Easy Brazilian Cheese Bread (Pão de Queijo)

Want a cheesy puff that’s crispy on the outside but gloriously soft and stretchy on the inside? That, my friends, is the joy of Brazilian Cheese Bread, also known as Pão de Queijo. It’s like your taste buds are throwing a carnival in your mouth, celebrating with each chew. These little golden orbs are a staple in Brazil. It is often enjoyed for breakfast or as a savory snack, and trust me, once you start, it’s impossible to stop at just one.

These delightful breads are a hit at parties, perfect for pulling apart and sharing — if you’re feeling generous, that is. Easy to whip up and even easier to devour, they’re a delicious excuse to gather friends and family around the table for some homemade joy. If you are looking for more delicious Brazilian recipes like this one check out some of my favorites such as Vegan Brazilian Bowl, Brazilian Mojito, or Brazilian Fish Soup (Moqueca).

What is Pao De Queijo?

Pão de Queijo, also known as Brazilian cheese bread, is a beloved Brazilian snack. These airy, cheesy rolls, made with tapioca flour, are remarkably light and fluffy. Watching them expand in the oven is akin to a delightful science experiment, resulting in delectable Brazilian cheese puffs.

What sets these cheese puffs apart is the use of tapioca flour instead of all-purpose flour, giving them an extra bounce. Another advantage of tapioca flour is that it renders this pão de queijo recipe gluten-free, which is always a plus.

Why We Love This Recipe

• The combination of sharp cheddar and parmesan creates a rich, deeply satisfying cheesy flavor that cheese lovers adore.
• Perfect for breakfast, as a side dish, or snack, it suits any mealtime or occasion.
• Brazilian cheese bread has a delightfully chewy texture that’s crisp on the outside and tender inside, which is irresistibly fun to eat.
• Made with staple ingredients, it’s an easy homemade treat that avoids preservatives and artificial additives.

Recipe Ingredients

• Tapioca Flour (Polvilho Doce): Gives the Brazilian Cheese Bread the melt-in-your-mouth texture.
• Milk: Adds moisture and helps to bind the dough, contributing to the bread’s tender crumb.
• Cheese: Both sharp cheddar and parmesan are used for their strong flavors, which infuse the bread with a rich, cheesy taste.
• Olive Oil: Provides fat for a tender texture and also contributes to the bread’s rich flavor profile.

See the recipe card for full information on ingredients and quantities.

Variations

• Monterey Jack Delight: Trade the sharp cheddar for Monterey Jack cheese. This will give the bread a gentler, creamy taste while keeping it delightfully stretchy.
• Almond Milk Twist: Use almond milk instead of regular milk for a lactose-free alternative that maintains the bread’s lightness.
• Asiago Cheese Upgrade: Swap Parmesan with Asiago for a bolder, more pronounced cheese flavor.
• Flaxseed Egg Substitute: For a vegan option, use a flaxseed egg. It acts as a great binder and adds an earthy note to the bread.
• Sour Tapioca Flour (Polvilho Azedo): Use sour tapioca flour instead of regular tapioca flour for a tangier flavor.

See the recipe card for full information on ingredients and quantities.

Step #2: Grease the mini muffin pan with olive oil.

Step #3: Place all the ingredients into a blender. Pulse until the batter is smooth, using a spatula as needed to scrape the sides of the blender for thorough mixing.

Step #4: Pour the batter into the mini-muffin pan, filling each cup up to about ⅛ inch from the top.

Step #5: Bake at 400 degrees Fahrenheit (200 degrees Celsius) for 15 to 20 minutes, or until the bread is puffy and lightly browned.

Step #6: Remove it from the oven and let the bread cool on a rack for a few minutes. Enjoy while the chewy cheese bread is warm.

Expert Tips

• Blend Thoroughly: Make sure to blend until the batter is completely smooth to avoid any lumps, stopping to scrape down the sides if necessary.
• Don’t Overfill: Fill the muffin cups just shy of the top to give the bread room to rise and prevent spillover.
• Consistent Oven Temperature: Ensure your oven has reached the right temperature before baking for even puffing and browning.
• Freshly Grated Cheese: Use freshly grated cheese for the best melt and flavor.

Frequently Asked Questions

Storage Info

Store Brazilian Cheese Bread (Pão de Queijo) in an airtight container at room temperature for up to 2 days. For longer storage, freeze them for up to 3 months in a sealed bag. Reheat in the oven at 350°F (175°C) until warm and toasty. Microwaving can also work but may not maintain the original texture. Reheat by placing on a parchment-lined baking sheet in an oven preheated to 350°F (175°C) until warm and crispy, about 10-15 minutes.

More Bread Recipes That You Will Love

• Honey and Herb Bread
• Easy Rustic Olive Bread
• Lemon Poppy Seed Summer Squash Bread
• Savory Irish Soda Bread