These Brazilian Cheese Bread puffs are slightly crisp on the outside, chewy and cheesy in the middle, and naturally gluten-free. Make them once, and you’ll see why they are the best quick and easy snack you never knew you needed in your life.
Brazilian cheese bread, also known as "pão de queijo," is a delicious and gluten-free snack that originated in Brazil. This blog post will provide you with a step-by-step guide to making this delectable treat in your own kitchen, along with tips for ensuring a great result every time.
Easy Brazilian Cheese Bread (Pao de Queijo)
These perfect little puffs of cheesy goodness are known as Pao de Queijo in Portuguese, which translates to “bread of cheese.” They have been uber-popular in Brazil since the late 19th century but only recently have found huge popularity in the United States.
In Brazil, Brazilian Cheese Bread is most commonly eaten as a snack or for breakfast served with coffee. It’s similar in texture and flavor to the French gougere, except it’s made with tapioca flour and is, therefore, naturally gluten-free! This also makes them pleasantly chewy and super soft.
This current version seems to have originated in the State of Minas Gerais, where yuca root and dairy are widely available, and the salty Minas cheese is from. Minas cheese is basically like a softer Parmesan or a salty hard cheddar, so in this recipe, we’ve settled with sharp cheddar cheese.
I’m participating in a really fun virtual event called Freaky Friday. My friend Michaela Kenkel from An Affair From the Heart organized it all.
Some of my favorite recipes on her site are Taco Salad, Fry Bread and Fruit Pizza Cookies. She has everything from instant pot recipes and yummy desserts too! Go try a recipe or two. She's amazing and I know you'll love her as much as i do. I hope you enjoy these Cheese Balls!
Yes, Brazilian cheese bread is naturally gluten-free because it is made with tapioca flour.
The most commonly used cheese for Brazilian cheese bread is Parmesan or Cheddar, but you can also use other hard, salty cheeses like Pecorino or aged White Cheddar.
Once the cheese bread has cooled completely, store it in an airtight container at room temperature for up to 3 days, or freeze for longer storage.
Yes, you can prepare the batter and refrigerate it for up to 3 days before baking. You can also freeze the unbaked cheese bread for up to a month.
You will need tapioca flour, milk, oil, eggs, salt, and shredded cheese, preferably Parmesan or cheddar.
What to Serve with Brazilian Cheese Bread
Just like they do in Brazil, you could (and should) try having Brazilian Cheese Bread for breakfast alongside a big cup of coffee and your favorite fruit jam. Here are some other ways to enjoy it as a snack:
- Just as it is - hot out of the oven.
- Alongside your favorite cheeses on a cheese board.
- Spread with nutella.
Ingredients in Brazilian Cheese Bread
- Tapioca Flour - you should be able to find the Bob’s Red Mill brand in most grocery stores these days. You may also find tapioca starch which is the same thing.
- Egg - any type of large egg will work.
- Milk - we prefer using whole milk or 2% milk.
- Olive Oil - use your favorite kind.
- Salt - sea salt works great.
- Sharp Cheddar Cheese is our preference, although you will find other recipes that use Parmesan cheese, which also works great. No matter which cheese you use, it’s best to grate it freshly from a block.
How to Make Brazilian Cheese Bread
- Prepare mini muffin trays. Grease mini muffin trays with butter or spray with nonstick cooking spray, and set aside.
- Blend ingredients. Combine all ingredients in a blender and blend on high for about 15 seconds. Scrape down the edges with a spatula as needed and blend again until fully incorporated.
- Bake. Pour batter into the prepared mini muffin tins, filling each about ½ way. Bake on a baking sheet in a preheated 400-degree oven for 15-17 minutes or until golden brown.
- Cool and serve. Remove from the oven and cool for 2 minutes in the pan before removing from the pan. Serve warm, and enjoy!
Frequently Asked Questions
Yes! The brilliant thing about this recipe is that you can actually blend and store the batter up to a week ahead of time. Keep the mixture in an airtight container in the fridge, baking up to a week after making it.
Nothing - they are the same thing. The names can be used interchangeably.
Nowadays, tapioca flour is commonly found in the baking aisle or the gluten-free section of your grocery store. If you can’t find it there, check the Latin American or even Asian aisles, too. As a last resort, you can easily find it for purchase online.
Storing and Freezing
- Leftover puffs: you can store leftover Brazilian Cheese Bread puffs in the fridge for up to a week, then pull them out and crisp them back up in a warm oven for a few minutes. You could freeze the baked puffs if you have a lot left over. Let them cool completely at room temperature, then store in freezer bags for up to 1 month.
- Freezing the batter: you can make the batter and transfer to a ziplock bag where it can be stored frozen for up to 1 month. Transfer to the fridge to thaw, then portion and bake as directed.
- Refrigerating the batter: uncooked batter can be stored in the refrigerator for up to a week. When you want to serve them, just portion and bake as directed.
Brazilian Cheese Bread Recipe
- 1 ½ cups Tapioca Flour
- 1 large Egg
- ⅔ cup Milk
- ⅓ cup Olive OIl
- 1 teaspoon Salt
- 1 cup Sharp Cheddar Cheese
- Preheat oven to 400 degrees.
- Grease mini muffin trays with butter, or spray with nonstick cooking spray, and set aside.
- Combine all ingredients in a blender and blend on high for about 15 seconds. Scrape down the edges with a spatula as needed and blend again until fully incorporated.
- Pour batter into the prepared mini muffin tins, filling each about ½ way.
- Bake on a baking sheet in a preheated 400 degree oven for 15-17 minutes, or until golden brown.
- Remove from the oven and cool for 2 minutes in the pan before removing from the pan. Serve warm, and enjoy!
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Brazilian Cheese Bread is a quick and easy snack to make for breakfast or any other time of day. The salty, cheesy puffs are crisp on the outside, chewy in the middle and naturally gluten-free.