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Brazilian Cheese Bread

Known as pão de queijo in Brazil, these chewy-in-the-middle, crispy-on-the-outside, deliciously cheesy, miraculously gluten-free rolls are crowd-pleasers no matter what you call them. Reminiscent of French gougeres, pão are best served warm the same day you bake them although they can be used as sandwich rolls the next day. Be sure to bring your egg to room temperature so the rolls cook evenly. Traditional pão run on the small side so mini-muffin pans are ideal, but you can use a standard muffin pan too.

Prep Time — 10 min
Cook Time — 15 min
Servings — 8
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Ingredients

nonstick cooking spray

1½ cups tapioca flour

⅓ cup grated Parmesan

⅓ cup grated cheddar cheese

1 teaspoon salt

1 large egg

⅓ cup canola oil

⅔ cup whole milk

Tools

medium bowl

measuring cups

measuring spoons

liquid measuring cup

immersion blender

June Oven

ladle

cooling rack

mini muffin pan

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Preheat the June Oven

With the shelf in the middle position, preheat the June Oven to 400°F on the Bake setting using the button below.

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Grease the pan

Coat the cups of a mini muffin pan or standard muffin pan with nonstick cooking spray.

nonstick cooking spray

mini muffin pan

Combine the dry ingredients

If using an immersion blender, combine the tapioca flour, Parmesan, cheddar and salt in a medium bowl. Otherwise, combine the ingredients in the base of a blender.

1½ cups tapioca flour

⅓ cup grated Parmesan

⅓ cup grated cheddar cheese

1 teaspoon salt

measuring cups

measuring spoons

medium bowl

Add the wet ingredients

Add the egg, oil and milk to the bowl or blender.

1 large egg

⅓ cup canola oil

⅔ cup whole milk

Make the batter

Blend the ingredients with the immersion blender or blender until the batter is smooth.

immersion blender

Pour the batter

Evenly divide the batter between the muffin cups, about 4 teaspoons for each mini muffin cup or 8 teaspoons for each standard muffin cup. Adjust cooking preferences if desired using the button below.

ladle

Bake the cheese breads

Place the muffin pan on the middle shelf of the June Oven. Bake until the bread has risen and is golden brown, about 15 minutes for the mini-muffin pan and 20 minutes for the standard muffin pan. June will notify you when the breads are ready.

Cool and serve

Remove the cheese breads from the June Oven and allow them to cool in the pan on a cooling rack for 5 minutes before serving.

cooling rack

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