This cheese bread is the best part about Brazilian churrascaria restaurants (like Tucanos, Rodizio, Fogo de Chao, etc.) Okay, that is a lie. This cheese bread ties with the sirloin, the prime rib, the grilled pineapple, the bacon-wrapped chicken, the lamb… (doesn’t this sound heavenly? If you have never been to one of these Brazilian meat-fests, all I have to say is…what is wrong with you?)
It really is saying something that these tiny little appetizers give the prime rib a run for its money. They are so good, and the perfect size (perfect for eating like 10 of them, I mean). They are chewy and cheesy and (I’ve recently discovered) super easy to make. All you do is throw everything in the blender and then bake. No rising. You don’t even have to deal with dry ingredients vs. wet ingredients. It can’t really get easier than that.
Today I’m listening to Fico Assim Sem Voce by the Brazilian artist Adriana Calcanhotto. And yes, listening to this song while eating this bread makes it taste even better.
Brazilian Cheese Bread (Pão de Queijo)
Source: Simply Recipes
1 egg, room temperature
1/3 cup olive oil
2/3 cup milk
Scant 1 1/2 cups (170 grams) tapioca flour*
1/2 cup (packed, about 66 grams) queso fresco
1 teaspoon of salt (or more to taste)
Preheat oven to 400°F. Grease a mini-muffin tin. Put all of the ingredients into a blender and pulse until smooth, scraping sides when necessary. At this point you can store the batter in the refrigerator for up to a week.
Bake in the oven for 15-20 minutes, until puffy and just lightly browned. Remove from oven and let cool on a rack for a few minutes.
This makes enough batter for 16 mini muffin sized cheese breads. These are best eaten the same day you make them, so only make what you need and then refrigerate the rest of the batter.
*You should be able to find tapioca flour at stores that have a decent gluten-free section. If not, you can buy it pretty cheap on Amazon.