Name: Brazilian Cheese Bread (Pao de Queijo Recipe) Recipe
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Cuisine: Brazilian
Ingredients: 2 cups tapioca flour; 1 teaspoon salt; ½ teaspoon garlic powder; 1 cup whole milk; 2 large eggs; ⅓ cup vegetable oil (avocado oil or light olive oil); ½ cup shredded sharp cheddar cheese; ½ cup shredded mozzarella cheese

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Introduction

Brazilian Cheese Bread, or Pão de Queijo, is a delightful bite-sized snack that’s naturally gluten-free and wonderfully cheesy. Crispy on the outside and chewy inside, these little puffs are perfect for breakfast, snacks, or entertaining guests.

A close-up view of seven round, golden-brown cheese bread rolls placed inside a smooth, shallow white bowl with a thin, light brown rim. The bread rolls have a slightly cracked texture on their surface with a soft matte finish, and one roll is prominently in focus at the front center, showing a visible seam around its middle. The bowl sits on a white marbled surface with a subtle pattern, and a striped light-colored cloth is softly blurred in the background on the left side. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

2 cups tapioca flour
1 cup whole milk
2 large eggs
1/3 cup vegetable oil (avocado oil or light olive oil)
½ cup shredded sharp cheddar cheese
½ cup shredded mozzarella cheese
1 teaspoon salt
½ teaspoon garlic powder

Instructions

Step 1: Preheat the oven to 400 degrees F. Prepare several mini muffin pans by spraying them generously with nonstick cooking spray or brushing them well with oil.
Step 2: In a blender, combine the tapioca flour, whole milk, eggs, vegetable oil, shredded cheddar, shredded mozzarella, salt, and garlic powder. Cover and puree until the mixture is smooth and frothy.
Step 3: Use a spoon to portion the batter into the prepared muffin pans, filling each well about three-quarters full.
Step 4: Bake the cheese breads undisturbed for 19 to 20 minutes until they are golden on top and puffed up.
Step 5: If you have more batter to bake, puree the remaining batter again for about 30 seconds to create additional froth. Respray and refill the pans, then bake as before. Serve the cheese breads warm.

Tips & Variations

For a more intense cheese flavor, use a mix of parmesan and mozzarella instead of cheddar and mozzarella.
Make sure to puree the batter well to incorporate air—this helps create the characteristic puffiness.
If you don’t have mini muffin pans, a regular muffin tin works too, but adjust baking time accordingly.
Add herbs like finely chopped rosemary or chives for an herby twist.

Storage

Store leftover cheese breads in an airtight container at room temperature for up to 2 days. To keep longer, refrigerate for up to 5 days or freeze for up to 1 month. Reheat in a preheated oven at 350 degrees F for about 5-7 minutes to regain crispness and warmth.

How to Serve

A white bowl filled with eight round, golden-brown bread rolls stacked closely together, each roll showing a slightly cracked, crispy outer texture with uneven surfaces and a warm, toasted color. The bowl sits on a white marbled surface, and in the blurred background, another white bowl with similar bread rolls is partially visible, along with a beige and white striped cloth adding a soft texture contrast. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use milk alternatives instead of whole milk?

Yes, you can substitute whole milk with unsweetened plant-based milks like almond or oat milk, but whole milk gives the best texture and flavor.

Why do my cheese breads sometimes turn out dense?

The key is blending the batter until smooth and frothy to incorporate air. Also, using fresh and finely shredded cheese helps achieve the soft, puffy texture.