Red Meat Allergy Friendly Pão de Queijo with Rosemary
Total time40 min
Prep time15 min
Cook time25 min
4.7(25)
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Learn more →Ingredients
12 servings
- ½ cup whole milk
- ½ cup water
- ¼ cup (4 tbsp) unsalted butter, cut into pieces
- 1 tsp fine sea salt
- 2 cups tapioca starch
- 2 large eggs, room temperature
- 1 ½ cups finely grated parmesan cheese
- ½ cup shredded low-moisture mozzarella cheese
- 1 tbsp fresh rosemary, finely chopped
For serving
- flaky sea salt, for sprinkling (optional)
Instructions
- 1
Preheat the oven to 400°F (205°C). Grease a 24-cup mini muffin tin or line a baking sheet with parchment paper.
- 2
Combine the milk, water, butter, and salt in a large saucepan over medium heat, stirring occasionally, until the butter is fully melted and the mixture just comes to a boil.
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