Any local market that caters to the upscale, potentially gluten-free crowd will probably have tapioca flour in stock. Once you’ve got that in hand, you’re ready for Kitanda owner Joao Boff’s DIY version of his pão de queijo recipe.
Kitanda Pão de Queijo
2/3 cup whole milk
3 cups tapioca flour (also called tapioca starch)
3 large eggs
6 oz. canola oil or olive oil
1 tsp. salt
1/2 cup crumbled Cotija cheese
1 cup grated Parmesan cheese
1 cup grated Monterey Jack cheese
Preheat oven to 400 degrees. Grease a mini-muffin tin. Put all the ingredients in a blender and pulse until smooth, using a spatula to scrape down the sides so everything is blended well.
Fill wells of the mini-muffin tin to the top with batter.
Bake for approximately 20 minutes or until lightly browned. Let cool slightly, but enjoy while still warm!