Pao de queijo (Brazilian cheese bread) Submitted by: Michael Hufana, Administrative Assistant Agency Administration - Of ce of Public Affairs & Community Relations
I was inspired to make this bread because at one point I was eating completely gluten-free. I stumbled across different variations of this gluten-free recipe online and decided to give one of them a try. After a making a few batches I found the right amount of ingredients that I feel makes this delicious. My fiancée and our parents enjoy my pao de quiejo too, so now I always have this saved in my freezer, ready to bake at any time! PRO TIP: 24 ounces tapioca starch is enough to make the pao de queijo soft and gooey. It will be crunchy on the outside and soft/cheesy on the inside. However, if you like your pao de queijo a little harder with more bread-like consistency, consider adding 32 to 40 ounces of tapioca starch.
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