Easy Brazilian Cheese Bread – Pão de Queijo Recipe

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Easy Brazilian Cheese Bread – Pão de Queijo

Pão de Queijo is Brazil’s most famous snack. These little cheese bread balls are crispy on the outside, soft and chewy on the inside, and completely addictive. The best part? They’re naturally gluten-free and made in one bowl in under 30 minutes.

Forget complicated bread recipes. This authentic Brazilian cheese bread uses tapioca flour for that signature chewy pull and comes together with just 6 ingredients. Perfect for breakfast, snacks, or parties.

Why This Recipe Works

  1. Naturally Gluten-Free: Made with tapioca flour, not wheat. Perfect for celiac or gluten-sensitive diets.
  2. One Bowl, 30 Minutes: No kneading, no yeast, no rising time. Mix, scoop, bake.
  3. Freezer Friendly: Make a double batch and bake straight from frozen. Fresh cheese bread anytime.
  4. Authentic Brazilian Flavor: Uses the real ratio of cheese to tapioca flour for that perfect chewy texture you get in Brazil.

Print Recipe
Ingredients Method

Ingredients
  

  • Makes 20-24 small cheese breads:
  • 2 cups 240g tapioca flour – also called tapioca starch. Find it in the gluten-free aisle
  • 1/2 cup 120ml whole milk
  • 1/4 cup 60ml water
  • 1/4 cup 60ml vegetable oil
  • 1 tsp salt
  • 1 large egg room temperature
  • 1 cup 100g grated cheese – Parmesan + Mozzarella mix is best. Sharp cheddar works too

Method
 

  1. Step-by-Step Instructions
  2. Step 1: Heat Liquids
  3. Preheat oven to 400°F (200°C). Line a baking sheet with parchment paper. In a small saucepan, combine milk, water, oil, and salt. Bring to a boil, then immediately remove from heat.
  4. Step 2: Mix Dough
  5. Put tapioca flour in a large bowl. Pour the hot liquid mixture over the flour. Stir with a wooden spoon until combined. It will look lumpy and gelatinous. Let it cool for 5 minutes.
  6. Step 3: Add Egg & Cheese
  7. Beat in the egg until the dough is smooth. It will be sticky — that’s normal. Stir in the grated cheese until evenly mixed.
  8. Step 4: Scoop & Bake
  9. Use a tablespoon or small cookie scoop to drop dough balls 2 inches apart on the baking sheet. Wet your hands if the dough is too sticky.
  10. Step 5: Bake 18-22 Minutes
  11. Bake until the cheese breads are puffed and lightly golden. They should sound hollow when tapped. Don’t underbake or they’ll collapse.
  12. Step 6: Serve Hot
  13. Pão de Queijo is best eaten warm, straight from the oven when the cheese is still gooey.

Pro Tips for Perfect Pão de Queijo

  1. Use the Right Flour: Must be tapioca flour/starch. Cornstarch or regular flour will not work.
  2. Don’t Skip Heating the Liquid: Boiling the milk mixture cooks the tapioca flour slightly. This gives you that chewy texture, not cakey.
  3. Cheese Choice Matters: Traditional Brazilian recipes use “queijo minas” but a 50/50 mix of aged Parmesan + low-moisture Mozzarella is perfect.
  4. For Extra Puff: Add 1/4 tsp baking powder with the cheese. Not traditional, but helps them rise more.

How to Store & Freeze

Room Temp: Best eaten fresh. Keep in airtight container for 1 day, then reheat 5 min at 350°F.

Freezer: Scoop unbaked dough balls onto a tray and freeze solid. Transfer to freezer bag for 3 months. Bake from frozen, add 2-3 minutes to bake time.

Common Questions

Can I make this without cheese?
No, cheese is the main flavor. For dairy-free, it won’t be Pão de Queijo anymore.

Why are mine flat?
Oven wasn’t hot enough, or you didn’t boil the liquid. Must be 400°F and liquid must be boiling hot.

Can I use olive oil?
Yes, but it adds flavor. Neutral oil like vegetable or canola is more traditional.

Is tapioca flour healthy?
It’s gluten-free and grain-free. It’s pure starch, so not low-carb, but great for gluten-free diets

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