Brazilian Cheese Bread Recipe (Pao 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.
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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. This Brazilian Cheese Bread Recipe (Pão de Queijo) is naturally gluten-free, irresistibly chewy on the inside, perfectly golden on the outside, and packed with a cheesy flavor that’s completely addictive.
Made with simple ingredients like tapioca flour, eggs, and cheese, this easy recipe comes together quickly and bakes into little bite-sized rolls that are perfect for breakfast, snacks, or serving alongside soups and salads.
Originally shared as part of my favorite cozy soups and stews roundup, this Brazilian cheese bread deserves its own spotlight—it’s just 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 thanks to 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 take that brings 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 stock tapioca starch, you’ll be able to make these cheesy Brazilian rolls anytime.
Tapioca Starch (Tapioca Flour)
Tapioca starch is the essential base for Brazilian cheese bread and gives it its signature chewy texture. I typically use Bob’s Red Mill tapioca flour, which is widely available at stores like Whole Foods or online retailers such as Amazon and Thrive Market.
You can also use cassava starch or sour cassava flour as a substitute, though the texture may vary slightly.
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 also works well.
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.
Olive oil can be used, 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.
How to Make Easy Brazilian Cheese Bread
As I mentioned earlier, this is an incredibly easy recipe. In addition to the ingredients above, you’ll need the following kitchen equipment and supplies: muffin tins or mini muffin tins, silicone muffin cups, a baking sheet, measuring cups and spoons, and a blender or a medium bowl and whisk.
- Add all ingredients to a blender and blend until well combined. Or, place all ingredients in a medium or large bowl and mix them with a whisk or electric hand beater.
- Pour batter into 10-12 regular-sized silicon muffin cups on a baking tray. Alternatively, you can pour the batter into well-greased muffin tins or a mini muffin pan to yield more Brazilian cheese bread puffs.
- Bake for 15-20 minutes or until your cheese balls are puffed up and light golden brown.
- Enjoy right away, hot out of the oven. If you have leftover Brazilian cheese puffs, store them at room temperature in an airtight container or Ziplock bag for a few days. Fair warning, though-it’s hard to keep them that long at my house!
Tips for The Best Pão de Queijo
- Use freshly grated cheese for the best flavor and texture.
- Don’t overbake-you want a chewy center.
- Best served warm from the oven.
Brazilian Cheese Bread FAQ
What to Eat with Brazilian Cheese Bread
Easy Brazilian Cheese Bread Recipe
Ingredients
- 1 1/2 cups tapioca flour
- 3/4 cup grated cheese of choice, such as cheddar, mozarella, gouda, cotija
- 3 tablespoons parmesan cheese
- 2 large eggs
- 1/4 cup high oleic sunflower oil, such as high oleic sunflower oil
- 1/2 cup milk
- 1/2 teaspoon baking powder
- 1/2 teaspoon salt
Instructions
- Preheat oven to 350 degrees F. Grease 1-12 unit muffin pan. Or, line a baking sheet or muffin pan with silicon baking cups.
- OPTION 1: Place all ingredients in a bowl and whisk until well combined. Or, OPTION 2: Place all ingredients in a blender and blend 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 variety of cheeses you have on hand including sharp cheddar, Gruyere, Monterrey jack, mozzarella, gouda, or queso fresco.
- Sour cassava flour or cassava starch can be used in place of the tapioca starch/flour.
- Avocado oil can be used instead of high-oleic sunflower oil.
Nutrition
Did you make this recipe?
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Can these be made a day ahead? If so, do you think they would be better placed in a storage container and left out, rather than refrigerated? Thanks!
Hi Audrey. Great question! I have kept leftovers on a plate covered with aluminum foil and popped them briefly in the microwave to reheat. Another option is to make the batter ahead of time, then bake them right before eating. I hope this helps!
Hi I am from Brazil and I love this food
I am make now very good
The Brazilian Cheese Puffs are delicious! Thanks for sharing the recipe!
Your weekly menu arrived in my email box at a moment when I needed some inspiration. I haven’t tried that many gluten free baked goods where I enjoyed tasty success after much effort, so, after reading the ingredient list and easy steps, I am definitely going to make some of these tonight to go accompany the Ginger spiced Carrot soup. I live in Oklahoma…and our spring weather has been a crazy mix of hot and sunny weekends, like book-ends…followed with cold, damp and rainy work week days. This soup, salad and bread combo is a the perfect meal for tonight.
Hi Sharon! Thanks so much for your e-mail, and happy to send a little dinner inspiration your way 🙂 We have been having strange weather here too lately, including a little drizzle this morning, and kind of chilly. Soup sounds good to me too, and I hope you enjoy the rolls as much as my family and I do!
Hi Spicy! I made these a few weeks back for my family, and when I invited them for dinner again, the only request was these puffs! I had planned another side for my cioppino and vegan chili, but was persuaded to make these instead!
Thanks! your recipes are great!
Thanks Raquel 🙂
Thanks Lisa! Glad you like the roundup 🙂
WIsh I could mail you some Teri but you must eat them fresh and piping hot out of the oven! ZIplist is a recipe formatting system that you can use via the web or on mobile devices to create and save recipes and shopping lists. There is also a worpress plugin you can use to format your recipes to be printer ready or to store on your own ziplist. It’s pretty cool!
I’ve never heard of these before! But with the name cheese-puffs, I doubt you could go wrong. Thanks for the recipe. I have actually never baked with tapioca flour. Currently I’m looking for recipes which involve corn flour….any suggestions? I bought some for a recipe but only used about a tablespoon!
Are you meaning masa harina? If so, here’s the link to some sopes I made and posted on the Bob’s Red Mill website: http://www.bobsredmill.com/blog/2011/04/06/the-spicy-rd-do-it-yourself-sopes/ They’re really delicious!
Are they puffy and airy in texture? They look wonderful! I haven’t tried Pinterest before, I don’t think there is an android version?
Super puffy and cheesy, chewy inside Kristen! They’re fabulous 🙂
these rolls look absolutely amazing! i will definitely have to give ’em a try soon. YUM!
Thanks Amy! I definitely need to add some of your fabulous soups to my round-up!
those rolls look gorgeous.. and thats a great round up. esp the salads!. i love so many of jeanette’s creations!
Thanks Richa! Agreed-Jeanette has some fabulous recipes on her website!
I’m 100% convinced on the cheese puffs which meet my G free and no electric mixer requirements. On the fence about Pinterest, do I need another “thing”? Great recipe round up.
Lol! These really are easy to make which is why they are an easy accompaniment to other dishes. Pinterest-You certainly don’t need another thing {I know I didn’t}, but so fun to be on it!
The puffs look and sound wonderful! I have never used tapioca flour, but now it’s going on my list!
Thanks Andrea! Yes, you definitely need to get a bag of tapioca flour!
I like the list of foods to go with this recipe as much as the recipe! Can’t wait to try them. I’ve never heard of them before.
Thanks Maureen! Yes, I’m loving all the recipes too,and can’t wait to make them all!
Those rolls look heavenly: definitely worth a trip to the health food store for good tapioca flour! If i was photographing those I doubt there would be as many left in the basket 😀 I will be baking these very soon. Stupid question but do they freeze well? And, if so, reheat from frozen? PS Thanks for including my Laksa in your ‘best ever soup’ category – nice surprise for me!
You’re most welcome Kellie-You’re butternut squash and tofu curry laksa looks amazing! Hmm…not sure about freezing the rolls as I’ve never tried this. I’ve never had any leftovers to experiment with 🙂 WIll have to try that next time!
What an awesome round up! I plan to leisurely peruse all these recipe over the next few weeks. And these rolls remind me of a cheese bread that my Columbian cousin-in-law says she misses most from home -can’t wait to try these out and give her a taste!
Thanks Deanna! I hope you do get some leisure time to check out the recipes. That word doesn’t seem to be in my vocabulary these days 🙂 Can’t wait to make your kale salad with pistachio nuts!
Ooh I can totally imagine myself enjoying these puffs! Great roundup. Have a wonderful weekend EA.
Thanks Shulie-Hope you try making them, and have a wonderful weekend as well!
These cheese puffs sounds phenomenal and I can imagine how good they would be dipped into a hearty bowl of soup or stew. Thanks so much for including my butternut stew recipe.
Your welcome 🙂 I think there might be some double dipping going on here!
I made Pão de Queijo, they are really good. I would recommend using a popover pan, instead of a muffin pan.
Thanks Karin! Guess I need to buy a popover pan 🙂 Thanks for your suggestion!
Ok those puffs are awesome and I’ve never made them, but you know I’m gonna, like later tonight. Thank You for including me in your roundup EA! Also, Yes, I’ve discovered pinterest and if I”m not tweeting/facebooking or yoga-ing I’m probably Pin-ning. That’s my new one liner. hahah. Happy you found me there! xoxo
Jen
Happy Pin-ning Jen 🙂 Let me now how the puffs turn out!
Thanks EA for including a recipe of mine!!
These rolls look amazing! I’m pretty sure I tried them when dining at a recent Brazilian steakhouse.
Yum!!
I just love pinterest!! It’s addicting though!
You’re so welcome Kristen 🙂 Can’t wait to make your coconut chicken curry!
i love food that is naturally gluten free and yummy! deliciousness! totally bookmarked. 🙂 (btw, i totally fed my students corn chex mix today and were LOVING it; i was like “see, gluten free can taste good!” hahaha. and thanks for the linkup, you rock. ,:)
My pleasure Junia-love all your clean, healthy recipes!