Brazilian Cheese Bread (Pão de Queijo)
Pão de Queijo is Brazil’s iconic cheese bread—crispy on the outside, soft and chewy on the inside, and bursting with cheesy flavor! Naturally gluten-free and easy to prepare, it’s perfect for breakfast, snacks, or as a side dish.
- Prep Time: 15 mins
- Cook Time: 25 mins
- Total Time: 40 mins
- Yield: 12–15 rolls 1x
- Category: Snack, Side Dish
- Cuisine: Brazilian
Ingredients
Dry Ingredients:
- 2 cups tapioca flour
- 1/2 teaspoon salt
Wet Ingredients:
- 1/2 cup milk (whole preferred)
- 1/4 cup vegetable or olive oil
Egg:
- 1 large egg, room temperature
Cheese:
- 1 cup grated Parmesan cheese
- 1 cup grated mozzarella cheese (or semi-hard cheese like cheddar)
Instructions
Set oven to 375°F (190°C). Grease a mini muffin tin or line a baking sheet with parchment paper.
In a saucepan, combine milk, oil, and salt. Heat gently until it just starts bubbling. Remove from heat before boiling.
Pour the hot liquid over the tapioca flour in a large bowl, stirring constantly. Let it cool slightly for 5–10 minutes.
Beat in the egg until smooth. Gradually fold in the Parmesan and mozzarella. The dough should be soft and slightly sticky.
Grease your hands or use a cookie scoop to form small balls (about 1.5 inches in diameter). Arrange them in the muffin tin or on the baking sheet.
Bake in the oven for 20–25 minutes, or until golden and puffed. Rotate halfway through for even baking.
Notes
Serving Suggestions:
- Great with coffee, tea, or as a side to soups.
- Garnish with fresh parsley for a pop of color.
Tips & Tricks:
- If the dough feels too dry, add 1–2 tablespoons of milk.
- For variety, use cheddar, gouda, or add a pinch of garlic powder.
Storage & Reheating:
- Store: Keep at room temperature in an airtight container for up to 2 days.
- Reheat: Warm in a 350°F oven for 5–7 minutes to restore crispness.
- Freeze: Freeze unbaked dough balls. Bake directly from frozen, adding 3–5 minutes to the cooking time.
Find it online: https://cakeshungry.com/brazilian-cheese-bread/