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.
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.
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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.
This cheese bread recipe comes from my friend, Rebecca, and the amazing website, Devour Dinner.
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.
Or, make enough to serve as a side to Steak Fajitas, Slow Cooker Carnitas or any of your other favorite Latin American entrees.
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
Ingredients
- 1 ½ cups Tapioca Flour
- 1 large Egg
- ⅔ cup Milk
- ⅓ cup Olive OIl
- 1 teaspoon Salt
- 1 cup Sharp Cheddar Cheese
Instructions
- 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!
Nutrition
Take a look at all of our 2021 Freaky Friday Fall Edition Recipes:
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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.
Paulina
Can I use Mozzarella cheese instead of Cheddar?
Dave
Can you use all purpose flour for this recipe ?
Jill Baird
No, You need to use the tapioca flour so they will stay light and fluffy.
Lydia
Can you use any other flours? Like maybe rice flower would work?
Jill Baird
I've only used tapioca flour but if you try rice flour, I'd love to know how it goes.
Brandi Burgess
Oh my word these little cheese breads are TOO DIE FOR!!!!
Rebecca
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!
Erin
What perfect little bites of cheesy bread! This looks amazing and perfect to pair with almost anything.
Julie Menghini
What beautiful bread bites! I just love the simple ingredients, and how easy they were to make. I'll be making them regularly now!
Angela
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!
Jennifer
I love how poppable these are! I made them with some tomato soup and they were a huge hit! They ate all of them!
Amy Nash
We did a big Brazilian feast at home with bacon wrapped chicken skewers, black beans, rice, and this Brazilian cheese bread. It was delicious!
Lynn @ Fresh April Flours
Ok, these are adorable AND delicious! Thanks for sharing, Jill!
Debi
These look great! I made these once years ago and have forgotten all about them. I need to make these again.
Sandra Shaffer
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!
Kathryn
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 🙂
Kathleen
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!
Michaela Kenkel
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!
Sue Ringsdorf
Ohmygosh, these little cheese breads are SO delicious! I especially love the middle!
Catherine
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?
Jill Baird
The mini ones are what I've used.
Sheila Thigpen
Can't wait to try these — they sound amazing! Saving for my gluten-free friends 🙂 Thanks for the recipe!