Print

Authentic & Easy Pão de Queijo (Brazilian Cheese Bread): Crispy Outside, Chewy Inside

A stack of freshly baked, golden-brown brazilian cheese bread puffs piled high on a light-colored plate.
Print Recipe
Save Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

You can make this authentic Pão de Queijo, or Brazilian Cheese Bread, quickly. This recipe yields naturally gluten-free cheese bread that is crispy on the outside and deliciously chewy and cheesy on the inside. It is perfect for breakfast, snacks, or as party appetizers.

Ingredients

Scale
  • 1 cup whole milk
  • 1/2 cup vegetable oil
  • 1 teaspoon salt
  • 2 cups tapioca flour (sour or sweet)
  • 2 large eggs
  • 1 cup shredded Parmesan cheese
  • 1 cup shredded mozzarella or Monterey Jack cheese

Instructions

  1. Preheat your oven to 375°F (190°C). Lightly grease a standard muffin tin or line baking sheets with parchment paper.
  2. In a medium saucepan, combine the milk, oil, and salt. Heat this mixture over medium heat until it just begins to boil. Remove from heat immediately.
  3. In a large bowl, place the tapioca flour. Pour the hot milk mixture over the flour and mix well with a wooden spoon until a thick, sticky dough forms. This step is important for the texture.
  4. Let the dough cool slightly, about 10 minutes.
  5. Add the eggs to the dough one at a time, mixing well after each addition until fully incorporated. The dough will become looser.
  6. Stir in the Parmesan cheese and mozzarella cheese until the dough is uniform and cheesy.
  7. Scoop the dough into small balls, about 1 to 1.5 inches in diameter, and place them onto your prepared baking sheets or into the muffin tin cups. They should be spaced a couple of inches apart.
  8. Bake for 20 to 25 minutes, or until the cheese bread puffs up and the outside turns golden brown and slightly crisp.
  9. Serve warm immediately for the best chewy texture.

Notes

  • For the best texture, use a combination of cheeses. Parmesan adds flavor, while mozzarella or Monterey Jack provides the necessary stretch.
  • You can prepare the dough ahead of time, roll it into balls, and freeze them. Bake directly from frozen, adding 5 to 10 minutes to the baking time.
  • This recipe uses tapioca flour, making it naturally gluten-free bread, which is great for those with dietary needs.
  • To achieve the perfect puffiness, make sure your initial milk and oil mixture is hot when you pour it over the tapioca flour.

Nutrition

Find it online: https://bringdish.com/brazilian-cheese-bread-recipe-easy-pao-de-queijo/