Pão de Queijo (Brazilian Cheese Bread)

5 from 1 vote

Pão de Queijo (Brazilian Cheese Bread)

Pão de Queijo, or Brazilian cheese bread, is irresistibly soft and pillowy—a delightful treat my kids can’t get enough of! These naturally gluten-free, cheesy puffs are the perfect quick snack, boasting a golden, crisp crust and an airy, light interior that melts in your mouth.

Prep Time10

Cook Time15

Total Time25

Course: Baking, Breakfast, Snack

Cuisine: Brazilian

Keyword: Brazilian Cheese Bread, Pão de Queijo

Servings: puffs

Author: Cheryl Johnson

Equipment

1 mini muffin tin

Ingredients

1 ½ cups tapioca flour (175 grams)
2/3 cup milk
¼ cup vegetable oil
¼ cup sharp cheddar cheese (35 grams) shredded, packed
¼ cup parmesan cheese (35 grams) freshly grated, packed
1 large egg
½ teaspoon salt

Instructions

Preheat oven to 400 degrees F.
Spray a mini muffin tin with non-stick cooking spray. Set aside.
Add all ingredients to a blender then blend just a few seconds (10 to 15 seconds only) until all ingredients are combined. Give the mixture a stir in case any dry ingredients are stuck at the bottom of the blender.
Pour the batter into the mini muffin tin—each cavity should be about ¾ full to give the cheese bread room to grow while baking. This recipe will make 24 Brazilian cheese breads.
Bake for 15 minutes then turn the oven off, open the oven door just a crack, and let the cheese bread cool to room temperature slowly. Let the cheese breads sit in the open oven for about 10 minutes before removing from oven. Letting them cool slowly will help prevent the cheese breads from getting crater holes (sinkholes) in the middle.
Serve warm or cold.
Store leftovers in a sealed food-safe container at room temperature for up to 3 days. Let them cool completely before storing in a sealed food-safe container.

Notes

I use vegetable oil because it’s neutral in flavor. You can substitute butter or olive oil. Just be aware the taste will be altered.
Be careful not to overmix the batter; the ingredients need to be blended until they’re mixed, and that’s it!
This recipe doesn't include any leavening agents like baking powder or yeast. Instead, the bread rises thanks to the steam and air pockets formed during baking. To achieve the best rise, ensure your oven is fully preheated and very hot before you begin baking.
Grate and shred the cheese yourself rather than purchasing pre-shredded cheese. The pre-shredded cheese has a coating on it that prevents it from melting smoothly.
Check all of your ingredients to ensure they are gluten-free. Don’t forget to read the cross-contamination warnings on packages as well.
As with any baking recipe, it’s crucial to weigh the flour rather than relying on a measuring cup dipped directly into the flour bag. For this recipe, measure exactly 175 grams of tapioca flour. Scooping flour straight from the bag can cause it to become packed, leading to an excess amount being added and potentially altering the recipe's texture.
It’s important to let the cheese bread cool slowly in the oven while the oven door is cracked open. A sudden change of temperature—from the hot oven to the cool countertop—can cause the cheese bread to get sinkholes in the middle. They’re still delicious but not as pretty.

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