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brazilian cheese bread.

 

Easy Brazilian Cheese Bread (Pão de Queijo Recipe)

Make authentic Brazilian cheese bread at home! This gluten-free pão de queijo recipe is crispy outside, chewy inside, and packed with cheesy flavor. Quick, easy, and perfect for snacks or breakfast!

What Is Pão de Queijo?

Pão de queijo is a traditional Brazilian cheese bread made with tapioca flour (cassava starch) and cheese. Naturally gluten-free, these delicious cheese puffs have a crisp crust and a soft, chewy center, often served for breakfast or as a snack.

Why You’ll Love This Recipe

  • Gluten-free and naturally grain-free
  • Made with simple pantry ingredients
  • Ready in under 30 minutes
  • Chewy, cheesy, and totally addicting
  • Perfect for snacking, parties, or coffee breaks

Ingredients

  • 1 cup whole milk
  • ¼ cup butter
  • 1 tsp salt
  • 2 cups tapioca flour (or cassava starch)
  • 1 large egg
  • 1½ cups grated cheese (Parmesan, mozzarella, or Minas cheese)

How to Make Pão de Queijo – Step-by-Step

Step 1: Preheat and Prepare

Preheat oven to 375°F (190°C). Line a baking sheet with parchment paper.

Step 2: Heat the Liquid

In a saucepan, combine milk, butter, and salt. Bring to a boil, then remove from heat.

Step 3: Mix the Dough

Place tapioca flour in a bowl. Pour the hot milk mixture over it and stir well. Let cool slightly.

Step 4: Add Egg and Cheese

Once cool enough, mix in the egg. Then stir in the cheese until a sticky dough forms.

Step 5: Shape and Bake

Use a spoon or your hands to form 1½-inch balls. Place on baking sheet spaced apart. Bake for 18–22 minutes, until puffed and golden.

Tips for Perfect Cheese Bread

  • Use grated Parmesan or mozzarella for best flavor and texture
  • For convenience, blend all ingredients in a blender for a quick version
  • Freeze unbaked dough balls for future baking
  • Serve warm for the best texture

Serving Ideas

  • Pair with coffee or hot chocolate for breakfast
  • Serve as a party appetizer with dipping sauces
  • Enjoy with Brazilian feijoada as a side

FAQs

Q: Can I use regular flour?
A: No, tapioca flour is essential for the chewy texture and gluten-free result.

Q: How do I store leftovers?
A: Store in an airtight container for up to 2 days. Reheat in oven or air fryer for crispness.

Q: Can I freeze pão de queijo?
A: Yes! Freeze shaped dough balls on a tray, then transfer to a bag. Bake from frozen—add 2–3 minutes to cook time.

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