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).

Full written and printable recipe:

More recipes you may like:
Garlic Parmesan Dinner Rolls:
Garlic Parmesan Herb Challah Bread:
Quick and Easy Flatbread:
Honey Oatmeal Bread:

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Makes 16 bread rolls
Ingredients:
1 1/3 cups (170g) Tapioca flour
2/3 cup (160ml) Milk
1/3 cup (80ml) Oil
1 Egg, large
1/2 teaspoon Salt
2/3 cup (85g) Grated mozzarella cheese or any other cheese
1/4 cup (25g) Parmesan cheese, grated

Directions:
1. Preheat oven to 400°F (200°C).
2. In a large bowl place tapioca flour. Set aside.
3. 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.
4. 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.
5. Eat warm or let cool.

Notes:
• 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.

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23 Comments

  1. Mariza DeMelo

    Where is the receita?

    Reply
  2. Nacho Rubilar

    yummy thats makes me hungry

    Reply
  3. alondra.

    se ve muy rico !!

    Reply
  4. Ashley Stockard

    I'm not gonna lie but there is a Brazilian restaurant that actually makes this and its really good if you haven't tried it yet you have to

    Reply
  5. MocCity Minas Gerais

    tapioca flour? Pão de Queijo não leva tapioca . It´s wrong recipe

    Reply
  6. Jina M

    Looks delicious. Thanks for sharing. Can I use tapioca starch instead of flour?

    Reply
  7. Rumors of WAAAGH

    I followed this recipe and the outcome was wonderful. I have repeated the recipe a few times, and it has become a house favorite. I was having trouble rolling the dough into balls. I tried using regula flour but it was messy. I decided to soak my fingers in water, and it worked, no more sticky fingers. I hope this helps guys. Thank you for sharing this excellent recipe.

    Reply
  8. Pablo Vargas

    I been to belo horizonte and some small towns of Minas Gerais and pao de queijo. Tropeiro, feijoada and churrasco are the best

    Reply
  9. Silvi

    aw, I tried, but I couldn't roll any balls – the flour basically melted away and adding more didn't help. Had to go for some regular flour in addition and I think it changed the texture too much 😔

    Reply
  10. Lorraine Keow

    my dough came out extremely sticky and unable to roll balls. What should i do?

    Reply
  11. Erica Sapienza

    Excellent recipe! 👍🏼👍🏼

    Reply
  12. Madiefdez Makeup

    This Is very similar to Columbian pan de bono.

    Reply
  13. Solange Núñez Daza

    Que maravillas!! Muchas gracias 😘 me fascina el pan de queso , desde Chile, bendiciones!!!

    Reply
  14. khoo chee peng

    Love from Singapore

    Reply
  15. Arnaldo PérezOrtiz

    Is it necessary to use tapioca flour?, or is it ok with all purpose flour?

    Reply
  16. phunkchikk

    Everything went perfect the first time. But today when I added the boiled milk and oil, it turned into some custard texture. I added more flour but it was as if it melted into the milk.

    Reply
  17. Jennifer

    I love this recipe so much and so does my family! Thank you so much <3

    Reply
  18. THREE OLD EMPIRES

    tried and tasted. wonderful.

    Reply
  19. Grace Song

    I love this I’ve had those when I visited Brazil I live in America went to Sao pulo twice

    Reply
  20. Dalila da Silva Carvalho

    I'm Brazilian and this recipe is originally from my home state(Minas Gerais). You did it so right and I'm so happy and proud! Congrats! <3

    Reply
  21. Riverside Ballers

    Do you let the dough cool after adding the hot milk and oil?

    Reply

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