Brazilian Cheese Bread easy feel good family treat
Bake warm, cheesy Brazilian Cheese Bread at home with this easy, gluten-free family recipe, perfect for snacks, parties, or cozy weeknights.
Ingredients
- Here’s everything you need to make a batch of warm cheesy Brazilian cheese bread at home. I’ve added quick notes so you know exactly why each ingredient matters and how you can tweak it.
2 cups (240 g) tapioca flour
- This is the base of pão de queijo and what gives it that soft chewy texture. It’s naturally gluten free, so no wheat flour is needed.
1 cup (240 ml) milk
- Whole milk gives the best flavor and richness but you can use semi-skimmed if that’s what you have on hand.
⅓ cup (80 ml) neutral oil
- A light oil like sunflower canola, or vegetable oil works best. It helps create a tender crumb and keeps the cheese bread moist.
1 teaspoon fine salt
- Adjust to taste especially if your cheese is very salty. A little goes a long way in boosting flavor.
2 large eggs, at room temperature
- The eggs bind the dough and add richness. Room-temperature eggs blend more easily into the warm milk and oil mixture.
1 cup (100 g) finely grated Parmesan cheese
- Parmesan adds a sharp savory flavor that’s classic in Brazilian cheese bread. Grate it finely so it melts smoothly into the dough.
½ cup (50 g) shredded mozzarella cheese
- Mozzarella brings that stretchy melty texture and a mild cheesy taste. You can swap part of it for cheddar or another easy-melting cheese if you like.
Helpful Ingredient Tips
- Use measuring cups and a scale if possible
- Tapioca flour compacts easily so weighing it (if you can) helps you get consistent, light, and puffy cheese rolls.
- Choose good-quality cheese
- Because Brazilian cheese bread is all about the cheese a flavorful Parmesan makes a big difference. Pre-grated is convenient, but freshly grated often melts and tastes better.
- Room-temperature ingredients mix better
- When the eggs and milk aren’t too cold they blend more smoothly with the warm oil mixture, giving you a silky dough and an even bake.
- Gluten-free friendly by default
- Since this recipe relies on tapioca flour you don’t need to make any special swaps to keep it naturally gluten free—perfect for sharing with a crowd.
Instructions
- Follow these simple steps to bake a batch of warm, cheesy Brazilian cheese bread that’s crisp on the outside and soft and chewy inside.
Preheat the oven and prepare the pan
- Preheat your oven to 200°C (400°F).
- Line a baking sheet with parchment paper or lightly grease a mini muffin pan. Both options work well for bite-sized pão de queijo.
Heat the milk, oil, and salt
- In a small saucepan, combine the milk, oil, and salt.
- Warm over medium heat until the mixture is steaming and just starting to bubble around the edges, but not boiling.
- This warm liquid helps hydrate the tapioca flour and creates that classic stretchy texture.
Mix with the tapioca flour
- Place the tapioca flour in a large mixing bowl.
- Carefully pour the hot milk and oil mixture over the flour.
- Stir with a wooden spoon or spatula until the flour is moistened and you get a lumpy, slightly sticky dough.
- Let it cool for 5–10 minutes so it’s not too hot before adding the eggs.
Incorporate the eggs
- Add the eggs one at a time, mixing well after each addition.
- The dough will look slippery and strange at first, then gradually come together into a smooth, glossy, elastic mixture.
- If it feels very stiff, you can add a tablespoon of milk; if it’s too loose, sprinkle in a bit more tapioca flour.
Fold in the cheese
- Add the grated Parmesan and shredded mozzarella to the bowl.
- Fold until the cheese is evenly distributed throughout the dough.
- You should have a soft, sticky dough that holds its shape when scooped.
Shape the cheese bread
- Lightly oil your hands or use a small cookie scoop to make the dough easier to handle.
- Scoop or roll the dough into balls about 3 cm (1–1¼ inches) in diameter.
- Arrange them on the baking sheet or in the mini muffin cavities, leaving a little space for them to puff.
Bake until puffed and golden
- Bake for 15–20 minutes, or until the Brazilian cheese bread is well puffed and lightly golden on top.
- Avoid opening the oven too early, as a sudden temperature drop can cause the rolls to deflate.
Serve warm and enjoy
- Let the pão de queijo cool for a couple of minutes, then serve while still warm and cheesy inside.
- They’re best enjoyed fresh from the oven, but you can reheat leftovers briefly in a hot oven to revive their texture.
Actionable tip:
- For a busy day, you can shape the dough into balls, freeze them on a tray until firm, then transfer to a freezer bag. Bake from frozen, adding a few extra minutes, for quick, freshly baked Brazilian cheese bread whenever you need an easy, feel-good family treat.
Notes
Nutrition Information (Per Serving – Approximate)
This Brazilian cheese bread (pão de queijo) is a naturally gluten-free cheese bread. Values are estimates and can vary with specific brands and cheese choices.- Calories: ~300 kcal
- Carbohydrates: ~29 g
- Protein: ~9 g
- Total Fat: ~16 g
- Saturated Fat: ~6–7 g
- Cholesterol: ~70–80 mg
- Sodium: ~530–600 mg
- Fiber: ~1 g