Brazilian Cheese Bread Recipe (Pão De Queijo)
This traditional Brazilian cheese bread (Pão De Queijo) is one of the easiest bread recipes I’ve ever made. If you are not familiar with this recipes, this bread is soft, fluffy and loaded with cheese. And it’s not only easy recipe but also gluten free (there is no wheat flour in this recipe).
Brazilian Cheese Bread Recipe (Pão De Queijo)
Ingredients
- 1 ⅓ cups 170g Tapioca flour
- ⅔ cup 160ml Milk
- ⅓ cup 80ml Oil
- 1 Egg large
- ½ teaspoon Salt
- ⅔ cup 85g Grated mozzarella cheese or any other cheese
- ¼ cup 25g Parmesan cheese, grated
Instructions
- DIRECTIONS
- Preheat oven to 400°F (200°C).
- In a large bowl place tapioca flour. Set aside.
- In a large pan place milk, oil and salt. Bring to a boil. Pour into the tapioca and stir until combined. Add egg and stir until combined. add cheeses and stir until incorporated and a sticky dough forms.
- Shape the dough into balls and place on a baking tray lined with parchment paper. Bake for 15-20 minutes, until lightly golden and puffed.
- Eat warm or let cool.
- Which cheese to use for Pão De Queijo: you can use mozzarella, cheddar cheese, gruyere cheese, combination of serval cheese or any cheese that you like.
- How to serve Pão De Queijo: the best way is to eat them warm while the cheese is melted. You also can reheat them before serving.
- You can store Pão De Queijo at room temperature up to 3 days.
- To freeze them, shape into balls, place on the baking try and bring to the freezer. Once they are frozen, transfer to a ziplock bag and keep them in the freezer up to 3 months.
Video
Hi. Does it have to be tapioca flour ? Any alternative flour to use ?
Hi,
Traditional Brazilian cheese bread is made of tapioca flour. Iv’e never tried to make it with something else, but maybe you can try with potato starch or cornstarch. Can’t guarantee it would work.
I also have plant bread recipes or cheese balls with regular wheat flour.
Leena farinha de tapioca é o mesmo que polvilho doce. Para se fazer farinha de tapioca basta umidecer o polvilho doce, misturar muito bem e passar por uma peneira, para não sobrar grumos
After freezing, do I thaw them, then bake as described in recipe?
No you don’t need to defrost them before baking. I make big baches, freeze them in ziploc bags with a date. So practical!
Be well
Hi, I tried your recipe, it was great. I tried it again a day later with the same ingredients and the dough was so so sticky that I couldn’t roll the cheese balls in my hand. Do you know what I may have done wrong? I used the same measurements and ingredients. That was so odd! thank you!
You can replace the milk with water, no the dough doesn’t become so sticky
Is tapioca starch or cassava starch same with tapioca flour? In my country, it’s being labeled as tapioca starch/cassava starch. Thank you in advance for the reply.
Made these today. Really good but next time I will add more parmesan cheese for a sharper taste or use Sao Jorge cheese for even tastier treat. Thanks for the recipe!
Hi guys! I’ve tried this recipe and after MANY attempts of trial and error, I’ve found that there is not enough tapioca flour. I’ve increased the measurements to 1 cup and 2/3 cups of flour and this worked wonders to actually be able to form the balls. I also not only add salt to the olive oil and milk mix but I salt the tapioca flour and now they come out PERFECTLY. It’s important to make sure that the milk and olive mix has fully coated ALL of the flour BEFORE you then add the egg. I shred the