Learn how to make Fogo de Chao Bread – the mouthwatering Brazilian cheesy bread that’s yeast- and gluten-free
Fogo de Chao Bread is a Brazilian cheese bread with a deliciously chewy center and a wonderful flavor that’s impossible to forget!
Also known as Pão de Queijo, this ‘cheese puff’ bread contains no yeast or gluten. The fact that it doesn’t need to rise means that it’s very quick to make, in comparison to ‘regular’ bread. This recipe takes just 30 minutes from start to finish – and that includes preparation time!
Choosing your ingredients
One of the key ingredients in Fogo de Chao Bread is gluten-free tapioca flour. It’s the only flour that will give the fluffy results characteristic of this addictive bread, but it might take a little tracking down, depending on where you live. In most supermarkets you can find it in the baking aisle although – confusingly – it may be labeled as tapioca starch! You can also find it at many Asian markets.
This recipe also calls for cotija cheese, a hard cheese made with cow’s milk that originated in Mexico. Its salty, tangy taste works perfectly in these little cheesy rolls, but you can use any other hard cheese – like Parmesan or Pecorino – instead.
Another important ingredient in this recipe is olive oil. The old adage ‘you get what you pay for’ is very true, particularly when it comes to olive oil! So be sure to choose a good quality to variety to make your Fogo de Chao Bread.
How to store Fogo de Chao
If you’re able to resist eating your entire batch of rolls in one sitting, then you can store the leftovers in an airtight container at room temperature. If you’re in a particularly warm climate, you might prefer to pop them in the fridge.
You can also freeze this Brazilian cheese bread – just transfer the rolls to freezer-safe bags and freeze for up to 3 months. For the very best texture, we recommend reheating them in the oven rather than the microwave.
The secret is in the center!
One thing to bear in mind when you make these rolls is that the center is MEANT to be chewy and ever-so-slightly undercooked. It’s what makes them so delicious! Be sure not to overcook your Fogo de Chao Bread, which may leave it a little dry.
Serving ideas
Fogo de Chao Bread rolls are great served for breakfast, or with extra slices of cheese as an afternoon snack. Or why not serve them as a unique side dish with your main meal ?
And if you need to avoid dairy, be sure to try our Dairy Free Brazilian Cheese Breads Recipe
Also, be sure to try Pan de Bono – Colombian cheese bread!
Fogo de Chao Bread Rolls
Ingredients
- 2 cups Tapioca Flour
- 1 cup Whole Milk
- 1/2 cup Unsalted Butter
- 1 teaspoon Salt
- 1 1/4 cups Cotija Cheese shredded
- 2 Eggs at room temperature
- 2 teaspoons Granulated Sugar
- 1 tablespoon Olive Oil
Instructions
- Preheat oven to 350 degrees and grease a mini muffin tin.
- Pour the milk into a medium saucepan and add the butter and salt. Heat gently until the mixture comes to a low boil.
- Immediately transfer the mixture to a mixing bowl, then – using an electric hand mixer or stand mixer – gradually add the tapioca flour. Take care over this step, as the hot mixture may spit out at you.
- Next, add the cheese, eggs, sugar and oil. You should be left with a wet, sticky dough.
- Spoon the mixture into the muffin tins, filling each tin only about 2/3 of the way, then bake for 20 minutes.
- When cooked, the rolls should be puffed up and golden. Serve warm.