Making Pão de Queijo from scratch – The original recipe with polvilho azedo

Pão de Queijo – Brazilian cheese bread – is as ubiquitous in Brazil as the baguette is in France. Crispy on the outside, soft and cheesy on the inside, naturally gluten-free, and ready in under 30 minutes. Once you've baked them yourself, you won't want to go without them.

The secret lies in using the right starch: Polvilho Azedo – Sour cassava starch is the traditional ingredient that gives Pão de Queijo its characteristic texture and slightly tangy flavor. If you bake them often, it's best to grab the Polvilho Azedo 3-pack right away.

Ingredients for approx. 20 pieces

• 500 g Polvilho Azedo (sour cassava starch)
• 200 ml milk
• 100 ml water
• 100 ml neutral oil (e.g., sunflower oil)
• 1 tsp salt
• 2 eggs (size M)
• 200 g grated cheese (Parmesan, Gouda, or Minas cheese – depending on taste)

Preparation

1. Preheat the oven to 200°C (392°F) top/bottom heat.
2. Heat the liquid: Bring the milk, water, oil, and salt to a boil in a pot.
3. Scald the starch: Immediately pour the hot liquid over the Polvilho Azedo and knead into a uniform dough using a spoon or your hands (once it has cooled down).
4. Incorporate eggs and cheese: Knead in the eggs one by one, then add the grated cheese. The dough should be soft, slightly sticky, and shapeable.
5. Shape: With lightly oiled hands, form small balls (about the size of a walnut) and place them on a baking sheet lined with parchment paper.
6. Bake: Bake for 20–25 minutes until the rolls are golden brown and have risen. Serve warm immediately.

Tips & Variations

• Choice of cheese: Parmesan provides a bold note; Gouda makes them milder. For an authentic taste, use Brazilian Minas cheese.
• Freeze the dough: The shaped balls can be frozen raw and baked directly from the freezer – simply add 5 minutes to the baking time.
• No time to make them from scratch? It’s even faster with our Pão de Queijo baking mixes from Yoki or daTerrinha – just add egg and oil, and you’re done.

Why Polvilho Azedo?

Why Polvilho Azedo?

Polvilho Azedo is fermented cassava starch – the crucial difference compared to sweet Polvilho Doce. The slight acidity ensures that the rolls rise beautifully in the oven and remain airy and elastic on the inside. Naturally gluten-free, lactose-free (if made without cheese), and without artificial additives. Read more about this in our guide Polvilho Azedo vs. Polvilho Doce.

Note: The cover image was generated with the help of artificial intelligence.