Comments on: Easy Brazilian Cheese Bread (Pão de Queijo)

By: Linda

Linda — Tue, 26 Aug 2025 21:31:01 +0000

In reply to Ij.

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.

By: Ij

Ij — Tue, 26 Aug 2025 19:55:36 +0000

Can I freeze the batter to make them anther day?

By: Laura

Laura — Mon, 25 Aug 2025 01:50:05 +0000

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!

By: Linda

Linda — Sun, 01 Jun 2025 02:52:46 +0000

In reply to Mimi. Hi Mimi, so glad you found and fixed the issue. They are great!

By: Mimi

Mimi — Sat, 31 May 2025 19:17:12 +0000

In reply to Linda.

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!!

By: Linda

Linda — Fri, 30 May 2025 19:04:01 +0000

In reply to Mimi.

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.

By: Mimi

Mimi — Thu, 29 May 2025 20:18:39 +0000

Not sure why mine keeps coming out cake like.