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    Home | Appetizer Recipes

    Brazilian Cheese Bread

    Dated: April 15, 2019 Last Modified: June 13, 2022 by Sarah Mock 6 Comments. As an Amazon Associate, I earn from qualifying purchases. This post contains affiliate links.

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    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.
    Jump to Recipe Pin Recipe Print Recipe
    Brazilian cheese bread square
    Brazilian cheese bread collage of 4 images for pinterest

    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.

    home made pão de queijo

    Even if you don't follow a gluten free diet, this 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!

    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!

    pão de queijo batter ready for scooping

    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 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 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.
    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 pulled apart to show the inside

    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.freshly grated parmesan cheese on a plate

    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. 

    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.

    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!horizontal image of Brazilian cheese bread

    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 portion of the dough to be baked off later. 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.

    Printable Brazilian Cheese Bread Recipe:

    Brazilian cheese bread square

    Brazilian Cheese Bread Recipe

    Sarah Mock
    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.
    5 from 7 votes
    Print Recipe Pin Recipe
    Note From Sarah

    There is more to a recipe than just the recipe card. Frequently Asked Questions within the blog post that you may find helpful. Simply scroll back up to read them!

    Prep Time 15 mins
    Cook Time 20 mins
    Total Time 35 mins
    Prevent your screen from going dark, toggle to button to the right to turn GREEN
    Course Bread Recipes
    Cuisine Brazilian
    Servings 36
    Calories 259 kcal

    Ingredients
      

    • 1 cup whole milk
    • ½ cup vegetable oil
    • 1 teaspoon salt
    • 10 oz. tapioca flour 2 cups
    • 2 large eggs
    • 2 cups freshly grated Parmesan cheese

    Instructions
     

    • Preheat the oven to 425.
    • 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 whole milk, ½ cup vegetable oil
    • Add the salt and 2 cups of sifted tapioca flour.
      1 teaspoon salt, 10 oz. tapioca flour
    • Remove from the heat and with a wooden spoon, stir the mixture until the mixture come together.
    • Transfer the dough to the bowl of a stand mixer and fit it with a paddle attachment. 
    • Turn the speed to low and allow the dough to cool down until the dough is no longer steaming. 
    • With the mixer on low speed, add the eggs and allow it to incorporate fully before adding the second egg.
      2 large eggs
    • Add the grated parmesan cheese to the pão de queijo dough and stir to combine.
      2 cups freshly grated Parmesan cheese
      pão de queijo batter ready for scooping
    • Line a baking sheet with parchment or a silicone mat. 
    • Use a small cookie scoop portion out the dough, spacing an inch apart.
    • Bake for 20 minutes or until lightly golden on top and the cheese bread is free from the pan when the pan is shaken.
    • Serve warm.

    Notes

    freshly grated parmesan cheese on a plate
    Don't use the parmesan cheese in the can. Grate your own.
     
    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. 
    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. 
    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.
    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!
    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 portion of the dough to be baked off later. 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.  

    Nutrition

    Serving: 3Calories: 259kcalCarbohydrates: 24gProtein: 6gFat: 15gSaturated Fat: 4gPolyunsaturated Fat: 10gCholesterol: 47mgSodium: 498mgSugar: 2g

    Nutrition Disclosure

    Nutritional facts are estimates and are provided as a courtesy to the reader. Please utilize your own brand nutritional values to double check against our estimates. Nutritional values are calculated via a third party. Changing ingredients, amounts or cooking technique will alter the estimated nutritional calculations.

    Tried this recipe?Let us know how it was!

    Sharing of this recipe to social media is both encouraged and appreciated. Please share the direct link back to the recipe. Copy/Pasting and/or screenshots of the recipe to any social media is strictly prohibited. Content and photographs are copyright protected. SavoringTheGood®

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    About Sarah Mock

    Sarah Mock is a classically trained Chef and graduate of Johnson & Wales University. A culinary blogger for 13 years Sarah helps the home cook prepare her recipes with professional results.

    Reader Interactions

    Comments

    1. Sarah

      April 17, 2019 at 1:43 pm

      best of both worlds! Enjoy Taryn!

    2. Taryn

      April 17, 2019 at 1:33 pm

      Delicious AND gluten-free! These are great.

    3. Sarah

      April 17, 2019 at 12:44 pm

      Isn't it the best!? Cheese and bread with out the gluten!

    4. Allison

      April 17, 2019 at 12:27 pm

      Love how cheesy these are! Thanks for sharing this delicious recipe!

    5. Sarah

      April 17, 2019 at 11:57 am

      J,
      You are welcome! If you take a picture of the bread and post it to social media, be sure to tag it #STGRecipies so I can see!!

    6. J Swag

      April 17, 2019 at 11:03 am

      Great tips in this recipe. Brazilian cheese bread is a favorite when we eat out. Now I can make it at home.

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    Sarah Mock is a classically trained Chef and graduate of Johnson & Wales University. A culinary blogger for 13 years Sarah helps the home cook prepare her recipes with professional results.
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