Sourdough Pão de Queijo Brazilian Cheese Bread Recipe

A modern twist on a Brazilian classic, these gluten-free cheese puffs feature the complex flavors of sourdough starter combined with traditional tapioca flour and aged cheese. The result is an irresistibly chewy center with a perfectly crispy exterior.

⏲️ Prep Time: 30 minutes
👨‍🍳 Cook Time: 25 minutes
🕒 Total Time: 55 minutes
🍽️ Servings: 24 cheese puffs

Ingredients

For the Base:

• 2 cups (250g) tapioca flour/starch
• 1 cup (100g) active sourdough starter (100% hydration)
• 1 cup (240ml) whole milk
• ½ cup (120ml) vegetable oil
• Two large eggs, room temperature
• 1½ cups (150g) aged cheese (combination parmesan and aged Brazilian cheese like queijo media cura)*
• 1½ teaspoons salt
• ¼ teaspoon baking powder

*See substitutions for cheese alternatives

Instructions

1. Prepare the Liquid Base:

   • In a medium saucepan, combine milk and oil
   • Heat until just beginning to boil, stirring occasionally
   • Remove from heat immediately

2. Mix Dry Ingredients:

   • In a large bowl, combine tapioca flour and salt
   • Create a well in the center

3. Combine Mixtures:

   • Pour hot liquid mixture over tapioca flour
   • Mix vigorously with a wooden spoon until well combined
   • Let cool for 10-15 minutes until warm but not hot

4. Add Remaining Ingredients:

   • Mix in sourdough starter
   • Beat in eggs one at a time until fully incorporated
   • Fold in grated cheese and baking powder
   • Mix until dough is smooth and slightly sticky

5. Shape and Bake:

   • Preheat oven to 375°F (190°C)
   • Line two baking sheets with parchment paper
   • Using wet hands, roll dough into golf ball-sized portions
   • Place 2 inches apart on prepared sheets
   • Bake for 23-25 minutes until golden brown and puffed

Storage Tips

• Room Temperature: Best consumed fresh, can be stored in an airtight container for 1-2 days
• Refrigerator: Store up to 1 week in an airtight container
• Freezer: Freeze unbaked balls for up to 3 months; bake directly from frozen, adding 5 minutes to bake time
• Reheating: Warm in a 350°F (175°C) oven for 5-7 minutes

Nutrition Facts (per puff)

• Calories: 120
• Protein: 3g
• Carbohydrates: 15g
• Fat: 6g
• Fiber: 0g
• Sodium: 180mg

Recipe Variations

1. Herbs & Spices: Adone 1 tablespoon fresh herbs (rosemary, thyme, or chives)
2. Spicy Version: Include ½ teaspoon crushed red pepper flakes
3. Different Cheese Blend: Try with aged cheddar and pecorino
4. Garlic Lover’s: Adfour 4 cloves of roasted garlic to the dough

Process Tips

• Ensure the milk mixture is hot but not boiling when added to the flour
• Let mixture cool sufficiently before adding eggs to prevent scrambling
• Use wet hands when shaping to prevent sticking
• Don’t skip the resting time after mixing hot liquid with flour

Common Substitutions

• Cheese: Replace Brazilian cheese with a mixture of sharp cheddar anParmesanan
• Milk: Use lactose-free milk or unsweetened plant-based milk
• Oil: Substitute with olive oil or melted butter
• Sourdough Starter: If unavailable, use ½ cup plain yogurt mixed with ½ cup water

Pairing Suggestions

• Brazilian coffee or espresso
• Passion fruit juice
• Chimichurri sauce for dipping
• Fresh fruit preserves
• Brazilian feijoada
• Açaí smoothie bowl

FAQ

Q: Why didn’t my pão de queijo puff up?
A: The most common reason is old tapioca flour or not having the liquid hot enough when mixing with flour. Temperature is crucial for proper gelatinization.

Q: Can I make the dough ahead of time?
A: Yes! You can refrigerate the dough for up to 24 hours or freeze the shaped balls for up to 3 months.

Q: Why is my dough too sticky to roll?
A: The dough should be slightly sticky. Use wet hands to roll; if highly sticky, add a bit of tapioca flour, 1 tablespoon at a time.

Fun Food Fact

The sourdough twist in this recipe connects to an interesting historical fact: Portuguese settlers brought sourdough bread-making techniques to Brazil during Brazil’s colonial period. While traditional pão de queijo doesn’t use sourdough, this fusion represents a full-circle moment in Brazilian culinary history, combining European fermentation techniques with indigenous tapioca flour!