Brazilian Cheese Bread (Pao De Queijo)

I first experienced these cheesy rolls at a place Mr. Incredible lovingly refers to as "Man Heaven", a restaurant called Chama Gaucha a Brazilian Steakhouse. Unlike a regular steakhouse, various cuts of meat are served in succession to each guest, individually, right at the table. The waiters walk around with their sword-like skewers and knives, and cut the meats off the skewers onto the guests' plates. It's the perfect place to OD on beef. All the meats were succulent and delicious, but it was these crispy, chewy, cheese rolls that stayed on my mind long after dinner was done.

What makes this bread unique is that it uses tapioca flour which is a grain free flour derived from the cassava root. It's what gives it that chewy satisfying texture. Tapioca flour, or manioc starch, can be found at most Asian markets. (If you're in the San Antonio area, you can find it at the Tabares Philippine Market. Hi Mom and Dad!). The type of cheese used in the traditional recipe is a mild farmer's cheese, but you can use a combination of cheeses. A mozzarella, feta and Parmesan cheese blend is delicious in this recipe.

Pao De Queijo (Brazilian Cheese Bread) adapted from this recipe.

2 cups tapioca flour or manioc starch

1 cup milk

1/4 cup olive oil

1 ts. salt

3/4 cup mozzarella cheese

3/4 cup feta cheese

1/4 cup parmesean cheese

2 eggs

Directions:

Preheat oven to 400 degrees. Mix flour and salt in a mixing bowl. In a saucepan heat milk and oil until boiling. Add hot liquid to the tapioca flour and mix on medium speed. Add cheeses and the eggs. Mix until thoroughly combined. Dough should be sticky. 

Drop by rounded tablespoons onto a parchment paper lined baking sheet.

Bake until golden brown. Best when eaten hot.