Brazilian Cheese Bread (Pão de Queijo)

This Brazilian Cheese Bread, known as Pão de Queijo in Portuguese, is about to become your new obsession! These irresistible little cheese puffs are crispy and golden on the outside, while the inside stays wonderfully chewy and loaded with cheesy goodness. The best part? They’re naturally gluten-free, incredibly easy to make, and require just a handful of simple ingredients.
Originating from the Minas Gerais region of Brazil, pão de queijo has become a beloved snack throughout Brazil and around the world. Made with tapioca flour instead of wheat flour, these cheese breads have a unique texture that’s unlike anything else. The tapioca starch creates that signature chewy, almost bouncy interior that makes them so addictive.
Whether you serve them as a breakfast treat, afternoon snack, party appetizer, or side dish, these Brazilian cheese breads disappear fast! They’re perfect warm from the oven when the cheese is at its gooiest, but they’re also delicious at room temperature. Plus, you can make the dough ahead of time or freeze baked breads for quick reheating later. Get ready to fall in love with these delightful cheese puffs that bring a taste of Brazil right to your kitchen!

Why You’ll Love This Brazilian Cheese Bread:

There are countless reasons why pão de queijo has captured hearts worldwide. First and foremost, they’re naturally gluten-free without any compromise on taste or texture. If you or someone you love needs to avoid gluten, these cheese breads are a game-changer. They don’t taste like typical gluten-free baked goods because tapioca flour is the traditional ingredient, not a substitute.

The recipe is surprisingly simple considering how impressive the results are. You don’t need any special baking skills or techniques. Everything comes together in one bowl, and there’s no kneading, rising, or complicated steps. From start to finish, you can have fresh, hot cheese bread on your table in about 30 minutes.
Another huge advantage is their versatility. Eat them for breakfast with coffee, serve them as a side with soup or salad, offer them as party appetizers, or enjoy them as a satisfying snack any time of day. They pair beautifully with both sweet and savory accompaniments.

The texture is what really sets pão de queijo apart. That crispy golden exterior gives way to a chewy, elastic interior that’s packed with cheese flavor. It’s a texture you simply can’t achieve with regular wheat flour. Once you try them, you’ll understand why Brazilians are so passionate about their cheese bread.
Finally, these freeze beautifully! You can make a big batch, freeze them either before or after baking, and have homemade Brazilian cheese bread whenever the craving strikes. It’s like having a little piece of Brazil in your freezer ready to go.

Ingredient Breakdown:

• For the Cheese Bread:
• 2 cups tapioca flour (also called tapioca starch)
• 1/2 cup whole milk
• 1/4 cup water
• 1/3 cup vegetable oil (or canola oil)
• 1 teaspoon salt
• 2 large eggs
• 1 1/2 cups freshly grated Parmesan cheese

Optional Additions:

• 1-2 cloves minced garlic
• 2 tablespoons chopped fresh parsley, chives, or oregano

Step-by-Step Instructions

Preheat Your Oven:

Begin by preheating your oven to 400°F. Line a baking sheet with parchment paper or a silicone baking mat. This prevents sticking and makes cleanup easy. If you’re making a large batch, prepare two baking sheets.

Heat the Liquid Mixture:

In a medium saucepan, combine the milk, water, oil, and salt. Place over medium-high heat and bring the mixture to a gentle boil, stirring occasionally. You want to see bubbles forming around the edges and some movement in the center. This should take about 3-4 minutes.

Mix with Tapioca Flour:

As soon as the liquid mixture comes to a boil, remove the pan from heat. Immediately add all the tapioca flour at once. Using a wooden spoon or sturdy spatula, stir vigorously until the mixture comes together into a thick, sticky dough. It will look like a paste at this stage. Don’t worry if there are a few small lumps; they’ll work themselves out.

Let this mixture cool for about 5-10 minutes. This cooling period is crucial because if the mixture is too hot, it will cook the eggs when you add them, creating scrambled eggs in your dough instead of a smooth batter.

Add Eggs and Cheese:

Transfer the cooled tapioca mixture to a large bowl or the bowl of a stand mixer. If using a stand mixer, use the paddle attachment. Add the eggs one at a time, mixing well after each addition. The dough will be very sticky and stretchy, which is exactly what you want.

Once the eggs are fully incorporated and the dough is smooth, add the grated Parmesan cheese. Mix until the cheese is evenly distributed throughout the dough. The final dough should be thick, stretchy, and very sticky. It won’t be a firm dough like traditional bread; instead, it should be more like a thick, elastic batter.

Shape the Cheese Breads:

Here’s a helpful tip: lightly oil your hands or wet them with water to prevent sticking. Scoop about 2 tablespoons of dough and roll it between your palms to form a ball about 1.5 inches in diameter. The balls don’t need to be perfect; rustic shapes are part of their charm.

Place the dough balls on your prepared baking sheet, spacing them about 2 inches apart. They will puff up and expand during baking, so give them room to grow. You should get approximately 20-24 cheese breads from this recipe.

Bake Until Golden:

Place the baking sheet in your preheated oven and bake for 15-20 minutes. The cheese breads are ready when they’ve puffed up significantly, turned golden brown on the outside, and feel slightly firm when gently pressed. The exact baking time depends on the size of your cheese breads. Smaller ones will bake faster, while larger ones need more time.Serve Immediately:

Remove from the oven and let the cheese breads cool on the baking sheet for just 2-3 minutes. They’re absolutely incredible when served warm and the cheese is still gooey inside. Transfer to a serving basket or plate and watch them disappear!Recipe Tips and Variations.

Recipe Tips and Variations:

Using a Blender: For even easier preparation, you can make this recipe in a blender! Add the hot milk mixture to your blender, then add the tapioca flour, eggs, salt, and cheese. Blend on high for 30 seconds until smooth. This method creates an incredibly smooth batter.

Cheese Variations: While Parmesan is traditional and delicious, you can experiment with other cheeses. Try a combination of Parmesan and mozzarella for extra stretchiness, use aged cheddar for sharper flavor, or add crumbled feta for a tangy twist. In Brazil, they often use queijo minas, a local cheese, but Parmesan is the best substitute.

Make Them Smaller: For party appetizers, make mini cheese breads using just 1 tablespoon of dough per ball. Reduce baking time to 12-15 minutes. These bite-sized versions are perfect for entertaining.

Add Flavor Boosters: Mix in some dried herbs like rosemary or thyme, add a pinch of cayenne pepper for heat, fold in crispy bacon bits for a savory upgrade, or stir in some sun-dried tomatoes for Mediterranean flair.

Dairy-Free Version: Use non-dairy milk and oil as directed, then substitute the Parmesan with nutritional yeast (about 1/2 cup) for a cheesy flavor without dairy.

Storage and Make-Ahead Instructions:

Storing Baked Cheese Breads:
Store completely cooled cheese breads in an airtight container at room temperature for up to 2 days. For longer storage, refrigerate them for up to 5 days. Reheat in a 350°F oven for 5-7 minutes to restore their crispy exterior and warm, chewy interior. You can also microwave them for 20-30 seconds, though they won’t be as crispy.

Freezing Unbaked Dough:
This is my favorite make-ahead method! Shape all the dough balls and place them on a parchment-lined baking sheet. Freeze until solid, about 2 hours. Transfer the frozen dough balls to a freezer bag and store for up to 3 months. When ready to bake, place frozen dough balls on a baking sheet and bake at 400°F for 20-25 minutes (no thawing needed). They’ll take a few extra minutes compared to fresh dough.

Freezing Baked Cheese Breads:
Let baked cheese breads cool completely, then freeze in an airtight container or freezer bag for up to 2 months. Reheat from frozen in a 350°F oven for 10-12 minutes until warmed through and crispy again.

Refrigerating the Dough:
You can prepare the dough and refrigerate it in an airtight container for up to 24 hours. Let it come to room temperature for about 15 minutes before shaping and baking. The dough may be slightly firmer when cold, which can actually make it easier to shape.

Serving Suggestions:

Brazilian cheese bread is incredibly versatile and can be served in so many delicious ways. Here are my favorite serving ideas:

For breakfast, serve them warm with butter and jam, or alongside scrambled eggs and fresh fruit. They’re a delightful alternative to toast or bagels and pair beautifully with morning coffee.

As an appetizer, arrange them in a basket and serve with various dipping sauces like marinara, garlic aioli, honey butter, or hot sauce. They’re always a hit at parties and gatherings.

For lunch or dinner, serve them as a side dish with soups, stews, or salads. They’re particularly wonderful with black bean soup, tomato soup, or a hearty Brazilian feijoada. The cheesy bread is perfect for soaking up delicious broths and sauces.

For snacking, enjoy them plain straight from the oven, or split them open and fill with cream cheese, sliced ham and cheese, or your favorite sandwich fillings.

In Brazil, pão de queijo is commonly enjoyed with coffee or tea during afternoon snack time. Follow this tradition and serve them with your favorite hot beverage for a cozy afternoon treat.