Ahhh the sweet sweet smell of fresh pao de quiejo, nothing quite like it. This brazilian cheese bread delight is gluten free and best eaten fresh out of the oven.
Ingredients:
- 2 1/2 cups tapioca
- 2/3 cup whole milk
- 1/2 cup water
- 3 tablespoons vegetable oil
- 1 teaspoon kosher salt
- 1 large egg
- 1/2 cup grated parmesan
- 1 cup shredded mozzarella
Preheat oven to 425 F. Combine milk, water, oil and salt and whisk until the mixture reaches a boil. Remove from heat and add to tapioca flour in bowl. Mix on slow and gradually increase the speed. Add egg and mix on high. Slowly add cheese, handfuls at a time. Once completely mixed, line a baking pan with baking paper. The mixture will be sticky so make sure to wet your hands a little bit when forming the balls. Bake for 18- 20 minutes, until golden brown. SO GOOD!!!
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