Brazilian Cheese Bread (Pão de queijo)
Easy gluten-free Brazilian cheese puffs (pão de queijo). Quick blender recipe, freezer-friendly, perfect for lunchboxes, snacks, or after school.
Servings: 24 balls
Calories: 58kcal
Equipment
- Oven
- 24-hole mini-muffin tray
- High speed food processor or blender
Ingredients
- Butter, or spray oil, for greasing the muffin tray
- ⅔ cup (160 g) full cream milk
- ¼ cup (60 g) vegetable oil (or light olive oil)
- 1 large egg
- 1½ cups (170 g) tapioca flour (you can swap with arrowroot flour if needed)
- 1 tsp salt
- ⅓ cup (80 g) shredded melting cheese (cheddar, tasty, mozzarella, Colby, parmesan, or a mix)
Instructions
- Preheat oven to 220°C (425°F). Grease a 24-hole mini muffin tray with butter.
- Add the milk, oil, egg, tapioca flour, salt, and shredded cheese to a blender/food processor. Blend until smooth and creamy. The batter should be pourable, like thick cream. If it’s too thick, add an extra splash of milk.
- Pour batter into muffin tray, filling each hole about ¾ full.
- Bake for 10-12 minutes, until puffed and lightly golden.
- Cool for a couple of minutes in the tin, then enjoy warm.
Nutrition
Calories: 58kcal | Carbohydrates: 7g | Protein: 1g | Fat: 3g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Trans Fat: 0.02g | Cholesterol: 9mg | Sodium: 112mg | Potassium: 15mg | Sugar: 0.3g | Vitamin A: 37IU | Calcium: 21mg | Iron: 0.1mg