Enjoy warm and chewy Brazilian Cheese Bread, or Pão de Queijo, a gluten-free delight made with tapioca flour and cheese, ready in about 40 minutes for an authentic taste of Brazil’s most beloved snack.
Pão de Queijo
Description
Pão de Queijo is a traditional Brazilian cheese bread made from tapioca flour, eggs, and cheese—typically Parmesan or a local Brazilian cheese like Minas. With a crispy exterior and a chewy, stretchy interior, these little cheese puffs are naturally gluten-free and irresistibly addictive. Commonly served for breakfast or as an afternoon snack, they’re a staple in Brazilian homes and bakeries. Best of all, they’re easy to make and only require a few ingredients—perfect for whenever a cheesy craving strikes.
Ingredients
Instructions
-
Preheat your oven to 375°F (190°C). Line a baking sheet with parchment paper and set aside.
-
In a medium saucepan, combine the milk, vegetable oil, and salt. Bring to a gentle boil over medium heat, then remove from heat as soon as bubbles start to appear.
-
Immediately pour the hot mixture into a large bowl containing the tapioca flour. Stir vigorously with a wooden spoon until well combined and a sticky dough forms. Let it cool slightly for about 5 minutes.
-
Add the egg and grated cheese to the dough. Mix thoroughly until the dough becomes smooth and elastic. You can use your hands to knead it slightly if needed.
-
Using lightly oiled hands or a spoon, form small balls (about 1 to 1.5 inches in diameter) and place them on the prepared baking sheet, leaving some space between each ball.
-
Bake for 20–25 minutes, or until the cheese breads puff up and turn lightly golden on top.
-
Remove from the oven and let them cool for a couple of minutes. Serve warm for the best texture—soft, chewy, and full of cheesy flavor. Perfect on their own or with coffee!
Brazilian Cheese Bread, pão de queijo, gluten-free cheese bread, Brazilian snack, tapioca flour
