This is a recipe for Brazilian gluten free cheese bread, so called Pão de queijo. Make this at home and find out why it's one of the most popular foods in Brazil. They are gooey, cheesy and will win you over!
Bring water, oil, milk and salt to a boil over medium high heat in a large saucepan. As soon as it boils, remove from heat and add all the tapioca flour at once. Mix vigorously with a wooden spoon to incorporate. The mixture will be white and sticky, even lumpy. Don’t worry about it’s weird consistency and looks, it’s going to be okay. Make sure all flour is incorporated and transfer mixture to the bowl of a stand mixer. With the paddle, beat on medium for a few minutes until the mixture has cooled down to the touch. With the mixer on, add the eggs one at a time. Make sure the first egg is fully incorporated before adding the next one. The mixture should look smoother by now. Add cheeses and mix until they’re incorporated. To shape the balls I like to use a cookie scoop #50, the same as one tablespoon. I scoop a heaping one of those and roll it into a perfect ball. If the dough is too sticky, you can dip your hands in cold water to help you handle it. Place them a couple of inches apart from each other, since they puff as they bake,
Pre-heat the oven to 375ºF and bake for 15-25 minutes until golden brown and puffed. I like to bake a few at a time, since they are best eaten fresh. So I scoop them and stick the baking sheets in the freezer for a couple of hours. Once the rolls are frozen, I put them in a Ziploc bag and leave in my freezer to be used at my convenience. And trust me, oh how convenient it is to have something delicious like that in your freezer, ready to be baked and enjoyed!
ão-de-queijo: Pre-heat the oven to 375ºF. Arrange rolls in a baking tray 2 inches apart from each other. Bake for 25-30 min until golden brown and puffed!