These Brazilian Cheese Balls 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. If you like quick and easy bread recipes you can make in the blender, be sure to try our classic popover recipe and our Cheddar and Chive Popovers too.
This recipe was originally shared by my friend Rebecca from Devour Dinner.
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Brazilian Cheese Balls (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, these Brazilian cheese balls are most commonly eaten as a snack or for breakfast served with coffee. They’re 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.
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.
- Or, make enough to serve as a side to Steak Fajitas, Slow Cooker Carnitas or any of your other favorite Latin American entrees.
Key Ingredients
- 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.
- 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 1/2 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!
Brazilian Cheese Ball Variations
- Classic Parmesan. Swap the cheddar for 1 cup of finely grated Parmesan for a saltier, more traditional flavor, closer to the Minas cheese used in Brazil.
- Extra cheesy and stretchy. Use ½ cup of shredded mozzarella and ½ cup of grated Parmesan for that gooey cheese pull.
- Garlic herb. Add 1 minced garlic clove and 1 tablespoon of chopped fresh parsley or chives to the blender.
- Jalapeño cheddar. Stir 1 finely diced jalapeño into the batter after blending for a little kick.
- Bacon cheddar. Stir in ¼ cup of crumbled cooked bacon after blending.
- Everything bagel. Sprinkle the tops with everything bagel seasoning before baking.
- Romeo and Julieta. Serve with slices of guava paste (goiabada), a classic Brazilian sweet and salty pairing.
- Regular muffin size. Fill a greased standard muffin tin halfway and bake for 20 to 25 minutes. You’ll get about 10 to 12 larger cheese breads.
Frequently Asked Questions
Yes! The brilliant thing about this recipe is that you can actually blend and store the batter up to 3 days ahead of time. Keep the mixture in an airtight container in the fridge.
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.
Nothing – they are the same thing. The names can be used interchangeably.
Yes, they’re naturally gluten-free because they’re made with tapioca flour instead of wheat flour. If you’re baking for someone with celiac disease, check that your tapioca flour is labeled gluten-free.
Sharp cheddar and Parmesan are my favorites because they’re full of flavor. For a stretchier, milder version, use half mozzarella and half Parmesan. Mozzarella alone works, but the cheese balls will taste milder, so add a pinch of extra salt.
They’re best fresh and warm from the oven. Store leftovers in an airtight container at room temperature for up to 2 days or in the fridge for up to 5 days. Reheat in a 350°F oven for 3 to 5 minutes to crisp them back up.
Yes! If you love the frozen Brazi Bites from the grocery store, these taste very similar, and they’re easy to make fresh at home in about 20 minutes.
No. Tapioca flour is what gives these their signature chewy, stretchy texture. All-purpose flour will make them dense and bready instead.
I don’t recommend it. Rice flour doesn’t have the same stretchy texture as tapioca, so the cheese balls won’t puff up or get chewy.
Sharp cheddar and Parmesan are my favorites because they’re full of flavor. For a stretchier, milder version, use half mozzarella and half Parmesan. Mozzarella alone works, but the cheese balls will taste milder, so add a pinch of extra salt.
Make sure your oven is fully preheated to 400°F, and don’t open the door for at least the first 12 minutes. Fill the muffin cups only halfway, and blend the batter until completely smooth. Using room-temperature egg and milk also helps them rise.
This blender batter is pourable, so it needs a mini muffin tin to hold its shape. That’s what makes this version so quick and easy.
Yes! Fill each cup halfway and bake for 20 to 25 minutes, until puffed and golden. You’ll get about 10 to 12 larger cheese breads.
They’re best fresh and warm from the oven. Store leftovers in an airtight container at room temperature for up to 2 days or in the fridge for up to 5 days. Reheat in a 350°F oven for 3 to 5 minutes to crisp them back up.
Yes! Freeze baked cheese balls in a freezer bag for up to 2 months, and reheat straight from frozen in a 350°F oven for 8 to 10 minutes. You can also freeze the unbaked batter for up to 1 month.
Storing Instructions
- Leftover puffs: you can store leftover Brazilian cheese bites in the fridge for up to 5 days, 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 2 months.
- Freezing the batter: you can make the batter and transfer to a ziplock bag where it can be stored frozen for up to 2 months. 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 3 days. When you want to serve them, just portion and bake as directed.
Brazilian Cheese Balls (Pão de Queijo)
Ingredients
- 1½ cups tapioca flour
- 1 large egg
- 2/3 cup milk
- 1/3 cup olive oil
- 1 teaspoon salt
- 1 cup sharp cheddar cheese, shredded
Instructions
- Preheat oven to 400 degrees F.
- Grease mini muffin trays with butter, or spray with nonstick cooking spray, and set aside.
- Combine the tapioca flour, egg, milk, olive oil, salt, and shredded cheese 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 1/2 way and place muffin trays onto baking sheets.
- Bake in your preheated oven for 15-17 minutes, or until golden brown and puffed.
- Remove from the oven and cool for 2 minutes in the pan before removing. Serve warm and enjoy!
Notes
Nutrition
Did you make this?
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Hi, can they be baked just shaped into balls? Or is the muffin tin needed? Thanks in advance.
You can just add the batter to the muffin tins. It will be pourable.
Can I use Mozzarella cheese instead of Cheddar?
Hi, Paulina. Yes! You can use mozzarella instead of cheddar. In this case, it’s really all about the flavors and texture, so choose something you love that will also melt well.
Can you use all purpose flour for this recipe ?
No, You need to use the tapioca flour so they will stay light and fluffy.
Mine did not puff up. They were more flat instead of rounded. Any idea what happened? I used everything it called for. Thanks.
I’d love to help. Did you use the Tapioca Flour it calls for? Did you make any other substitutions?
I don’t have a mini muffin. Do u think it would work with regular size?
I haven’t tried it with a regular size muffin tin but I don’t see why that wouldn’t work.
It works more cook time
Can you use any other flours? Like maybe rice flower would work?
I’ve only used tapioca flour but if you try rice flour, I’d love to know how it goes.
Oh my word these little cheese breads are TOO DIE FOR!!!!
Thank you, Brandi!
I’ve heard of Brazilian snacks like these before and always wanted to try them! They were so fluffy and cheesy and delicious! I’ll definitely be making more of these!
What perfect little bites of cheesy bread! This looks amazing and perfect to pair with almost anything.
What beautiful bread bites! I just love the simple ingredients, and how easy they were to make. I’ll be making them regularly now!
Oh my goodness, I need these little bites of deliciousness like asap! I’ve heard to Brazilian cheese bread but never had it. Sounds so easy to make! A must try for sure- thanks for sharing!
I love how poppable these are! I made them with some tomato soup and they were a huge hit! They ate all of them!
We did a big Brazilian feast at home with bacon wrapped chicken skewers, black beans, rice, and this Brazilian cheese bread. It was delicious!
Ok, these are adorable AND delicious! Thanks for sharing, Jill!
These look great! I made these once years ago and have forgotten all about them. I need to make these again.
Love the idea of adding these to a cheese board instead of crackers. I can’t believe this is the first time I’ve heard of Brazilian cheese bread. Delicious! Great pick for FF!
Brazilian cheese bread is my favorite! I love how soft, airy and cheesy this is. Can’t wait to make this, I am way too excited 🙂
Sometimes you just need super cheesy pull pictures in your life, I am bookmarking and coming back often! These cheese bites look amazing and I love that they are gluten-free!
I am seriously drooling over these little beauties!! I learned so much reading your post, as I had never heard of Brazilian cheese bread before and now I am wondering WHY I haven’t eaten it already!! I will be baking these up this weekend!
Ohmygosh, these little cheese breads are SO delicious! I especially love the middle!
Very late to the game on this, but are these baked in a mini muffin tin like the really itty bitty ones, or a 12 cup muffin tin?
The mini ones are what I’ve used.
Can’t wait to try these — they sound amazing! Saving for my gluten-free friends 🙂 Thanks for the recipe!