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This Brazilian cheese bread recipe aka Pão de Queijo is a gluten-free bread/snack that basically is a chewy cheese puff made with tapioca flour.
I remember it like it was yesterday. I was a young kid that was super picky and not looking forward at all to going to Epcot’s Food & Wine Festival. I mean I was a kid, so what did wine do for me? And I didn’t think I could eat anything as the food was from all these countries that I had never had anything from!
That was until we happened upon Brazil. My mom saw they were serving Brazilian cheese bread and said I would like it. Seeing cheese and bread, I was intrigued and willing to try it! After one bite, I was hooked. I can’t remember how many I ate that day, but I do know it was more than 10!
We came back over the years and I always looked forward to the Brazilian cheese balls – as I called them. Even as my pickiness subsided, what I was most excited about didn’t change.
The past two years, Lauren and I actually went to the Food & Wine Festival. And while Lauren isn’t the biggest fan (although they’re growing on her), I like them as much as ever. She thinks the consistency is strange, almost like they’re underdone, but that’s exactly what makes the bread so great!
I had always said I would make my own Brazilian cheese bread at some point and today is the day I’m sharing what will be one of my go-to recipes moving forward.
It tastes exactly like the bread I fell in love with at Epcot. So hopefully you’ll be like me and not my wife, and love these as much as I do.
Jump to:
Recipe Ingredients
- Milk – whole milk is best
- Unsalted butter – can also use olive oil.
- Salt – enhances the flavor.
- Tapioca flour – the key to Pão de Queijo.
- Eggs – binds everything together.
- Parmesan cheese – can replace with your favorite cheese.
How to Make Brazilian Cheese Bread
- Preheat oven to 375°F. Line two baking sheets with parchment paper. In a medium sauce pan, add milk, butter and salt and heat up. Remove as soon as bubbles start appearing.
- Stir in tapioca flour with wooden spoon until well combined.
- Transfer the dough to a stand mixer fitted with a paddle attachment. Beat for 3-5 minutes or until dough has smoothed out.
- Add eggs to dough, one at a time, and mix until combined. Add Parmesan cheese and mix on medium speed until everything is combined. The dough should be sticky.
- Scoop the dough with an ice cream scoop or tablespoon and form into balls placed on baking sheet.
- Bake for 15-20 minutes or until they have puffed and are golden brown on top.
What is Pão de Queijo?
So Pão de Queijo or Brazilian cheese bread, originates from shocker – Brazil! These slightly sour mini bread buns have a cracked, crunchy toasted cheese exterior but soft, spongy interiors.
Although the rations vary, the general list of ingredients stays the same. The Tapioca flour is what gives the bread a slightly tart quality and undercooked interior. Great thing is these are gluten-free!
Muffin Tin Option
If you prefer to use a mini-muffin tin, just add all of the ingredients to a blender of food processor and pulse until smooth.
Spray mini-muffin tin with cooking spray and pour batter evenly throughout.
Bake at 375°F for 15-20 minutes, or until puffy and browned.
Freezing Option
You can actually freeze the bread before baking. Just portion out the dough onto the baking sheets and freeze until solid.
Transfer to freezer bags and freeze for up to 1 month. You then bake them frozen for the same amount of time.
How to Reheat
Heat oven to 375°F and place bread on baking sheet. Place in oven 5-10 minutes or until bread is heated through.
Do not heat in microwave as outside of bread will turn soft. By reheating in oven, you keep the outside crispy but the inside gooey.
Pro Tips/Recipe Notes
- Heat the milk, butter and salt just until bubbles start to form. You don’t want it too hot when you mix the dough.
- Do not replace the tapioca flour as it gives the Brazilian cheese bread its crisp crust, but chewy interior.
- Use freshly grated Parmesan. Never buy pre-shredded Parmesan cheese as it contains wood pulp. Blocks of Parmesan cheese are also cheaper.
- Use ice cream scoop so you have consistently sized bread.
- Dip scoop in water so the dough doesn’t stick.
Other Bread Recipes
If you’ve tried this Brazilian cheese bread or any other recipe on Chisel & Fork, please let me know how it turned out in the comments below! You can also follow me on Facebook, Instagram, Pinterest and YouTube to see more tasty meals and anything else I’m up to.
Brazilian Cheese Bread
Ingredients
- 1 cup whole milk
- 1/2 cup unsalted butter (1 stick)
- 1 tsp salt
- 2 1/2 cups tapioca flour (10 oz)
- 2 eggs
- 1 1/2 cups freshly grated Parmesan cheese
Instructions
- Preheat oven to 375°F. Line two baking sheets with parchment paper.
- In a medium sauce pan, add milk, butter and salt and heat up. Remove as soon as bubbles start appearing. Stir in tapioca flour with wooden spoon until well combined.
- Transfer the dough to a stand mixer fitted with a paddle attachment. Beat for 3-5 minutes or until dough has smoothed out. Let dough rest for about 10 minutes to cool down.
- Add eggs to dough, one at a time, mixing for about 1 minute when each egg is added so it incorporates. Add Parmesan cheese and mix on medium speed until everything is combined. The dough should be sticky.
- Scoop the dough with an ice cream scoop or tablespoon and form into balls, placing on baking sheet. Bake for 15-20 minutes or until they have puffed and are golden brown on top.
Notes
- Heat the milk, butter and salt just until bubbles start to form. You don’t want it too hot when you mix the dough.
- Do not replace the tapioca flour as it gives the Brazilian cheese bread its crisp crust, but chewy interior.
- Take the time to let the dough cool before adding the eggs so they incorporate better.
- Use freshly grated Parmesan. Never buy pre-shredded Parmesan cheese as it contains wood pulp. Blocks of Parmesan cheese are also cheaper.
- Use ice cream scoop so you have consistently sized bread.
- Dip scoop in water so the dough doesn’t stick.
You are obsessed with this bread. I’ve seen it in action!
Thanks so much! I used cheddar instead of parm and they turned out great. I will make them again for sure.
Glad you liked them!
Thanks so much! I used cheddar instead of Parmesan and they turned out great. I will make them again for sure.
I had a student bring these in for a party yesterday and I was in love with them! Can’t wait to try!!
Awesome! They’re addicting!
My kids love these. But the batter came out very thin though. Any hints?
The batter should almost look like cottage cheese so if it was too thin the eggs might have just been larger than normal. I would just add a little extra tapioca flour to offset it. You could also bake them in mini muffin tins as well and it will hold its shape.
Can this be made with all purpose or bread flour? I can’t get tapioca during this period of social distancing.
Unfortunately if you want the gooey texture that Brazilian cheese bread is known for it has to be made with tapioca or cassava flour. While it can be made with AP or bread flour it won’t give you the same result.
Hmmm… I followed exactly and it’s very runny. No way these will stay in balls. Following the drxn on the tapioca flour bag and putting in muffin tins
I’ll add though, that they did worry just fine in mini muffin tins and are yummy. Just need a shorter cooking time. Also recommend half parm half cheddar.
I actually just made them again. Did you take the time to let the dough cool before adding the eggs so they incorporate better?
The dough turned out very thin and runny. I’ve added 1 cup flour but still runny and did not hold its shape while baking.
Sorry to hear that. I actually just made them again today and turned out great. I’m updating the instructions to be a little more concise. After adding the flour, you need to let it cool for about 10 minutes before mixing in the eggs. And once you mix the eggs in, you have to mix until each is completely incorporated, which is about 1 minute. If you try again down the road, let me know how they turn out!
Hi
Can I use rice flour or corn starch instead of tapioca flour?
I believe rice flour could work but not corn starch. However tapioca flour is the best for these.
Can these be made without a mixer just by kneading the dough by hand?
You can mix with a wooden spoon but it will take some time for everything to come together. No kneading required technically as there is no gluten in tapioca flour.
What size eggs are you using in this recipe?
I use large eggs for this.