*Post sponsored by Real California Milk, but recipe and opinions are my own.
Rio de Janeiro, Brazil. Home of the acai (Brazilian berry), churrascaria (bbq), and caipirinha (adult
beverage). The one snack I always look forward to eating when I visit one of my favorite vacation spots is
pao de queijo aka cheese bread. Although I typically try to eat low carb, I like that these buns are gluten-
free and contain high-quality protein from the asiago and romano cheeses.
For more information on the essential nutrients that cheese provides (and your body needs), like high-
quality protein, calcium and B12, check out this LINK.
Here’s my recipe that I make when I’m missing my days eating in Rio.
- 3 cups tapioca starch or tapioca flour
- 1/8 cup vegetable oil
- 1/8 cup Real California Milk
- 3/4 cup Real California Milk Asiago cheese
- 3/4 cup Real California Milk Dry Jack cheese
- 1 egg
- 3/4 tbsp salt
- Simmer vegetable oil and milk in a pan on low heat until warm
- In a separate bowl, mix the tapioca flour, egg, and salt.
- Gently pour the warm vegetable oil and milk mixture into the bowl while slowly mixing all the ingredients together
- Add in the cheeses and continue to mix evenly
- With the dough mixture, roll 2-3 inch balls with your hands.
- Place on to a non-stick baking sheet or parchment paper
- Bake for 8-10 min at 325F until they are a golden color
- Let cool for 10 min and enjoy