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Basket of Brazilian Cheese Bread.
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4.98 from 111 votes

Brazilian Cheese Bread (Pao de Queijo)

Light, airy, and irresistibly cheesy Brazilian Cheese Bread made with tapioca flour. Naturally gluten-free and perfect as a snack, appetizer, or side dish. Includes both a traditional method and a quick blender method.
Prep Time30 minutes
Cook Time28 minutes
Total Time58 minutes
Course: Bread
Cuisine: Brazilian
Keyword: Brazilian Cheese Bread
Servings: 24 2 inch rolls
Calories: 96kcal
Author: Erica Walker

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.
    Saucepan with whisk and milk mixture bubbling.
  • 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.
    Wooden spoon in saucepan with thick white tapioca base.
  • 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.
    Stand mixer with paddle attachment and smooth white dough base.
  • 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.
    Hand holding whisked eggs in a small glass bowl of electric mixer bowl.
  • 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.
    Brazilian Cheese Bread dough in a mixer bowl with paddle on the side.
  • 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.
    Cookie scoop holding Brazilian bread dough over a mixing bowl.
  • Space the mounds an inch or two apart. Dip your scoop in water or spray with cooking spray to prevent sticking.
    Brazilian cheese bread dough balls on a baking sheet
  • 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.
    Brazilian cheese bread that has been baked on a baking sheet

Video

Notes

  • Use tapioca flour (tapioca starch), not cassava flour.
  • Freshly shredded cheese melts better and gives the best flavor.
  • Dough should be sticky and stretchy, this is normal.
  • A cookie scoop dipped in water or sprayed with nonstick spray makes portioning easier.
  • Do not over-bake or the centers can lose their chewy texture.
  • A soft, slightly gooey center is normal and expected.
  • Traditional method bakes at 350°F on a sheet pan.
  • Quick blender method bakes at 400°F in a mini muffin tin.
  • Store leftovers airtight at room temp for 1 to 2 days, in the fridge up to 3 days, or freeze up to 2 months.
  • Reheat in the oven or air fryer for the best texture.

Nutrition

Calories: 96kcal | Carbohydrates: 9g | Protein: 2g | Fat: 6g | Saturated Fat: 5g | Cholesterol: 17mg | Sodium: 157mg | Potassium: 23mg | Sugar: 1g | Vitamin A: 60IU | Calcium: 51mg | Iron: 0.2mg