A few years ago, we published a recipe for pao de queijo, a cheesy, pillowy Brazilian bread. It was an instant hit—even for a couple of members in the team who remade the recipe at home. This time, we’re upgrading the simple recipe into a bacon pao de queijo to give it a little more heart as a breakfast bread.
Just like the original recipe, this bacon pao de queijo’s key ingredient is tapioca flour. People keep asking us for alternatives for it. But sorry guys, it won’t be the same without it. (Though some sources say you can use cassava flour.) You can find tapioca flour in most large supermarkets anyway. There are even flour sellers online! You just have to look a little harder. Trust us, it was worth it with the plain recipe; so it’s even more so here.