For those that don’t know, my husband is from São Paulo, Brasil (they spell it with an ‘S’ and we spell it with a ‘Z’) which means I’ve had the pleasure of eating some of the most delicious, authentic food courtesy of my mother-in-law. One of my all time favorites has always been Pão de Queijo or Brazilian Cheesy Bread.
Recently, I decided I simply could not do without any longer so I set out to alter the recipe just enough to make it compliant yet keep it authentic enough to taste just like the real deal. I’d say it was a success! 😉
It may surprise you to know, there wasn’t much altering that needed to be done! It’s naturally made with tapioca flour so the light flakiness is still there. The only visual difference would be that the absence of cheese makes the bread very white in color as opposed to yellowed from cheese.
Thanks to the tapioca flour, the inside maintains the texture of cheese but the flavor is attributed to the nutritional yeast. It’s a delicious combination that absolutely works!
Some things you need to know before making this recipe…
- This recipe calls for 1 egg (re-intro) or 1 gelatin egg. It tastes equally as good no matter which one is used. If you’re unsure or hesitant about egg, use gelatin. There’s an excellent how-to blog post here on how to make a gelatin egg. Again, it won’t make a difference in the recipe! I’ve made it both ways!
- The recipe does call for coconut milk but I CANNOT TASTE IT. I am not exaggerating this one bit. Either it bakes off in the oven or the salt, onion and garlic drown it out but it is completely undetectable.
- The bread cracking once they’re pulled out of the oven is normal.
- Sinking in the middle is normal. I read somewhere that it’s caused by under baking but I haven’t found that to be true.
- Try not to become addicted to these. My kids and I ate the entire first batch in a matter of minutes! ♥
- For best results, use the brand Aroy-D 100% Coconut Milk. The feedback I’m getting is that other brands might be too dense. Thicker milk will also cause it to not rise properly. You can order online (link below) or I picked up a large carton at my local Asian market for less than $4.
- Try to be as exact as possible with measurements.
- Authentic Brazilian Pão de Queijo is not like typical bread. It’s flaky on the outside and has a soft, melty inside. That is the texture you’ll get with this AIP version as well so don’t be surprised when it’s not bread.
- All Pão de Queijo, whether AIP or authentic, is best fresh out of the oven. The longer it sits, the more the puff aspect deflates. They will not taste nearly as good the next day.
- When made with a gelatin egg, the inside texture will be melty and stringy similar to when you pull apart actual melted cheese (it’ll just be a bit more firm and not stretch as far as melted cheese would). When made with a real egg, it will puff a bit more and still be melty but not as stringy. Either way is delicious!
- Melty, gooey and soft in the middle is normal – that’s Pão de Queijo! 🙂
Hope this helps!
AIP Brazilian Pão de Queijo (Cheesy Bread)
- 1 Egg (Re-intro) OR Gelatin Egg
- 1/3 C Coconut Oil
- 2/3 C Coconut Milk
- 1 1/2 C Tapioca Flour
- 1 Tbsp Nutritional Yeast Flakes (this is what adds the cheesy flavor)
- 1 Tsp Onion Powder
- 1 Tsp Garlic Powder
- 1 Tsp Pink Himalayan Salt
Preheat the oven to 400° and grease your muffin tin with coconut oil.
Combine all the ingredients into a blender and liquefy until well combined and smooth. Pause the blender to scrape down the tapioca from the sides then continue blending. Total blending time should be about two minutes. It doesn't take long.
Pour the batter into 8 of the compartments of the muffin tin.
Bake for 14 minutes or until the breads are puffy and raised but not browned. Remove from the oven and let cool for 2 minutes then remove them from the muffin tin. Enjoy while warm!
P.S. This post was featured as a Reader Favorite on Phoenix Helix!
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Coconut Milk – I HIGHLY recommend using this milk!
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