Chewy, cheesy Brazilian bread rolls from Minas Gerais made with tapioca starch instead of wheat flour, giving them a naturally gluten-free, stretchy crumb and a golden, cracked crust.
Heat the milk and oil
Bring the milk, oil and salt to a simmer in a small saucepan.
3 minScald the tapioca starch
Pour the hot milk mixture over the tapioca starch in a large bowl and stir until it forms a lumpy, sticky paste.
Cool the dough
Let the paste cool until just warm to the touch, about ten minutes.
10 minKnead in eggs and cheese
Knead in the eggs one at a time, then work in the grated cheese until the dough is smooth, stretchy and slightly sticky.
Shape the rolls
Roll the dough into golf-ball-sized balls with wet or oiled hands and space them on a lined baking tray.
Bake until puffed and golden
Bake in an oven preheated to 200°C for about twenty minutes, until puffed, golden and crackled on top.
Serve warm
Serve the pão de queijo warm, straight from the oven, for the best chewy texture.
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