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Brazilian Cheese Bread (Pão de Queijo)

Brazilian cheese bread, or pão de queijo, brings the irresistible combination of crispy golden exteriors and stretchy, cheesy centers to your table in under 30 minutes. These gluten-free bites rely on tapioca flour and plenty of cheese to create a texture that you simply cannot replicate with wheat flour.
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Prep Time 10 minutes
Cook Time 18 minutes
Total Time 28 minutes
Servings: 24 cheese bread puffs
Course: Appetizer, Breakfast, Snack
Cuisine: Brazilian
Calories: 78
Ingredients Equipment Method Notes

Ingredients
  

Main
  • 1/2 cup whole milk
  • 1/4 cup water
  • 1/4 cup vegetable oil or olive oil
  • 1 teaspoon salt
  • 2 cups tapioca flour also called tapioca starch
  • 2 large eggs
  • 1 1/2 cups shredded Parmesan cheese about 4 ounces

Equipment

  • Blender or food processor
  • Medium saucepan
  • Mini muffin tin or regular muffin tin
  • Measuring cups and spoons
  • Wooden spoon or spatula
  • Box grater

Method
 

  1. Preheat your oven to 400°F and generously grease a mini muffin tin with oil or cooking spray.
  2. Combine the milk, water, oil, and salt in a medium saucepan over medium-high heat. Bring the mixture to a rolling boil, watching carefully so it does not boil over.
  3. Remove the saucepan from heat and immediately dump in all the tapioca flour at once. Stir vigorously with a wooden spoon until the mixture forms a sticky, thick dough with no dry flour remaining.
  4. Let the tapioca mixture cool for about 5 minutes so it will not scramble the eggs when you add them.
  5. Transfer the cooled tapioca mixture to your blender and add both eggs. Blend on medium speed for about 30 seconds, scraping down the sides as needed, until the mixture becomes completely smooth.
  6. Add the shredded Parmesan cheese to the blender and pulse just a few times until the cheese is evenly distributed.
  7. Fill each muffin cup about three-quarters full with the batter, which will be quite liquid and pourable.
  8. Bake the cheese breads for 15 to 18 minutes, until they puff up beautifully and turn golden brown on top. The tops should feel firm when gently pressed, and the edges should pull away slightly from the pan.
  9. Let the cheese breads cool in the pan for 2 to 3 minutes before attempting to remove them. Run a small knife or offset spatula around the edges if any stick to the pan.
  10. Transfer the cheese breads to a serving basket or plate and serve while still warm for the best texture and flavor.

Notes

Use freshly grated cheese rather than pre-shredded for better melting and more authentic flavor. Do not skip the boiling step for the liquid mixture, as this is what activates the tapioca starch properly. If your batter seems too thick after blending, add a tablespoon of milk at a time until it reaches a pourable consistency. Store completely cooled cheese breads in an airtight container in the refrigerator for up to 5 days, or freeze for up to 3 months.