Protein-Rich Brazilian Tapioca Puffs (light pão de queijo-style)
Gluten-free, protein-forward tapioca puffs made with cottage cheese and whipped egg whites for airy, portion-smart bites.
Best for High-protein, gluten-free snack or brunch
These are a lighter, higher-protein riff on pão de queijo using tapioca starch, cottage cheese and whipped egg whites for lift. The technique—scalding hot milk and oil into the starch, then folding in whipped whites—creates crisp outsides and tender, airy interiors without gluten. Make a batch for snack boxes or brunch; they freeze and re-crisp well.
Ingredients
- 200 g tapioca starch , sifted if lumpy
- 120 ml whole milk , hot but not boiling
- 60 ml olive oil , or melted unsalted butter
- 200 g Cottage cheese , blended smooth if curds are large
- 3 large eggs , large, separated
- 40 g grated Parmesan or Pecorino , finely grated
- 6 g fine sea salt
- 4 g Baking powder , about 1 teaspoon, helps extra lift
- 1 g black pepper , about 1/4 teaspoon (optional – can be omitted)
- 10 g fresh chives , optional, for garnish/flavor (optional – can be omitted)
Instructions
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1
Preheat the oven to 200°C. Line two baking sheets with parchment and place a cooling rack on one; set aside.
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2
In a small saucepan bring the milk and olive oil just to a simmer (bubbles forming at the edge) and immediately remove from heat — you want it hot so it scalds the starch.
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3
Place the tapioca starch and baking powder in a medium heatproof bowl. Pour the hot milk–oil mixture over the starch and stir with a sturdy spoon until a sticky, uniform dough forms; let cool 5 minutes so the mixture isn’t piping hot when you add eggs.
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4
Blend the cottage cheese (use an immersion blender or food processor) until mostly smooth, then stir it into the cooled tapioca mixture. Add the egg yolks, grated Parmesan, salt and pepper and mix until fully incorporated; the dough will be thick and glossy.
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5
In a clean bowl, whisk the egg whites to soft peaks (they should hold a peak that slightly droops). Fold one-third of the whites into the dough to lighten it, then gently fold in the remaining whites until no streaks remain; do not overmix — you want to keep as much air as possible.
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6
Using two spoons or a small 1-tablespoon scoop, portion mounds of dough about 28–30 g each (roughly walnut-size) onto the prepared sheet, spacing 3–4 cm apart. Sprinkle a few chives or a little extra Parmesan on top if using.
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7
Bake on the middle rack for 18–22 minutes, rotating sheets halfway if needed, until the puffs are well risen, tops are lightly golden and the bottoms sound slightly hollow when tapped. Avoid opening the oven in the first 12 minutes to let them set.
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8
Transfer to a rack to cool for 5 minutes before serving. Serve warm (interiors are tender and slightly chewy) or cool and store in an airtight container for up to 2 days; reheat at 180°C for 6–8 minutes to re-crisp.