The texture of pao de queijo is chewy. Chewy, cheesy and delicious.
This is due in part to the cheese used in the very thin batter, but it is also helped along by the tapioca flour (same thing as tapioca starch). I’m afraid there aren’t any substitutions for this ingredient but the good news is that because tapioca flour is used widely in gluten-free cooking and baking, I’ve seen it in most grocery stores these days (we’ve come so far!).
If you’ve never had pao de queijo, methinks now is the time!
Get yourself some tapioca flour, a bit of Parmesan cheese (see the note in the recipe for other cheese options) and a mini muffin tin and you will be set.
I promise you’ll want to make these over and over again. Just remember the Official Pao De Queijo Rules:
1) they must be eaten warm. must.
2) don’t let them get too brown on the bottom – they’ll lose their chewiness.
3) you might as well just bite the bullet and double the batch.
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