Easy Brazilian Cheese Bread Recipe (Pão de Queijo)
Naturally gluten-free and made with tapioca flour, this Brazilian cheese bread recipe is a quick and easy appetizer or snack that pairs perfectly with soups and salads. See recipe notes for a low FODMAP option.
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Why you’ll love this Brazilian Cheese Bread Recipe:
If you’ve never tried Brazilian cheese bread, you’re in for a treat. These little rolls are golden on the outside, chewy and cheesy on the inside, and naturally gluten-free thanks to tapioca flour. Even better? You can whip up the batter in a blender in about 10 minutes, and they’re ready to eat in 30.
My recipe comes from my Brazilian friend and fellow nutritionist, Fernanda. I first shared it years ago in a soup-and-salad roundup, but these cheesy rolls deserve their own spotlight. (They’re that good.)
What is Brazilian Cheese Bread (Pão de Queijo)?
Brazilian cheese bread, or pão de queijo, is a traditional gluten-free bread made from tapioca flour and cheese. Unlike traditional bread, it has a unique chewy texture from the tapioca starch and a rich, cheesy flavor in every bite.
It’s naturally gluten-free and often enjoyed warm as a snack, appetizer, or breakfast item in Brazil.
My Brazilian Cheese Bread Recipe comes from my friend Fernanda, who grew up in Brazil and shared her family’s traditional, homemade version with me. It’s a simple, authentic version with all the chewy, cheesy goodness you’d expect.
Ingredients for Brazilian Cheese Bread (Pão de Queijo)
You only need a few simple ingredients to make Brazilian Cheese Bread (Pão de Queijo). Most are pantry staples if you follow a gluten-free diet, and the key ingredient, tapioca starch, is easy to find online or in most grocery stores.
If you’re new to gluten-free baking, don’t skip this one. Once you have tapioca starch, you can make these cheesy Brazilian rolls anytime.
Tapioca Starch (Tapioca Flour)
Tapioca starch is the star of this recipe. It gives Brazilian cheese bread its signature chewy, slightly stretchy texture. I typically use Bob’s Red Mill tapioca flour, which you can find at Whole Foods, Thrive Market, or Amazon.
Good to know: tapioca flour and tapioca starch are the same thing, and you may also see it labeled cassava starch.
Cheese
Cheese gives pão de queijo its rich, savory flavor. Traditional versions often use Parmesan cheese, but I like to mix things up depending on what I have on hand.
Great options include:
- Parmesan (classic choice)
- Sharp cheddar
- Mozzarella
- Gruyère
- Gouda
- Monterey Jack
- Queso fresco
Feel free to experiment with combinations for the best flavor.
Milk
Milk helps create the batter consistency. I typically use 2% milk, but whole milk works well too.
For a lactose-free or low FODMAP option, use lactose-free milk if needed.
Eggs
Eggs help bind the dough and create structure. You’ll need 2 large eggs.
Oil
A neutral oil keeps the texture light and tender. I typically use expeller-pressed high-oleic sunflower oil or avocado oil.
You can use olive oil, but it will add a stronger flavor that may slightly change the traditional taste.
Baking Powder & Salt
Baking powder helps give a little lift, while salt enhances the cheesy flavor.
*See the recipe card at the bottom of this post for the full pão de queijo recipe.
Can You Make Brazilian Cheese Bread without Tapioca Flour?
Short answer: not really, at least the way I make it. Tapioca flour is what gives Pão de Queijo its chewy texture, and it’s the only flour I’ve tested in this recipe. Here’s what to know when you’re shopping:
- Cassava starch works. It’s the same product as tapioca flour, just a different name on the bag.
- Sour cassava starch (polvilho azedo) is a traditional Brazilian choice. It’s fermented and has a slightly tangy flavor. I haven’t tested it in this recipe.
- Cassava flour is not the same as tapioca flour. It’s made from the whole root, so it behaves differently in baking. I haven’t tested it here, and I wouldn’t swap it 1:1.
- All-purpose wheat flour won’t give you that chewy texture, and your rolls won’t be gluten-free.
How to Make This Easy Brazilian Cheese Bread Recipe
You’ll need a 12-cup muffin pan (or mini muffin pan), silicone muffin cups or cooking spray, and a blender or a bowl and whisk.
- Prep. Preheat your oven to 350℉. Line a muffin pan with greased silicone cups or grease the pan well.
- Blend. Add all ingredients to a blender and blend until smooth. No blender? Whisk everything together in a medium mixing bowl.
- Pour. Divide the batter among 12 muffin cups. A mini muffin pan gives you more bite-sized puffs.
- Bake. Bake for about 20 minutes, until puffed and light golden brown. Start checking at 15 minutes if you’re using a mini muffin pan.
- Enjoy. Eat them warm, right out of the oven. That’s when they’re at their cheesy best!
Storing leftovers: Keep leftovers in an airtight container at room temperature for a few days. Fair warning, though: it’s hard to keep them that long at my house!
Is Brazilian Cheese Bread Healthy?
As a dietitian, here’s my honest take: Brazilian cheese bread is a treat, and a yummy one! One roll has about 139 calories, 3 grams of protein, and 14 grams of carbs. It has almost no fiber, since tapioca flour is mostly starch.
This doesn’t mean it’s off the table! I’m a big believer that foods you love belong in a healthy, balanced diet. I love serving these rolls with a fiber-rich soup, chili, or big salad for a meal that’s both nourishing and satisfying. Scroll down for some of my favorite pairings!
Tips for the Best Pão de Queijo
- Grate your own cheese. Freshly grated cheese gives the best flavor, and more cheese options to choose from.
- Don’t overbake. You want a chewy center, so pull them out when they’re light golden.
- Expect a little stretch. A chewy, slightly gooey center is exactly right. If the inside looks wet, give them a few more minutes.
- Serve warm. They’re best straight out of the oven.
Brazilian Cheese Bread FAQ
What to Eat with Brazilian Cheese Bread
Easy Brazilian Cheese Bread Recipe (Pão de Queijo)
Ingredients
- 1 1/2 cups tapioca flour
- 3/4 cup grated cheese of choice, such as cheddar, mozzarella, Monterrey jack, Gouda, or cotija
- 3 tablespoons parmesan cheese
- 2 large eggs
- 1/4 cup neutral vegetable oil, such as high oleic sunflower oil or avocado oil
- 1/2 cup milk
- 1/2 teaspoon baking powder
- 1/2 teaspoon salt
Instructions
- Preheat oven to 350 ℉. Grease a 12-cup muffin pan, or line it with greased silicone baking cups.
- Option 1: Place all ingredients in a blender and blend until well combined.Option 2: Place all ingredients in a bowl and whisk until well combined.
- Pour the batter into the greased muffin tin or silicon baking liners. Bake for approximately 20 minutes, or until puffed up and light golden-brown.
Notes
- Use any combination of cheeses you have on hand, including sharp cheddar, Gruyère, Monterey jack, mozzarella, Gouda, or queso fresco.
- You can use sour cassava flour or cassava starch instead of the tapioca starch/flour.
- You can use avocado oil instead of high-oleic sunflower oil.
Nutrition
Did you make this recipe?
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