Pão de Queijo (Brazilian Cheese Bread)

Pão de queijo aka., Brazilian cheese bread is a great recipe that calls for milk, vegetable oil, tapioca flour, eggs and freshly grated parmesan cheese.

Baked in 15-20 minutes this easy recipe for pao de queijo from scratch will quickly become one of your favorite cheesy bread recipes!

No need to go to a Brazilian restaurant to eat pao de queijo thanks to the easy to follow recipe below.

They are best when they are served warm, and fresh out of the oven.

Even if you don't follow a gluten-free diet, these chewy Brazilian cheese puffs will quickly be added to your weekly meal plan. Chaffles are also going to be a favorite because they are not only gluten-free but low carb!

These puffs would make the perfect addition to a cheese board, or break them open to scoop up muhammara dip or as a gluten-free option for serving alongside my favorite chipped beef cheese ball. Don't forget to check out my gluten-free Christmas cookies!

Pao de Queijo Ingredients:

Substitutions

Unfortunately, there isn't an easy substitute for tapioca flour or tapioca starch in this recipe. The unique properties of the tapioca flour lead to a tender, delicious cheese bread that all-purpose flour can not provide. 

Try Monterrey Jack cheese in place of the parmesan if you want to switch up your cheeses.

How to make Pão de Queijo

1. Preheat the oven to 425.
2. Simmer in a medium saucepan, bring the milk and vegetable oil to just below a simmer. Bubbles will form at the edge and rise from the bottom. 
3. Add the salt and 2 cups of sifted tapioca flour.
4. Remove from the heat and with a wooden spoon, stir the mixture until the mixture comes together.
5. Transfer the dough to the bowl of a stand mixer and fit it with a paddle attachment. 
6. Turn the speed to low and allow the dough to cool down until the dough is no longer steaming. 
7. Turn the mixer on low speed, add the eggs and allow it to incorporate fully before adding the second egg.
   
8. Add the shredded cheese to the batter and stir to combine.
9. Line a baking sheet with parchment or a silicone mat or use a mini muffin tin. 
10. Use a small cookie scoop to make dough balls, spacing an inch apart.
11. Bake for 20-25 minutes or until lightly golden on top and the cheese bread is free from the pan when the pan is shaken.
12. Serve warm.

Can I use cassava flour instead of tapioca starch?

No, you can't use cassava flour instead of tapioca starch for pao de queijo, as the traditional recipe is made with tapioca flour, which has distinct properties crucial for the texture and consistency of the dish.

Does the recipe work with mozzarella or cheddar cheese?

Yes, the pao de queijo recipe can be made with mozzarella or cheddar cheese, as well as with different cheeses.

Other Brazilian recipes to try:

• Brigadeiro (Chocolate Truffles)
• Feijoada (Black Bean Stew)
• Moqueca (Brazilian Fish Stew)

Frequently asked questions, answers and tips:

Pão de Queijo

Sarah Mock

Pão de queijo aka., Brazilian cheese bread calls for milk, vegetable oil, tapioca flour, eggs and parmesan cheese and bakes in 20 minutes

Pin Recipe Print Recipe

Prep TimePrep Time:15 minutes mins

Cook TimeCook Time:20 minutes mins

Prep TimeTotal Time:35 minutes mins

servingsServings 36

Ingredients

1x2x3x

• ▢ 1 Cup (244 g) Whole Milk
• ▢ ½ Cup (109 g) Vegetable Oil
• ▢ 1 Teaspoon (1 Teaspoon) salt
• ▢ 10 oz. (10 oz.) tapioca flour 2 cups
• ▢ 2 (2) Egg
• ▢ 2 Cups (200 g) freshly grated Parmesan cheese

Instructions

1. Preheat the oven to 425.
2. In a medium sauce pan, bring the milk and vegetable oil to just below a simmer. Bubbles will form at the edge and rise from the bottom. 
   1 Cup (244 g) Whole Milk, ½ Cup (109 g) Vegetable Oil
3. Add the salt and 2 cups of sifted tapioca flour.
   1 Teaspoon salt, 10 oz. tapioca flour
4. Remove from the heat and with a wooden spoon, stir the mixture until the mixture come together.
5. Transfer the dough to the bowl of a stand mixer and fit it with a paddle attachment. 
6. Turn the speed to low and allow the dough to cool down until the dough is no longer steaming. 
7. With the mixer on low speed, add the eggs and allow it to incorporate fully before adding the second egg.
   2 Egg
8. Add the grated parmesan cheese to the pão de queijo dough and stir to combine.
   2 Cups (200 g) freshly grated Parmesan cheese
9. Line a baking sheet with parchment or a silicone mat. 
10. Use a small cookie scoop portion out the dough, spacing an inch apart.
11. Bake for 20 minutes or until lightly golden on top and the cheese bread is free from the pan when the pan is shaken.
12. Serve warm.

Nutrition

Serving: 3 | Calories: 259kcal | Carbohydrates: 24g | Protein: 6g | Fat: 15g | Saturated Fat: 4g | Polyunsaturated Fat: 10g | Cholesterol: 47mg | Sodium: 498mg | Sugar: 2g

Notes

What type of cheese should be used in pão de queijo?

I love freshly grated parmesan cheese in this recipe. I am not a fan of the parmesan cheese in the green container or even the pre-shredded stuff in the bag. This recipe works best with the freshly grated cheese. You are welcome to mix it up with different grated hard cheeses. Just be sure that you are using 2 cups of the cheese.

Is there a substitute for the tapioca flour in pão de queijo?

Unfortunately, there isn't an easy substitute for tapioca flour or tapioca starch in this recipe. The unique properties of the tapioca flour lead to a tender, delicious cheese bread that all-purpose flour can not provide. 

 

CourseCourse: Bread Recipes

CuisineCuisine: Brazilian

KeywordKeyword: Brazilian Cheese Bread, Brazilian Cheese Bread Recipe, gluten free cheese bread