This Easy Brazilian Cheese Bread recipe, also known as (Pão de Queijo) is so light and fluffy and packed with cheesy goodness you will keep going back for more!
If you have not tried Brazilian Cheese Bread before you are missing out! I have never had such a light a fluffy piece of bread before trying these! This airy, stretchy, and cheesy bread will melt in your mouth and you will no longer look at cheese bread the same.
When you first make this Brazilian Cheese Bread, otherwise known as Pão de Queijo, watching them puff up in the oven is similar to when you did a science experiment at school growing up. This thin batter you create almost explodes out of the mini muffin pan creating these little Brazilian Cheese Puffs!
One thing that makes these little cheese puffs different is that Tapioca Flour is used instead of all-purpose flour, which gives it that extra bounce. Another great things about using Tapioca Flour is that it makes this recipe Gluten Free which is always a win.
How to Make Brazilian Cheese Bread
Assemble your ingredients. For exact amounts see recipe card below.
Preheat your oven to 400 degrees Fahrenheit.
Grease the mini muffin pan with olive oil.
Place all the ingredients into a blender. Pulse until the batter is smooth, use a spatula as needed to scrape the sides of the blender so that the batter is mixed well.
If desired, you can store the batter in your refrigerator for up to a week in an airtight container.
Pour into mini-muffin pan: Pour the batter into the mini muffin pan up to about ⅛ inch from the top.
Bake at 400 degrees Fahrenheit for 15 to 20 minutes, until the bread is puffy and lightly browned.
Remove from the oven and let the bread cool on a rack for a few minutes.
Enjoy while these chewy cheese minis are warm.
Different Types of Cheese:
When making this dish it is important to use at least 2 types of cheeses but no more than 3. Here are some common combinations for this recipe:
Sharp White Cheddar and Parmesan: This is the pair that I used for this recipe and I love how bold the flavors are.
Parmesan Cheese and Queso Fresco
Parmigiano-Reggiano and Mozzarella
Choose the cheese flavors you love the most if you want to change it up to your taste!
Because bacon makes everything taste better. If you are wanting to add these in I would put in 1/8-¼ cup based on how prevalent you want the bacon to be in the cheese bread.
Herbs and Spices:
If you are looking to add in some major flavor to this recipe consider adding in your favorite herbs and spices. I have used garlic, rosemary, even paprika for a hint of spice so feel free to use what you like and make it your own! When adding I have used 1 – 2 teaspoons of herbs and spices and you can base it on how strongly spiced you want your bread to be.
Storage and Reheating
If, and that is a BIG if, but if you have any of these delicious Brazilian cheese buns left over then you can keep them in an airtight container on your counter for a couple of days.
If you are not serving them right away I would make the batter and keep the batter in an airtight container in your fridge which can last up to a week and then cook up a batch right before you want to serve them, so they are fresh and hot out of the oven.
It is not recommended to freeze Brazilian Cheese Bread because it will lose its fluffy and stretchy qualities.
To reheat these back up you can pop them in the microwave for a few seconds to warm them up.
What Recipes Pair with this Brazilian Cheese Bread?
This bread pairs well with so many recipes, it can really go with almost any recipe, and certainly isn’t limited to Brazilian recipes or Latin recipes. It go especially well with meaty main dishes. Here are a few to consider:
More Bread Recipes
Looking for more Bread Recipes? Check these out!
Here’s the Recipe!
Easy Brazilian Cheese Bread Recipe
- 1 1/2 cups tapioca flour
- 2/3 cup milk
- 1/4 cup sharp cheddar cheese
- 1/4 cup parmesan cheese
- 1/3 cup extra virgin olive oil
- 1 large egg at room temperature
- 1 teaspoon salt
- Preheat your oven to 400 degrees Fahrenheit.
- Grease the mini muffin pan with olive oil.
- Place all the ingredients into a blender. Pulse until the batter is smooth, use a spatula as needed to scrape the sides of the blender so that the batter is mixed well.
- If desired, you can store the batter in your refrigerator for up to a week in an airtight container.
- Pour into mini-muffin pan: Pour the batter into the mini muffin pan up to about ⅛ inch from the top.
- Bake at 400 degrees Fahrenheit for 15 to 20 minutes, until the bread is puffy and lightly browned.
- Remove from the oven and let the bread cool on a rack for a few minutes.
- Enjoy while these chewy cheese minis are warm.