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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:
Ingredient Notes
- Milk - adds some fat and helps with the consistency of the bread.
- Tapioca flour - the key to Pão de Queijo and what makes it gluten-free. When baked, it helps create the crust outside and gooey inside.
- Cheese - adds flavor and helps create the consistency you expect.
Ingredient Notes
Like any recipe you can mix up some of the ingredients. Some variations include:
- While I like whole milk, you can use coconut or even almond milk as a substitute.
- Unsalted butter is my go-to for the needed fat in this recipe, but olive oil works too.
- I like the nutty flavor of Parmesan cheese, but you can use any cheese you like - from mozzarella to cheddar.
Step-by-Step Photos
Heat milk, butter and salt in pan and remove from heat as soon as bubbles form. Stir in the tapioca flour with wooden spoon until combined.
Beat dough in a stand mixer with paddle attachment for 3-5 minutes, or until it has smoothed out. Then add the eggs one at a time, before adding the Parmesan and mixing until combined.
Scoop the dough on a parchment-lined baking sheet and bake at 375°F for 15-20 minutes.
FAQs
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!
Every once in a while the dough doesn't turn out exactly right. If it is a little runny make sure you have beaten it long enough so that everything comes together.
If all else fails, just place in the fridge for a couple of hours before scooping out. Don't keep adding flour.
Like most breads, they are best the day of baking but you can keep at room temperature for 2-3 day or in the fridge for up to a week. They will keep in the freezer for up to 3 months.
Yes. You can keep the dough in the fridge for up to a week. You can also 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.
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.
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.
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 recipe 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
- ½ cup unsalted butter (1 stick)
- 1 teaspoon salt
- 2 ½ cups tapioca flour (10 oz)
- 2 eggs
- 1 ½ 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.
Chris says
You are obsessed with this bread. I’ve seen it in action!
D says
Thanks so much! I used cheddar instead of parm and they turned out great. I will make them again for sure.
Ryan says
Glad you liked them!
D says
Thanks so much! I used cheddar instead of Parmesan and they turned out great. I will make them again for sure.
Annie says
I had a student bring these in for a party yesterday and I was in love with them! Can’t wait to try!!
Ryan says
Awesome! They're addicting!
Amy says
My kids love these. But the batter came out very thin though. Any hints?
Ryan says
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.
Mary says
Can this be made with all purpose or bread flour? I can’t get tapioca during this period of social distancing.
Ryan says
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.
Jeanette Jacoby says
All other recipes I have read said you can NOT sub. Cassava flour. even though they are from the same plant. it won't work.
Ryan says
Thanks for the heads up! I'll look more into it.
Rob says
I've also successfully used corn starch, just cut the amount in half, to 1 1/4 cups. cut it back to 1 1/4 cups.
BRands says
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
BRands says
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.
Ryan says
I actually just made them again. Did you take the time to let the dough cool before adding the eggs so they incorporate better?
Phoebe says
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.
Ryan says
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!
None says
Hi
Can I use rice flour or corn starch instead of tapioca flour?
Ryan says
I believe rice flour could work but not corn starch. However tapioca flour is the best for these.
Jeremy says
Can these be made without a mixer just by kneading the dough by hand?
Ryan says
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.
Brandy says
What size eggs are you using in this recipe?
Ryan says
I use large eggs for this.
Sylvina says
I love you recipe!
I’m from Paraguay and Pao de Queijo was definitely one of the best parts about the road trip to the beach every year 😋
Thanks!!
Ryan says
Glad you liked it!
Allison says
I love Brazilian cheese bread! Can I use olive oil instead of butter?
Ryan says
Yes you can use the same amount.
Liz says
I followed the updated directions to a tee including the 10 min cooling off time. My batter was very thin and they came out more like flat biscuits. They are delicious though. Since this is my first time ever making them I’m pleased with the taste and texture. I just wouldn’t send them to my Brazilian friends. Next time I’m going to use more tapioca flour.
Ryan says
Sorry to hear that but glad you liked the taste!
Julie says
Hi! I would love to make this for my baby... could I use almond milk instead whole milk?
Ryan says
I've only made with whole milk but did see a coconut milk version out there. So I imagine it could work with almond milk.
Theresa says
Made this recipe today and I can say they are delicious! Dough was a little thin so I used a mini muffin pan and it work beautifully. Will be making these often I can tell, family has raved about them! Will try making dough and freezing before baking, to always have them on hand. Great recipe, thank you for sharing!
Ryan says
Glad you enjoyed them!
Jenna T says
My husband loves these! Made according to your recipe and they turned out great. Dough was a tad sticky, used cold water to dip my spoon and voila 🙂
Not sure how some of you have had runny dough...will definitely be adding this to my recipes. EnjoyIng some some now with a glass of wine!
Ryan says
Great to hear! Yes I've never had an issue with runny dough either and haven't been able to figure out how to recreate that!
Miriam says
So delicious!!!! Addictive but healthy.
Ryan says
Glad you enjoyed them!
Frances Radencic says
Can these be frozen?
Ryan says
Yes. I freeze after cooking and then just reheat in the oven at 350°F for about 10 minutes or until warmed through.