Brazilian Cheese Bread Recipe

An easy, delicious gluten free treat is pão de queijo. This Brazilian cheese bread recipe calls for tapioca flour or tapioca starch and freshly grated parmesan cheese. They are best when they are served warm, fresh out of the oven. Even if you don’t follow a gluten free diet, this Brazilian cheese puffs will quickly be added to your weekly meal plan.

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! 

Are pão de queijo or Brazilian Cheese bread gluten free?

The beauty of Brazilian cheese bread is that not only they cheesy deliciousness but they are gluten free so everyone in the class can enjoy them! If you are looking for an easy gluten free bread for the dinner table,  pão de queijo is for you!

Can you freeze pão de queijo to be baked off later?

A great option for when you want to make a double batch of gluten free cheese bread puffs is to freeze a potion of the dough to be baked off latter. Just portion out the dough on a silicone mat or parchment paper, freeze completely and store in a freezer safe container, with as much air removed as possible. Just within 3 months and do not thaw before baking off. 

How to reheat pão de queijo.

I will reheat Brazilian cheese bread in the microwave with a damp paper towel over them. But my favorite way to reheat them is to place them on a cookie sheet and place them in the oven THEN turn the oven on to 200. When the oven beeps that it is hot, the bread is ready!

How to store Brazilian cheese breads.

Once the breads are cooled, store them in an airtight container. But it is rare that we have leftovers at my house! They are usually all gobbled up while they are fresh from the oven. 

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. 

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

I love a 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.

Are pão de queijo served warm or cold?

I will serve these gluten free cheese breads warm, fresh out of the oven covered in a clean towel in a bowl. They are delicious cold, served with an espresso or a glass of tea. 

Pão de Queijo Ingredients:

• whole milk
• vegetable oil
• salt
• tapioca flour (2 cups)
• eggs
• Parmesan cheese

How to make Pão de Queijo, Brazilian Cheese Bread

1. Preheat the oven to 425.
2. Simmer 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. 
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 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. Turn the mixer on low speed, add the eggs and allow it to incorporate fully before adding the second egg.
8. Add the grated parmesan cheese to the pão de queijo dough and stir to combine.
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.

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Printable Brazilian Cheese Bread Recipe:

Yield: 36

Brazilian Cheese Bread Recipe

Print

An easy, delicious gluten free treat is pão de queijo. This Brazilian cheese bread recipe calls for tapioca flour or tapioca starch and freshly grated parmesan cheese. They are best when they are served warm, fresh out of the oven.

Prep Time 15 minutes

Cook Time 20 minutes

Total Time 35 minutes

Ingredients

• 1 cup whole milk
• 1/2 cup vegetable oil
• 1 teaspoon salt
• 10 oz. tapioca flour (2 cups)
• 2 large eggs
• 2 cups 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. 
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 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.
8. 
9. Add the grated parmesan cheese to the pão de queijo dough and stir to combine.
10. Line a baking sheet with parchment or a silicone mat. 
11. Use a small cookie scoop portion out the dough, spacing an inch apart.
12. Bake for 20 minutes or until lightly golden on top and the cheese bread is free from the pan when the pan is shaken.
13. Serve warm.

Notes

Don't use the parmesan cheese in the can. Grate your own.

Recommended Products

• 
  Microplane Classic Series Zester Grater 18/8 Turquoise
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  18/8 Stainless Steel Medium Cookie Scoop
• 
  Aluminum Commercial Baker's Half Sheet (2 Pack)
• 
  Silpat Premium Non-Stick Silicone Baking Mat, Half Sheet Size, (2 pack)
• 
  Bob's Red Mill Tapioca Flour - 16 Ounce - 2 Pk

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Nutrition Information:

Yield:

12

Serving Size:

3
Amount Per Serving:Calories: 259 Total Fat: 15g Saturated Fat: 4g Trans Fat: 0g Unsaturated Fat: 10g Cholesterol: 47mg Sodium: 498mg Carbohydrates: 24g Fiber: 0g Sugar: 2g Protein: 6g

Nutritional facts are just estimates. Please utilize your own brand nutritional values to double check against our estimates.