Cheese Bread
Pao de queijo: chewy, cheesy, naturally gluten-free and gone within ninety seconds of leaving the oven. The blender does all the work, which feels like cheating and definitely is not.
- Total time
- 19 min
- Serves
- 4
- Effort
- Easy
What you need
Written for 4 — nudge the counter and the numbers follow.
0 of 7 in the basket.
How you make it
Heat the oven to 200C fan and oil a 12-hole mini muffin tin generously.
Blitz the milk, oil, salt, tapioca starch and egg in a blender for 30 seconds until you have a smooth, thin, pourable batter.
Add both cheeses and pulse 3 or 4 times, just enough to combine without whipping the batter.
Pour the batter into the muffin holes, filling each about three-quarters full.
Bake for 15 minutes until puffed and golden at the edges but still pale on top, then eat within minutes while the insides are stretchy.
Read all that and thought “absolutely not”?
Completely fair. Cheese Bread is sitting in the Brazilian kitchen right now, it costs nothing, and it will never arrive.
Order it insteadMore from the Brazilian kitchen
Smoke, beans and a party that starts at the grill.