The first time we had this was in February of last year, at Fogo de Chao in San Jose, it's a Brazilian Steak House. It was so good. I didn't know until recently that it is gluten-free and grain-free! I was very excited to make it and hoped that the recipe works!
I was lucky to have tapioca flour in the pantry and after 10 minutes prepping it, I was watching my little bread balls baking in the oven closely... I wondered if it was going to crack, pop..or burn?! I was hoping for the best. 20 minutes later, I was enjoying my hot Pao de Queijo! It was crispy on the outside, rubbery on the inside. And that's how it is supposed to be, I was glad it turned out great!
PAO DE QUEIJOIngredients:
1/2 cup olive oil
1/3 cup water
1/3 cup milk
1 teaspoon salt
2 cups tapioca flour
2 teaspoons garlic
2/3 freshly grated Parmesan cheese
2 beaten eggs
Directions:
- Preheat oven to 350 F.
- In a large saucepan, add olive oil, water, milk and salt, bring to boil and then remove from heat immediately.
- Stir in tapioca, mix well until well blended, around 10 minutes by hand, 5 minutes using a mixer.
- Form little bite sized balls with well-oiled hands. Place on ungreased baking sheet.
- Bake until tops are lightly browned, 15 to 20 minutes.
Found a hero in this... Love it!!!
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