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Light, airy, and irresistibly cheesy—this authentic Brazilian Cheese Bread (Pão de Queijo) comes together fast with simple ingredients. It’s naturally gluten-free, freezer-friendly, and packed with flavor.
Table of contents
A Taste of Brazil at Home
When my husband went to Brazil back in the 90’s he fell in love with these little Brazilian cheese bread bites. He ate them every chance he could! After we were married, he tried to describe them to me but I had no idea what he was talking about. Years later we found them at a restaurant called Tucanos Brazilian Grill in Utah, and I was finally able to see (or taste) what all the fuss was about. They definitely lived up to his hype!
The smell alone was heavenly, but biting into that warm, cheesy goodness? Game over. I had to stop myself from devouring the entire basket right there. Now I make them at home along with Brazilian Rice and Beans and Brazilian Limeade, and they’re always a hit with friends and family.
I’m so excited for you to try them!
🩷 Erica
What is Pão de Queijo?
Pronounced “pow duh kay-ju”, this classic Brazilian roll translates to “cheese bread” in Portuguese. But unlike traditional bread, Pão de Queijo is made with tapioca flour instead of wheat flour, which gives it that unique chewy texture. No yeast required!
Pão de Queijo is a staple in Brazilian cuisine, often served at breakfast or as an afternoon snack. You’ll also find it at churrascarias (aka Brazilian steakhouses). The best part? You can easily make it at home with simple ingredients.
Key Ingredients
Tapioca Flour (or Tapioca Starch): The star of the show! Be sure to use tapioca flour specifically—other flours won’t give you the right texture. Two main types of tapioca flour are used in Pão de Queijo. Both types are gluten-free and contribute to the unique characteristics of Brazilian cheese bread.
- Sour tapioca flour (polvilho azedo) adds a tangy flavor and extra chewiness.
- Sweet tapioca flour (polvilho doce) offers a more neutral taste.
Cheese: Queijo Minas is traditional, but it’s hard to find in the States. The best substitute is a mix of sharp cheddar and Parmesan cheese (or Parmigiano Reggiano). This will give you the perfect blend of smooth and bold flavors. Grate it finely so it incorporates evenly.
How to Make Brazilian Cheese Bread
Traditional Method (My Favorite!)
- In a saucepan, warm the milk, oil, and salt until it begins to simmer. Remove from heat.
- Gradually stir in tapioca flour until the dough becomes grainy and gelatinous.
- Transfer to a stand mixer with a paddle attachment. Beat on medium speed until smooth and cooled slightly.
- Whisk the eggs separately. With the mixer running, add the eggs in two batches, letting each fully incorporate. Then mix in the cheese until the dough is sticky and stretchy.
- Use a cookie scoop or spoon to form 1-2 inch balls.
- Place on a parchment-lined baking sheet and bake for 25-28 minutes until puffed and golden.
Quick Blender Method (For When You’re in a Hurry)
This is the best way to make Brazilian cheese bread if you are in a hurry or simply want to make things easier on yourself. Here’s what you do:
- Preheat oven to 400°F. Add all ingredients except cheese to a blender. Blend until smooth (about 20 seconds), scraping down the sides as needed. Pulse in the cheese 3-4 times until evenly incorporated.
- Pour the batter into a greased mini muffin tin. You may need to use a spoon to help get the batter in without making a mess.
- Bake for 15-20 minutes. Don’t over-bake! The texture on the outside is more dry and “bread” like and the inside is more soft and chewy.
Pro Tips
- Use high-quality tapioca flour: Not all brands are the same—Bob’s Red Mill is a reliable option for consistent texture and puff. Make sure you’re using tapioca flour (also called tapioca starch), not cassava flour, which is slightly different in grind and baking behavior.
- Shred your own cheese – Pre-shredded cheese often contains anti-caking agents that can affect how well the cheese melts and incorporates into the dough. Hand-shredded Parmesan and cheddar melt better and give richer flavor.
- Customize Cheese Blends: Experiment with different cheeses for unique flavors. Gouda
- The dough will be sticky—embrace it: It’s supposed to be a little stretchy and wet, somewhere between a thick cake batter and cookie dough. Using a cookie scoop (dipped in water or sprayed with nonstick spray) will make portioning much easier.
- Don’t Overbake – Bake just until golden to keep the center chewy.
Storing, Freezing, and Re-Heating
Brazilian cheese bread is best enjoyed warm from the oven, but it stores and freezes nicely too! Let leftovers cool completely, then store them in an airtight container at room temperature for up to 2 days. For longer storage, freeze the baked cheese breads in a single layer on a baking sheet, then transfer to a freezer-safe bag or container for up to 2 months.
To reheat, place them in a 350°F oven for 5–8 minutes or air fryer for 1-2 minutes until warmed through and slightly crisp. For a quick option, microwave 1–2 rolls for about 10-15 second, but keep in mind, they’ll be softer and won’t have that crispy outside. You can also freeze the unbaked batter in silicone molds and bake straight from frozen, just adding a few extra minutes to the cook time!
Frequently Asked Questions
Yes! That gooey center is part of the charm. Tapioca flour naturally creates a chewy texture even when fully cooked.
That’s totally normal! The dough should be soft, stretchy, and sticky—somewhere between cake batter and cookie dough. Use a cookie scoop sprayed with cooking spray or dipped in water to make portioning easier.
Flat cheese bread usually means the dough was too runny. Make sure it’s thick enough to form balls. Measuring ingredients carefully will help.
Have you tried this Instant Pot BBQ Chicken? I’d love to hear what you think! Drop a comment below and let me know how it turned out—or how you made it your own! ❤️
Brazilian Cheese Bread Recipe (Pao de Queijo)
Video
Ingredients
- 1 cup whole milk
- 1/2 cup vegetable oil
- 1 teaspoon salt
- 2 cups tapioca flour , (I use Bob's Red Mill in the gluten-free section of the grocery store)
- 2 eggs
- 3/4 cup Parmesan cheese, (freshly hand shredded)
- 3/4 cup sharp or medium cheddar cheese, (freshly hand shredded)
Instructions
- Preheat oven to 350 degrees.Combine the milk, oil, and salt in the saucepan, and whisking occasionally, bring it to a gentle boil over medium heat. Remove from heat as soon as you see big bubbles coming through the milk.
- Add all of the tapioca flour to the saucepan and stir until you see no more dry tapioca flour. The dough will be grainy and gelatinous at this point.
- Transfer the dough to the bowl of a standing mixer fitted with a paddle attachment. (Alternatively, you can do the next few steps by hand. Be prepared for a work-out.) Beat the dough for a few minutes at medium speed until it smooths out and has cooled enough that you can hold your finger against the dough for several seconds.
- Whisk the eggs together in a small bowl. With the mixer on medium, beat the eggs into the dough in two additions. Wait until the first addition has been fully incorporated into the dough before adding the second. Scrape down the sides of the bowl as needed.
- With the mixer on medium, beat in the cheese until fully incorporated. The resulting dough will be very sticky, stretchy, and soft with a consistency between cake batter and cookie dough.
- Using a cookie scoop, a tablespoon measure, or a dinner spoon, scoop rounded portions of the dough into mounds on the parchment-lined baking sheet.
- Space the mounds an inch or two apart. Dip your scoop in water or spray with cooking spray to prevent sticking.
- Transfer the sheet with the puffs to the oven and bake for 25-28 minutes, until the puffs have puffed, the outsides are dry, and they are JUST starting to color. Do not over bake! Cool briefly and eat.
Notes
- Preheat oven to 400°F.
- Add all ingredients except cheese to a blender. Blend until smooth (about 20 seconds), scraping down the sides as needed.
- Pulse in the cheese 3-4 times until evenly incorporated.
- Pour the batter into a greased mini muffin tin.
- Bake for 15-20 minutes.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
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More Bread Recipes to Try
In our family, no dinner is complete without some type of bread or roll. Here are a few of our tried-and-true favorites:
Dinner Rolls
Homemade Crescent Rolls
Pani Popo (Samoan Coconut Rolls)
Mom’s Homemade Rolls
Easy Monkey Bread
Irish Soda Bread
Rosemary Garlic Focaccia Bread
Glad I found this recipe. Used the blender method. Had no Parmesan cheese on hand, so used 3/4 cup Cheddar and 3/4 cup Romano. Had no mini-muffin pan, so used regular muffin pan. Ended up with 12 big, beautiful, and delicious popover-like cheesebreads. Thank you!
Ooh love the tips! Thank you for sharing!
Best recipe I’ve found. It’s delicious, crisp outside, soft inside and all-round incredible.
Yay thank you so much! So glad you liked this recipe 🙂 Thanks for the kind comment!
easy question: The recipe says to preheat to 400 degrees in 1 place and then 350 degrees somewhere else. Which one do I use?
thank you.
So the 400 degrees is found in the post above the recipe. This is for the variation to make the recipe in the blender. This bakes on a higher heat for less time. If you follow the recipe card it is 350 degrees for more time. It just depends on which variation you want to make. Hope this helps!
The 400 degrees is also listed in the post for the traditional method. It’s only the recipe card that says 350 degrees. I was confused by that too! Can you use either temp for either variation?
Sorry yes I will clarify — 400-degrees is for the “quick method” because it only bakes for 15 min, 350 degrees is for the traditional method and it cooks a bit longer. If you use the 400 degree temp for the “traditional” method, bake for 12 min and then keep an eye on it. Hope this makes sense!
Yes it does, thank you for the reply!
This is an amazing recipe! I tried to make Brazilian cheese bread for the first time and the balls turned out how I used to get them frozen from a store. The flavor, taste, and texture are exactly what I get from an expensive tiny bag at a store. But for these I used 4 different kinds of cheese and I multiplied this recipe for 6x times! My big family loves this bread and I am glad I made so much! Now I will freeze them and take out as much as I need and bake them and have them fresh every time! Thank you so much for this recipe! I have it now in my recipe book!
I’ve been making these for a long time and they are absolutely delicious! Want to add that they freeze and bake perfectly as though you just made the batter. Thanks again for sharing your recipe!
I actually did this recipe 3 times today, and once the authentic way in the past! I was so successful in the past. I have no idea what happened today, but all three times, when I stir in my tapioca starch, it became straight up liquid. I don’t know why I cannot achieve that grainy texture anymore. Wish I could show an actual picture…Anybody might know the reason?
I saw in your previous comment that you were doubling the recipe. Sometimes doubling a recipe doesn’t work because the quantities of ingredients won’t blend together right. I would suggest making one batch at a time. Hope this helps!
We had the same issue. Ultimately added about another 3/4 cup of tapioca flour to the batter. We also added about another 1/2 cu of shredded cheese.
Super recipe, nice and easy. I have just made batch for my family to enjoy on a long car trip beyond the arctic circle to go skiing.
It would be handy to have metric measures and Celsius temperatures for all recipes.
Thanks for the great insight, it’s something we will definitely look into for the future 🙂
Absolutely delicious and simple . I used a hand held electric mixer . It was a rather messy time transferring the spoons full of dough onto the baking paper ! My family are hooked on these tasty little balls. Thank you.
I tried to make these using the blender method, and the “dough” is quite runny. It certainly can’t be scooped onto a cookie sheet to freeze (which I was hoping to do). I followed the recipe as written. What went wrong?
If you use the blender method the dough will be a little more runny. That is why we suggest baking it in muffin tins. See instructions below:
Preheat oven to 400-degrees
Put all the ingredients except the cheese in a blender.
Blend until smooth (about 20 seconds) then scrape the sides of the blender.
Add cheese and pulse 3-4 times to incorporate.
Spray a mini muffin pan with cooking spray and fill each cup with the cheese mixture until almost full.
Place in the oven and bake 15-20 minutes or until the outside of the rolls are golden brown and puffed up. Do not over bake! The texture on the outside is more dry and “bread” like and the inside is more soft and chewy.
Ive tried several recipes for this and finally one that works! Easy to follow and consistent results.
I doubled this recipe and they were amazing! I froze them and baked them the next day, will definitely make them again. Thanks!
Yeast and gluten are not synonymous, they often go hand in hand, but yeast doesn’t have or make gluten, and gluten containing recipes often have no yeast.
Would be better if the measurements were done by weight instead of volume, I’m pretty sure the dough was way too thin as these ended up more like cookies instead of puffs.
Also, for first timers, tapioca starch has about the same consistency as corn starch so it can easily go everywhere when you’re dry pouring it, but it gets SUPER sticky once you start to mix, so using something like a whisk isn’t a great idea, unless you enjoy trying to get a giant glob of gooey out of the middle of your whisk.
I made these (using the traditional method) and they were so tasty! I did get concerned for a bit when it seemed like the dough was not coming together–the flour/milk mixture was separated from the oil and not combining in my stand mixer. I took some time to break the flour/milk up with my hands and then it started to incorporate! I started cooking these at 400 for 20-25 minutes, but they were underbaked inside, so dropped the temp down to 350 and cooked for another 10, and that worked well.
I made these this morning for breakfast and it was an absolute success. I took me 20min total and my kid helped. I was very exceptical with the blender method but it actually works! Saving this and doing it again and again and again…. 🤩
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Can I use egg whites instead of including the yolks?
We haven’t tried it that way so I can’t say how it would affect taste or texture.
this is such a lovely forgiving recipe. i always multiply it by 1¾-ish so it uses a full 400g bag of tapioca flour, and have substituted many different cheeses, and although some cheeses result in a flatter, more spread-out bread, it’s always lovely to eat
Is the temperature without fan? I did 350 fan and it got a lot of color after 16 mins, I had to take it out but it turned out underbaked 🙁
My oven doesn’t have a fan – maybe try putting some tin foil over the top?
Having tried the other blender-style recipes, I found this recipe one to be just like what I’ve had at the Brazilian Steakhouses! It is basically a pate Choux made with Tapioca Flour. It was easy to put together; a little messy to portion out even with keeping the scoop oiled, but, hey, the end results are well worth it! The flavor and texture are superior! I’m hosting a ladies luncheon next week and I’ll be making more for that. I know that none of them have ever had these and they will be a tasty treat to accompany our meal!
I cut the recipe in half because I only had 1 cup of tapioca flour left. Mixed the ingredients with a whisk in mixing bowl, stirred in Parmesan and cheddar, baked as directed. They came out perfect. They are so good.
Finally. This is the recipe I’ve been looking for. And hand grating the cheese makes a surprisingly big difference. Thank you for the recipe. Caution though— these things are addictive!
These did come out tasting really good. Similar to a few other commenters, my batter turned out so soft it didn’t really hold its shape. When I did a test batch, my mounds of batter turned into flat, cheesy cookies in the oven. Adding more starch was helpful, though I found I needed to add quite a bit more — I used probably almost double what the recipe calls for. I am at high altitude (in Colorado) so that could be why, and it seems like a lot of other people have made this recipe with success, so maybe it’s just an issue of where I live!
Hi there
I just made these and mine turned out crispy on the outside but really gummy on the inside and not hollow at all. What did I do wrong …please suggest?
Could be an elevation issue. Do you live at a high elevation?
Why are mine hollow in the middle?
They are supposed to be hollow in the middle!
Didn’t realize that using the blender method these would be liquid. So, not having a muffin tin I just poured the batter into an 8×8 baking pan. No rolls of course but a beautifully bubbly delicious bread. Well not really bread. More like gushy cheesey pastry. Who cares? It’s low fodmap and oh so yummy. Used Gruyère instead of cheddar!
Hi, I made a batch of rolls last week and they were perfect. An absolute hit with the family. Today I made them again and had an issue were the mixture split and the oil started to separate from the milk and tapioca flour. Any ideas as to were I went wrong?
Many Thanks
Wendy
I am not sure why that happened, but I have seen some recipes that suggest adding another egg to the batter as a cure for breaking!
Hi Wendy, this happened to me initially as well, (I was using a stand mixer), so I stopped mixing and manually broke up the chunks of the starchy flour + milk mixture and then it was able to combine.
Eureka! After testing so many recipes off the internet that all turned out to be a dud, I have finally been rewarded with the best pao de queijo recipe ever. My son is obsessed with brazi bites but they are not always available the market and they’ve gotten quite expensive. I also prefer to make my own so I can use organic cheese and eggs and avocado oil. This is it!!! I would add more cheddar and less Parmesan instead of equal amounts so the flavor is less sharp. But overall… this recipe is a winner. Thank you for sharing.
Please note gluten does not come from yeast but from the grain used.
Good point. People are so easily
easily confused it’s amazing. There are people right now wondering if only Brazilians can eat these rolls or maybe Brazilian tourists!
“Is it okay for me to eat Brazilian Cheese Rolls in Canada? I don’t have Celiac.
My husband and I loved snacking on brazi bites (which came frozen ) this recipe looks so good! I wonder if I can freeze these and cook them later ? So that way I’ll always have some ready to eat if I make them ahead of time ?
Yes, you could definitely freeze them.
Hello. Can I omit the cheese altogether? I cannot have dairy.
The cheese is what makes up the texture, so it won’t work if the cheese is left out. Sorry!
I am dairy free also and I plan on using dairy free cheeses!
Is it okay to use a mixed Mexican cheese pack (jack, queso, cheddar) to substitute the two cheeses you have?
We haven’t tried it with other cheeses, but I think it would be okay!
Try with vegan cheese!
What is the serving size? Are there 9 carbs per 2 inch roll? Also, does it have to be vegetable oil? Would olive, avocado, or grapeseed oil work?
Yes, the serving size for the nutrition facts is 1 roll. We haven’t used any other kind of oil, so I can’t say if those would work.
Can you use a nut or coconut milk with this recipe?
We haven’t tried any milk substitutes with this recipe yet, but let us know how it goes if you do try it!
Well I tried this recipe for my first attempt at Pao de Queijo and they turned out pretty great! Beautiful texture! I have no idea how other commenters are saying theirs came out runny. In step 4 my dough didn’t really ‘smooth out’ until I added the eggs though. I would recommend adding a sprinkle of garlic salt on top before you pop them in the oven. Delicious, thanks!
Hi. Your recipe looks delicious especially as I am a cheese lover. I have a pack of cassava flour in my pantry. Both tapioca flour and cassava flour are from the cassava plant but there is a slight difference I think. Any advice?
I haven’t used cassava flour, but from what I can find online, you should be able to substitute it!
Can I make the dough in the morning and portion and cook later?
It will taste better if made fresh. Thanks for asking!
I love Brazilian Cheese bread and yours was so good! My whole family loved them and have already asked me to make them again. Your directions were so easy to follow..Thanks so much!
This recipe needs to come with a disclaimer warning everyone that you will want to eat every last one of these, haha! Seriously, they’re amazing!!
My husband spent time in Brazil and LOVED this snack. He approves of your version of this recipe!! SO good and SO easy to make. Thank you!
This cheese bread recipe is a family favorite! So easy to make and buns are so soft and fluffy!
There’s a big difference between 2 cups and 10 ounces tapioca flour/starch.
Made Brazilian cheese bread follow my friends instructions, came out horrible, doughy inside cooked on the outside, should I have kneaded it more.
I was in the same boat as you. I love those cheese balls from Tuchanos! We made these last night and they were delicious!!
Hey Erika – i have tried your recipe about 3 or 4 times and only got it right once. The dough always end up runny (too creamy). Why could that be? Any suggestions?
I don’t know why it would be that way– what is your elevation? You may need to add a little more tapioca flour if you are higher in elevation. Hope this helps! – Erica
I’ve made this three times so far and it always is a hit! One of the few foods my children can agree on! I seem to get slightly different consistency with the dough each time but it doesn’t seem to affect the outcome. Also, I made the scoops smaller and froze them on parchment and then into ziplocks before baking! Popped them in oven at 350 for 20 min and they were perfect!
So glad it has been a hit! This Brazilian Cheese Bread is definitely one of my favorites!
I just tried this recipe and it came out FAR too runny. I followed exactly even the types of cheeses. I’ve studied other recipes and some have resting time before the eggs and this just wants right. I would try another recipe with video to make sure consistency is correct. I’ve never seen any PDQ in brazil baked in a muffin tin. Their consistency seems to require you to be able to hold a rough ball shape at the very least their Recipe was just too runny.
I made these last night and they where so delicious. I used Tapioca Starch because I didn’t realize there was a difference, I’m gonna look for Flour next time to compare the difference.
I had a few issues though, the mix was too loose so when I scooped it on a cookie sheet it just melted flat. This was ok because my first batch was more like a thick cracker! Delish!…I added more Tapioca then decided to scoop into muffin pan. 28 minutes was too long but 10 mins was not long enough, I definitely want to make this again till I get it right!
Just found and tried your recipe, it’s great! I love the pao de queijo at our local Brazilian restaurant, and this is the closest match I’ve found so far. Thanks!
Thanks for the comment! So glad you liked it!! 😀
So do you use tapioca flour or tapioca starch???
We use tapioca flour
Hiya, no where close to me sells tapioca flour, can I use arrowroot instead?
We have never used arrowroot in this recipe before, I don’t know how it would turn out. Let us know if you try it and how it works for you!
It doesn’t say, but does the cheese go in at the same time as the flour?
Yes, it goes in at the same time 🙂
I make these and instead of regular salt I add garlic salt & OOOOH MAN it really adds to the flavor.
Before I bake these I want to refrigerate the dough, so I can bake them at a friend’s house. Should I roll out the dough first then chill or just chill the dough and roll and bake when I’m ready?
I would probably chill first, then roll and bake…
Thanks, Erica. I’ll be baking these tomorrow. Can’t wait for our friends to have some!
Can these be frozen and thawed later? My daughter has a school project but we baked them and now they have a snow day!!
ehhhhhh, I wouldn’t. I don’t think they would freeze well. You can sure try it though!
You can freeze them uncooked,just make the little balls and put them on the baking pan in the freezer and later transfer to a ziploc bag.when you want to bake them there’s no need to thaw just pop them in the oven!
I tried it and it works perfectly. Can’t even tell they aren’t fresh! Thanks.
Erica – My wife just made these for me. Totally reminded me of miniature versions of the ones I ate down in Rio. These were delicious!
Have you ever made a sweet version of these and turned them into cream puffs? Seems like it would work as a choux recipe by omitting the savoury ingredients.
I have never made them sweet before. It could be a possibility though! If you try it, let us know how it turns out!
Not sure if this helps but I’ve had sweet ones fresh from the market. They usually fill with cream or dulce de leche, or just roll in cinnamon and sugar. Simply amazing with vanilla ice cream.
This was delicious! My husband ate the whole batch and he’s brazilian!
About how many does this recipe make? Making these for Thanksgiving tomorrow so I need to know if I should double it or not. Thanks!
Yikes! Sorry this is a late reply.. it makes about 2 dozen… give or take a few.
cool iam definately trying this wen i get home after work today
This recipe looks awesome! Can’t wait to try it. 🙂
I am brazilian and I loooove cheese bread.
Yours seems to be pretty good. =D
Oh wow! These sound fabulous and dangerous at the same time!
I am from Brazil and make this for my family all the time. You can put all your ingredients in the blender and skip the boiling. My recipe is as follows:
2 eggs
1/2 cup oil
1 cup milk
2 cups tapioca starch
8oz, plus cheese, I like to use a combination like the Italian blend.
1 Tsp salt
Blend everything together and poor into tiny cupcake pan and bake at 350 for 8-10 minutes till golden brown.
I found that using Parmesan, provolone, mozzarella, asiago, blend really does add to the flavor and more cheese never hurts. I also find that going to a local Chinese grocery store you can find the tapioca starch much cheaper, $.99 here. Each package makes one recipe. Hope this helps you on the days you don’t want to burn your hands. You can also prepare extra and freeze for 3 months. Also once they are cold we re-heat them for a few seconds and they always taste really good.
You can also get the tapioca flour for way cheap in the bulk bins at Winco!
Kroger carries the tapioca flour in the health food section.
..tapioca starch ?? where to find it ? wich ones is the brand ??
I found some at Winco in the bins or you can find the Bobs Red Mill brand
Hi! They don’t have the tapioca flour where I live. Do you exactly know which flour from Bob red mills? I would really appreciate it!
https://www.bobsredmill.com/tapioca-flour.html
Hi,
We just came back from Brazil. I had a couscous bread which tasted alot like corn bread. It had platains on the top, and was cooked on stove top in a steamer. Do you know how to make this dish. I have googled my heart out trying to find it.
Never heard of it but I know some people from Brazil that I could ask!
I’m from Brazil too and have made different kinds of cheese breads, I like all of them 😉 I buy my tapioca at asian store market, its true, way cheaper then anywhere else! I pay .69 cents!!!
Would love to make these beauties…
Can I use ‘Regular Flour’ rather than ‘Tapioca’ please…
Any advice would be welcome,
Many thanks,
Odelle Smith. (U.K.)
I am sure u could, but it would completely change the texture and consistency of the cheesy bread. I’ll tell u this, they use tapioca flour originally, it’s not something folks did to get a gluten free product. This is traditional with tapioca flour… And In all honesty the somewhat chewy consistency of tapioca flour ADDS to the cheesyness. They are crisp and golden on the outside and soft and chewy on the inside…. I encourage u to try them in their original recipe prior to changing ingredients.
If uv never been to a Brazilian steakhouse house, or tried these awesome little breads (I can eat maybe a total of 10 oz at a time due to health problems… And I could NOT stop shoving these into my mouth lol) then I deffinTely encourage u to search for a Brazilian steakhouse house locally that makes them (plus u’ll never have better meats of ALL kinds) my area just opened it’s first in my state of Washington, usa (west coast) but there are like 60 franchises so u mY have one nearby. Texas de Brazil is the name of the franchise and they search the breads plus insane delicious food. Go, try, enjoy, make at home 🙂
Sachi
Help required please!
Can I use ‘Regular Flour’ in place of ‘Tapioca Flour’?
Would I use the same amounts & method?
These look delicious, would love to make these ASAP…
Loving your recipes, many thanks,
Kindest Regards,
Odelle Smith. (U.K.)
It will not come out the same if you don’t use tapioca flour.. the consistency of the tapioca flour is what makes them so chewy and good. You can try it but I can’t promise they will taste the same!
If you use wheat flour, you’re essentially making pate a choux, or profiterole paste. Cheesy profiteroles are tasty, just not the same as this recipe.
Suuuuper long ago but THESE ARE AMAZING!! Came across the OP recipe but yours sounded way easier lol. Made it twice in three days!!
Thanks for this suggestion. Do use shredded italian cheese or the finely grated parmesan-style cheese?
Thank you! Your recipe comments sound wonderful.
I made these and they were very gummy. The mix was very strange, and I expected that but it was almost to dense. Not sure I would use this recipe again.