Pão de Queijo---Brazilian Cheese Bread

When I saw this post, over on Our Best Bites, I can't even describe the joy that consumed me.  You have to understand, I lived in Brazil for a year and a half, and have been missing it ever since.  I miss the people, the places, and the food.  There is something to be said about cooking food from scratch, and I experienced homemade goodness every day while living in Brazil.  One of my favorite things were these cute little cheese bread rolls called Pão de Queijo.  You have to make these for yourself to appreciate the bready cheesy goodness.  They kind of fill with air, and have a denser, cheesy squishy part.  The texture

I had quite the experience making these though.  I am now turned off of non-stick bakeware.  I don't want to gross anyone out, but check it out.

When I checked my little rolls, they looked perfect.

Then I removed them from the pan.  Bummer.  Lesson learned.

I made another batch in my regular cupcake pan (took a few more minute to bake), and they were wonderful.

Oh, and these are GLUTEN FREE!

Quick Brazilian Cheese Rolls {Pao de Queijo} – Gluten Free!
Recipe by Our Best Bites

1 large egg
1/2 cup milk
1/4 cup canola oil
1 cup tapioca flour (sometimes labeled tapioca starch) no substitutions
1/2 tsp kosher salt
1/4 C grated cheddar cheese* (preferably medium or sharp)
1/4 C grated Parmesan cheese
*you can play around with the cheese.  OBB's Sara has used Monterey Jack, low-moisture mozarella, swiss, and even gruyere in place of the cheddar.




Optional:  extra cheese to sprinkle on top and any herbs/flavorings you’d like to add.  Try rosemary and or garlic powder, my favorites!
Preheat oven to 400 degrees.  Place egg, milk, oil, tapioca flour, and salt in blender and blend until smooth.  Add cheeses and pulse 2 times.  Immediately pour batter into a mini muffin tin (if your muffin tin isn’t non-stick, spray lightly with non-stick spray first), filling each well about 3/4 full, or just slightly less.  If desired (and I recommend), sprinkle a bit of parmesan cheese on top and/or a tiny sprinkle of kosher salt.
Bake for 15-20 minutes until puffed and golden.  Remove from oven and cool for a few minutes before removing rolls from pan.  Serve warm. {Que Gostoso!}  These actually don’t re-heat well so I recommend making and eating fresh.
Yield: anywhere from 16-24 rolls, depending on how full you fill your muffin pan. I fill  mine pretty full (a good 3/4 full) and I generally get about 16-18.