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Dairy
Easy
30 Minutes
Diets 
You don’t have to be Brazilian to enjoy these savory gluten-free cheese buns. Super easy, and a nice change from gluey matzo bagels.
Want more genius ideas for Passover? Check out Passover Prep HQ for recipes and tips on shopping, cleaning, and more.
4 cups Gefen Tapioca Starch
4 cups shredded cheese (I use a mix of shredded mozzarella, cheddar, aged cheddar and parmesan)
1/2 cup butter
1 cup milk
2 eggs
2 cloves garlic
3 tablespoons chopped herbs (I used parsley and chives)
2 teaspoons salt or to taste
Warm milk, butter, and garlic till fragrant but not boiled.
Add tapioca starch and mix until moistened.
Add grated cheese, eggs, herbs and salt.
Mix until dough firms. You may need a mixer.
Form balls and freeze in a single layer on a cookie sheet. Transfer into a ziplock once frozen solid. when ready to bake preheat the oven to 350 degrees Fahrenheit. and prepare a cookie sheet lined with Gefen Parchment Paper. Bake frozen so they don’t spread.
Bake for 15 mins then rotate pan and bake 15 more minutes until golden.
Serve warm alone or with whipped butter or cream cheese.
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Loved having these for a chol hamoeid Pesach meal. They taste just like I remember them when my Brazilian sister-in-law first introduced me to pão de queijo. Like little cheesy pockets of heaven. I will say I didn’t have any regular milk on hand so used my homemade almond milk as a substitute, and I found the dough a little too dry, so I added about another half cup of it to get it the right consistency. Came out great! Would highly recommend.
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