Brazilian
👍 Beginner Friendly
40 mineasy
BrazilianSnack
Recipe Story
origins & traditionsPão de Queijo, Brazil's beloved cheese bread, is a naturally gluten-free snack that originated in the state of Minas Gerais. These small, golden puffs are made with tapioca flour, which gives them their signature chewy texture and hollow center. The combination of parmesan cheese, eggs, and milk creates a rich, savory flavor that makes them irresistible. Traditionally served warm from the oven, these cheese breads are a staple at Brazilian breakfast tables, afternoon snacks, and cocktail parties. The beauty of Pão de Queijo lies in its simplicity and the unique texture that only tapioca flour can provide. Whether enjoyed plain or stuffed with additional cheese, these golden bites represent the heart of Brazilian comfort food and hospitality.
Instructions
step by step0/8 done
Preheat oven to 375°F (190°C). Line two baking sheets with silicone mats or parchment paper.
In a medium saucepan, combine milk, vegetable oil, and salt. Bring to a gentle boil over medium heat, stirring occasionally.
Remove from heat and immediately add the tapioca flour all at once. Stir vigorously with a wooden spoon until a thick, smooth dough forms. The mixture will be very sticky. Let cool for 5 minutes.
Transfer the dough to a mixing bowl. Add eggs one at a time, mixing well after each addition. The dough will be very loose and sticky at first but will come together.
Add the grated parmesan cheese and mix until fully incorporated. The dough should be smooth, stretchy, and sticky.
Using wet hands or a small ice cream scoop, portion the dough into balls about 1.5 inches in diameter. Place them on the prepared baking sheets, spacing them 2 inches apart.
Bake for 20-25 minutes, rotating the pans halfway through, until the pão de queijo are puffed, golden brown, and slightly cracked on top.
Remove from oven and let cool for 5 minutes before serving. They are best enjoyed warm.
Pão de Queijo
4.3 (150)
Golden, crispy Brazilian cheese bread made with tapioca flour and parmesan cheese. These addictive gluten-free puffs are chewy inside with a delightfully crispy exterior, perfect for any time of day.
easy
40 min
24 servings
Ingredients
0 of 6 checked
Wet Ingredients
- 1 cups milk
- 1/3 cups vegetable-oil
- 1 teaspoons salt
Dry Ingredients
- 2 cups flour, tapioca flour/starch
Binding
- 2 pieces eggs, at room temperature
Cheese
- 1 1/2 cups cheese-parmesan, freshly grated
Chef Tips
expert advice•For the best texture, use tapioca flour (polvilho azedo), not tapioca starch.
•Brazilian tapioca flour is fermented and provides the authentic flavor and texture.
•If you can't find it, regular tapioca starch works but the texture will be slightly different.
•You can substitute half the parmesan with mozzarella for a milder, stretchier cheese bread.
•For a spicier version, add a pinch of cayenne pepper to the dough.
•The dough can be made ahead and refrigerated for up to 24 hours before baking.
•You can also freeze unbaked portions on a tray, then transfer to a freezer bag; bake from frozen, adding 5 extra minutes to the baking time.
•Some variations include adding cooked bacon bits, herbs like oregano or basil, or stuffing each ball with a cube of cheese before baking.
•The key to perfect pão de queijo is ensuring the milk mixture is very hot when you add the tapioca flour, as this helps gelatinize the starch.
