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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