Pão de Queijo Recipe

Pão de queijo is one of Brazil’s foods that has gained worldwide popularity. In Portuguese, pão means bread and queijo means cheese. In short, pão de queijo means cheese bread. Pão de queijo also has an interesting history.

While cassava root had been used for centuries by the indigenous Guaraní people of the region to make bread, it gained a completely different importance when the Portuguese arrived in Brazil in the 1500s and colonies were established, especially in the Minas region, along with the arrival of enslaved Africans. Since the soil of the region was not suitable for growing wheat, cassava became the main source of carbohydrates for everyone.

Because cassava naturally contains toxins, the root had to be peeled, grated, soaked in water, and then dried in order to become edible. At the end of this long process, what remained was a very fine starch. You can think of it like the starch that settles at the bottom when you soak potatoes in water. This tapioca starch was collected by enslaved people, shaped into small dough balls, baked in the oven, and consumed as bread.

As time passed and the 19th century arrived, slavery was abolished, cattle farming became widespread, and access to dairy products increased in the region. This change led to the step that transformed those simple starch balls into their present form. Milk, eggs, and Minas’ distinctive salty cheese began to be added to the dough. The resulting new recipe was quickly embraced both locally and across the country, becoming one of the staples of Brazilian cuisine. With its lightly crisp exterior and moist, elastic interior when it comes out of the oven, it eventually gained international fame for its unique texture.

In terms of preparation, pão de queijo somewhat resembles choux pastry. In choux pastry, flour is cooked with water and fat, then eggs are added and beaten in. In pão de queijo, although the dough itself is not cooked beforehand, the liquid ingredients are boiled and added to the starch while still hot, partially cooking it. Then, just like in choux pastry, the eggs are added and kneaded in.

In American sources, the recipe is often prepared in a blender to a pourable consistency and baked in muffin tins. By researching recipes shared by Brazilians, I tried to create a version that is as close to the original as possible. If you have seen it made before with a liquid batter, it’s good to know that the difference comes from this approach.

Can Cornstarch or Wheat Starch Be Used Instead of Tapioca Starch?

The short answer is no. Tapioca starch gives the dough a unique elasticity. I discussed this elasticity provided by tapioca starch in detail in a gluten-free lavash recipe I shared before, if you’re curious. Other types of starch do not provide this texture, so the result you would get with them would be quite far from pão de queijo. You can purchase tapioca starch from online shopping sites.

Pão de queijo is at its most delicious and has its best texture when freshly baked. It can sit for a while, but it will never be quite like fresh. For maximum enjoyment, I recommend making only as much as you plan to eat and enjoying it right away.

Enjoy your meal…

Enjoy…