This easy Brazilian Cheese Bread recipe, also known as (Pão de Queijo), is light and fluffy, packed with cheesy goodness. Ready in just 25 minutes, this bread will keep you coming back for more!
Want a cheesy puff that’s crispy on the outside but gloriously soft and stretchy on the inside? That, my friends, is the joy of Brazilian Cheese Bread, also known as Pão de Queijo. It’s like your taste buds are throwing a carnival in your mouth, celebrating with each chew. These little golden orbs are a staple in Brazil. It is often enjoyed for breakfast or as a savory snack, and trust me, once you start, it’s impossible to stop at just one.
These delightful breads are a hit at parties, perfect for pulling apart and sharing — if you’re feeling generous, that is. Easy to whip up and even easier to devour, they’re a delicious excuse to gather friends and family around the table for some homemade joy. If you are looking for more delicious Brazilian recipes like this one check out some of my favorites such as Vegan Brazilian Bowl, Brazilian Mojito, or Brazilian Fish Soup (Moqueca).
Table of Contents
What is Pao De Queijo?
Pão de Queijo, also known as Brazilian cheese bread, is a beloved Brazilian snack. These airy, cheesy rolls, made with tapioca flour, are remarkably light and fluffy. Watching them expand in the oven is akin to a delightful science experiment, resulting in delectable Brazilian cheese puffs.
What sets these cheese puffs apart is the use of tapioca flour instead of all-purpose flour, giving them an extra bounce. Another advantage of tapioca flour is that it renders this pão de queijo recipe gluten-free, which is always a plus.
Why We Love This Recipe
- The combination of sharp cheddar and parmesan creates a rich, deeply satisfying cheesy flavor that cheese lovers adore.
- Perfect for breakfast, as a side dish, or snack, it suits any mealtime or occasion.
- Brazilian cheese bread has a delightfully chewy texture that’s crisp on the outside and tender inside, which is irresistibly fun to eat.
- Made with staple ingredients, it’s an easy homemade treat that avoids preservatives and artificial additives.
Recipe Ingredients
- Tapioca Flour (Polvilho Doce): Gives the Brazilian Cheese Bread the melt-in-your-mouth texture.
- Milk: Adds moisture and helps to bind the dough, contributing to the bread’s tender crumb.
- Cheese: Both sharp cheddar and parmesan are used for their strong flavors, which infuse the bread with a rich, cheesy taste.
- Olive Oil: Provides fat for a tender texture and also contributes to the bread’s rich flavor profile.
See the recipe card for full information on ingredients and quantities.
Variations
- Cheese: Trade the sharp cheddar for Monterey Jack cheese or mozzarella cheese. This will give the bread a gentler, creamy taste while keeping it delightfully stretchy.
- Almond Milk Twist: Use almond milk instead of regular milk for a lactose-free alternative that maintains the bread’s lightness.
- Asiago Cheese Upgrade: Swap Parmesan with Asiago for a bolder, more pronounced cheese flavor.
- Flaxseed Egg Substitute: For a vegan option, use a flaxseed egg. It acts as a great binder and adds an earthy note to the bread.
- Sour Tapioca Flour (Polvilho Azedo): Use sour tapioca flour instead of regular tapioca flour for a tangier flavor.
See the recipe card for full information on ingredients and quantities.
How to Make Brazilian Cheese Bread
Step #1: Preheat your oven to 400 degrees Fahrenheit (200 degrees Celsius).
Step #2: Grease the mini muffin pan with olive oil.
Step #3: Place all the ingredients into a blender. Pulse until the batter is smooth, using a spatula as needed to scrape the sides of the blender for thorough mixing.
Step #4: Pour the batter into the mini-muffin pan, filling each cup up to about ⅛ inch from the top.
Step #5: Bake at 400 degrees Fahrenheit (200 degrees Celsius) for 15 to 20 minutes, or until the bread is puffy and lightly browned.
Step #6: Remove the mini-muffin tin from the oven and let the bread cool on a rack for a few minutes. Enjoy while the chewy cheese bread is warm.
Expert Tips
- Blend Thoroughly: Make sure to blend until the batter is completely smooth to avoid any lumps, stopping to scrape down the sides if necessary.
- Don’t Overfill: Fill the muffin cups just shy of the top to give the bread room to rise and prevent spillover.
- Consistent Oven Temperature: Ensure your oven has reached the right temperature before baking for even puffing and browning.
- Freshly Grated Cheese: Use freshly grated cheese for the best melt and flavor.
Frequently Asked Questions
The chewiness comes from tapioca flour, which creates a stretchy, doughy texture when baked.
Yes, Brazilian cheese bread, known locally as ‘Pão de Queijo,’ is from Brazil, with its origins in the state of Minas Gerais.
No, it rises due to the cheese and egg, not because of the yeast.
Yes, but the baking time may increase slightly.
No, tapioca flour is high in carbs and not keto-friendly.
Storage Info
Store Brazilian Cheese Bread (Pão de Queijo) in an airtight container at room temperature for up to 2 days. For longer storage, freeze them in the freezer for up to 3 months in a sealed bag. Reheat in the oven at 350°F (175°C) until warm and toasty. Microwaving can also work but may not maintain the original texture. Reheat by placing on a parchment-lined baking sheet in an oven preheated to 350°F (175°C) until warm and crispy, about 10-15 minutes.
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Brazilian Cheese Bread Recipe
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Ingredients
- 1 1/2 cups tapioca flour
- 2/3 cup milk
- 1/4 cup sharp cheddar cheese
- 1/4 cup parmesan cheese
- 1/3 cup extra virgin olive oil
- 1 large egg at room temperature
- 1 teaspoon salt
Instructions
- Preheat your oven to 400 degrees Fahrenheit (200 degrees Celsius).
- Grease the mini muffin pan with olive oil.
- Pour the batter into the mini-muffin pan, filling each cup up to about ⅛ inch from the top.
- Bake at 400 degrees Fahrenheit (200 degrees Celsius) for 15 to 20 minutes, or until the bread is puffy and lightly browned.
- Remove it from the oven and let the bread cool on a rack for a few minutes. Enjoy while the chewy cheese bread is warm.
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NOTES
Nutrition
Can I freeze the batter to make them anther day?
Hi IJ,
Yes—you can freeze the batter for Brazilian cheese bread, but there’s a little trick to make it work well.
Freeze unbaked batter in pans: Pour the blended batter into your mini muffin pan, then place the whole pan in the freezer until the portions are solid. Once frozen, pop the batter “pucks” out of the pan and transfer them to a freezer bag or airtight container. When you’re ready, just place the frozen batter portions back into a greased mini muffin pan and bake straight from frozen. Add about 3–5 extra minutes to the baking time.
The frozen batter will keep well for about 2–3 months, but make sure they’re tightly sealed to avoid freezer burn.
I made these tonight and they were terrific! I grated Parmesan cheese, but swapped the cheddar for Gouda, as I had grated too much Gouda the other day for use in quiche. I did pack the snot out of the 1/4 cups of cheese…and I have no regrets. This is a GREAT recipe! I will say that I got the batter ready about 20 minutes before I was ready to pour it in the mini-muffin tin to allow the tapioca to be fully absorbed by the liquids, as well as to make sure the entire meal was timed correctly. I just made sure to pulse the blender for a few seconds before pouring into the pan to ensure that there was enough air incorporated to give that fantastic pop-over effect. I would not change a thing about this recipe!
Not sure why mine keeps coming out cake like.
Hi Mimi,
Here are the most common reasons and some fixes to try:
Why your Brazilian Cheese Bread is cake-like:
1. Too much liquid:
Overmeasured milk or oil makes it too soft. Use accurate liquid measuring cups don’t weigh these ingredients.
2. Wrong flour:
Cassava ≠ tapioca. Use finely ground tapioca flour only.
3. Oven too cool:
Low temp = slow rise = cakey. Preheat to 400°F and use an oven thermometer to check.
4. Cheese type matters:
Moist cheese = soft texture. Stick to sharp cheddar + parmesan for structure.
Aha! Silly me I used cornstarch instead of tapioca flour by accident. Was terrible. I just made them with the correct flour and they were excellent! I did swap the olive oil for avocado oil. Still turned out great! Thank you! So much!!
Hi Mimi, so glad you found and fixed the issue. They are great!
Simple, easy, and always turns out great! My family loves this recipe.
What is a serving? One, two?
Hi Heidi, a serving is 1.