese rolls. Crisp outside and stretchy within, they are a staple of Brazilian cafe counters and lunchboxes alike.

Nutrition (estimated, per serving)

• Calories: 285 kcal
• Protein: 9g
• Fat: 15g
• Carbohydrates: 30g
• Fiber: 0g
• Sugar: 1g
• Sodium: 510mg