So, my obsession started February 2016 in Rio de Janeiro. When travelling in Brazil for 2 weeks I carried out some extensive gluten free option research which led me to tasting and falling in love with these. Pao de queijo’s are a Brazilian cheesy dough ball, they’re crisp on the outside and amazingly cheesy and soft on the inside. They’re found in street stalls, kiosks and supermarkets all over Brazil so it’s far too easy to pick up one, or two, or three when going for a stroll.
I then hunted them out around South America, learning the names for them in each country I went to – chipa in Argentina and cunape in Bolivia. It even helped with my Spanish as I got very good at the phrase “donde peudo comprar cunapes” – where can I buy cunapes!
As my friend and I ordered 8 each from the airport Starbucks on our way home, I vowed to learn how to make these. Now I’m instantly transported straight back to 18 hour bus rides, beach trips and city tours with endless pao de queijo snacks.
So here we are, I have my recipe and its too good not to share. Gluten free or not, you have to give these a go. They’re made from naturally gluten free tapioca flour, it’s extracted from the root of the cassava plant found in northern Brazil. Now, it’s not the easiest of flours to get your hands on. The recipe is best done with sour cassava flour but I couldn’t find this anywhere. Normal tapioca flour works just as well but has a slightly less bitter taste. Most health food shops have it on their shelves.
– Ingredients –
1/2 pint semi-skimmed milk
150ml vegetable oil
280g tapioca flour
1tspn salt
2 eggs
Pepper to taste
– Instructions –
Preheat the oven to 230º celsius, grease a baking tray and set aside.
Place the oil, milk and salt in a large pan and boil over a medium heat, stirring occasionally. This took me about 5-8 minutes. Take off the heat as soon as you see large bubbles appearing in the milk.
Add all of your tapioca flour to the milk and oil and stir in until there is no dry flour left. You will have a very gelatinous, lumpy mixture. Transfer the dough into a separate bowl to start cooling.
If you are a lucky enough person with a standing paddle mixer then great, add the dough to that and use a medium speed for the next few steps. If not, do not worry it can be done by hand – it’s hard work, but don’t get dispirited you do get there! I just chose not to do arms in the gym for this week after the dough ball work out.
Beat the dough with a wooden spoon until it becomes smooth and is cool enough to touch for a couple of seconds.
Whisk each egg and add separately, waiting until the 1st one has been completely combined. Again, work hard! Really beat the eggs in and you will see the dough change and become smoother. Repeat with the second egg.
Do the same again and add in your parmesan cheese and pepper. You will finish with a sticky, stretchy dough that can look a little lumpy – not to worry.
Time to make your balls. Pull out small 1-2″ sized balls and roll into shape in your hands. I made about 14 from this recipe mixture.
Place on your baking tray, pop in the oven and immediately turn the heat down to 170º celsius.
Leave to bake for 20-25 minutes, they should rise and become golden brown.
You’re done, theres a lot of instructions but you’ll be surprised how easy it actually is to make!
They’re definitely best served hot, but equally are great the next day as rolls for your sandwiches. Dip in a spicy, tomato sauce like they do in Brazil, eat with a hot cup of coffee like in Bolivia or cover in butter like we did at the Airport!
Promise me you’ll try them, then book some flights to Rio – it’s truly an amazing City. I will be going back.
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Forever, The Awkward Dinner Guest
xx
Everything apart from the pittas, cous cous and tabbouleh is GF. If you’re coeliac or sensitive ask for the box to be made specifically gluten free, they then pick all the salads and ingredients straight out of the boxes at the back to avoid any cross contamination from the front counter.
