This delicious Brazilian cheese bread has a perfect combination of delicious taste and texture. Filled with pockets of airy goodness that taste so cheesy, that you won’t be able to stop at just one!
I love Brazillian cheese bites because they make the perfect side or appetizer! Make this a meal by serving these with some steak, roasted garlic broccoli, and a classic arugula salad.
What is Brazilian Cheese Bread?
This Brazilian cheese bread recipe is one that you will always want to have on hand after you cook it! Brazilian cheese bread is a delightful, airy bread that is in the shape of bite-sized rolls. Known as Pão de Queijo in Brazil, this popular bread has made its way to the states, and boy are we grateful! The bread dough has parmesan, and white cheddar cheese and the ingredients are all baked together to form the most delightful roll.
This Brazilian cheese bread has a base of tapioca flour (making it gluten-free!), and this helps to create that light and airy texture that is necessary for Brazilian cheese bread. This recipe is so simple and easy and will be on your weekly rotation to go with all of your meals. I am sure of it! Try this out and make it alongside some meat and a salad for a dinner that your whole entire family will love!
Ingredients to Make this Bread
Even though this Brazilian cheese bread is from Brazil, you can make it at home with just a few simple ingredients! Check out the recipe card at the bottom of the post for exact measurements.
- Tapioca Flour: This keeps this cheese bread gluten-free and delicious!
- Butter: I used unsalted butter in this recipe.
- Milk: Whole milk works best in this recipe because it has a higher fat content which is good for this bread!
- Salt: The salt will enhance the flavors of all of the ingredients in this bread.
- Parmesan Cheese and White Cheddar Cheese: These cheese are what make the bread so incredibly delicious!
- Eggs: I always use large eggs when I cook a recipe.
How to Make Brazilian Cheese Bread
This bread is quite simple to make, and it yields a large amount! I like to double the recipe if I am bringing it to a party or using it as an appetizer. It flies off the table so fast that I am always glad to have extras!
- Prep: Preheat the oven to 375°. Add the tapioca flour to a large bowl and set aside.
- Mix and let dough rest: Add the butter, milk, and salt to a medium saucepan and heat over high heat. Bring to a boil and remove from the heat. Pour the hot liquid over the tapioca flour and mix until smooth. Set aside to rest for 10-15 minutes.
- Add eggs and cheese and then knead: After the dough has rested, add the parmesan, cheddar, and eggs. Mix until combined. It will be a pretty soft dough.
- Roll into balls: Drop 1-½ tablespoon sides scoops onto a baking sheet or into a muffin tin. If you want to roll them into balls, grease your hands with oil and roll before placing them on the baking sheet.
- Cook: Bake for 10-12 minutes, until the tops are lightly browned. Serve the Brazilian cheese bread warm.
Is Brazilian Cheese Bread Gluten Free?
Yes! Because this recipe uses tapioca flour as the base for the bread, this Brazilian cheese bread recipe can be eaten by any and all of your gluten-free friends! Plus, it’s super delicious, so no one should have to miss out!
Does it Need to be Refrigerated?
No! Once you have let your Brazilian cheese bread cool then it can be stored in an airtight container on your counter for up to 3 days. Reheat them in your oven at 200 degrees for about 5-10 minutes until they are warmed through or serve them at room temperature.
Brazilian Cheese Bread (Pão de Queijo)
- 2 Cups Tapioca Flour
- ½ Cup Unsalted Butter
- 2/3 Cup Whole Milk
- 1 Teaspoon Salt
- 1 Cup Freshly Grated Parmesan Cheese
- ½ Cup Grated White Cheddar Cheese
- 2 Eggs
- Preheat the oven to 375°. Add the tapioca flour to a large bowl and set aside.
- Add the butter, milk, and salt to a medium saucepan and heat over high heat. Bring to a boil and remove from the heat. Pour the hot liquid over the tapioca flour and mix until smooth. Set aside to rest for 10-15 minutes.
- After the dough has rested, add the parmesan, cheddar, and eggs. Mix until combined. It will be a pretty soft dough.
- Drop 1-½ tablespoon sized scoops onto a baking sheet or into a greased muffin tin. If you want to roll them into balls, grease your hands with oil and gently roll before placing them on the baking sheet.
- Bake for 10-12 minutes, until the tops are lightly browned. Serve warm.
All nutritional information is based on third party calculations and is only an estimate. Each recipe and nutritional value will vary depending on the brands you use, measuring methods and portion sizes per household.
This recipe is way off by almost a full cup of starch. The ratio of liquids/ solids must be adjusted.
Also, traditional Brazilian cheese bread doesn’t take cheddar cheese.
This recipe doesn’t make a dough. It makes a batter and the result is like pancakes
Attempted to make this recipe. After pouring the liquid ingredients into the flour, it didn’t become smooth, it was all crumbly so I figured to add more boiled milk. Mixed in the eggs and cheese, it was really sticky, can’t roll into a ball, I used a greased ice cream scooper instead. After it baked and cooled down, tried it and the texture was like a mochi instead of bread. Not sure what I did wrong.
Brazilian cheese bread is supposed to taste more like mochi! You got the texture right.
I’m confused by how the recipe is written. It says to knead the dough for 10 minutes until smooth. This is more a batter then a dough. Regardless I attempted to knead it. It beaver became smooth because of the crated cheese in it. I could not see how you could roll this batter in a ball and have it hold it shape. So I used muffin tins. It took twice as long to bake even though I tested my oven temperature first to be sure it was properly calibrated. It never domed like the picture shows. I was very disappointed especially since I bought hard to find tapioca flour just for this recipe.
Oh no! I’m so sorry that it didn’t turn out for you. Did you make sure to let the dough rest after adding the liquid to the tapioca flour?
I Alyssa. Do you know how I would adjust the recipe for high altitude?
Hello! This is made at high altitude so you can follow the current recipe!
Can you use any other flour besides Tapioca Flour?
Tapioca flour is key to this recipe. I haven’t tried any substitutes before. You could try cornstarch or all-purpose flour but that may affect the texture a bit. Let me know how it turns out!