Brazilian Steakhouse Pão de Queijo

Today we’re making those warm little cheese puffs that taunted you from the basket on the center of your table the last time you dined in a Brazilian steakhouse. You know, those cheese puffs you said you weren’t going to eat because you were hungry for steak… and then you ate the entire basket of cheese puffs anyway because they were absurdly addictive and outrageously delicious? You’ve never done this? Oh. That must have been, er, another friend of mine. 😉

Credit for inspiring today’s dish goes to Olivia’s Cuisine. I hope you enjoy these as much as I do!

Tapioca flour is gluten free

Ingredients (Makes 20 small cheese puffs)

2 cups tapioca flour

3/4 cup milk

3 tablespoons olive oil

1 egg

1 teaspoon salt

1/2 cup finely shredded sharp cheddar cheese

1/2 cup finely shredded fontina or asiago cheese

1/4 cup finely shredded parmesan cheese

Directions

Step 1) Add tapioca flour to a large bowl and set aside.

Step 2) Bring milk, olive oil, and salt just barely to a boil in a small pot. Remove from heat and pour over tapioca flour.

Step 3) Use an electric mixer to blend tapioca flour and milk mixture together into a smooth dough.

Step 4) Add egg and continue blending until dough is uniform.

Step 5) Add cheeses, one at a time, and blend until dough is uniform.

Step 6) Drop dough by rounded teaspoonfuls onto baking sheets lined with parchment paper. Bake in a preheated 400 degree oven for 15 minutes or until the Pão de Queijo are a speckled, golden brown color.

Serve while warm!

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