Easy Brazilian Cheese Bread (Pão de Queijo)

This easy Brazilian Cheese Bread recipe, also known as (Pão de Queijo), is light and fluffy, packed with cheesy goodness. Ready in just 25 minutes, this bread will keep you coming back for more!

Pão de queijo recipe on a black serving plate.

Want a cheesy puff that’s crispy on the outside but gloriously soft and stretchy on the inside? That, my friends, is the joy of Brazilian Cheese Bread, also known as Pão de Queijo. It’s like your taste buds are throwing a carnival in your mouth, celebrating with each chew. These little golden orbs are a staple in Brazil. It is often enjoyed for breakfast or as a savory snack, and trust me, once you start, it’s impossible to stop at just one.

These delightful breads are a hit at parties, perfect for pulling apart and sharing — if you’re feeling generous, that is. Easy to whip up and even easier to devour, they’re a delicious excuse to gather friends and family around the table for some homemade joy. If you are looking for more delicious Brazilian recipes like this one check out some of my favorites such as Vegan Brazilian BowlBrazilian Mojito, or Brazilian Fish Soup (Moqueca).

What is Pao De Queijo?

Pão de Queijo, also known as Brazilian cheese bread, is a beloved Brazilian snack. These airy, cheesy rolls, made with tapioca flour, are remarkably light and fluffy. Watching them expand in the oven is akin to a delightful science experiment, resulting in delectable Brazilian cheese puffs.

What sets these cheese puffs apart is the use of tapioca flour instead of all-purpose flour, giving them an extra bounce. Another advantage of tapioca flour is that it renders this pão de queijo recipe gluten-free, which is always a plus.

Why We Love This Recipe

  • The combination of sharp cheddar and parmesan creates a rich, deeply satisfying cheesy flavor that cheese lovers adore.
  • Perfect for breakfast, as a side dish, or snack, it suits any mealtime or occasion.
  • Brazilian cheese bread has a delightfully chewy texture that’s crisp on the outside and tender inside, which is irresistibly fun to eat.
  • Made with staple ingredients, it’s an easy homemade treat that avoids preservatives and artificial additives.

Recipe Ingredients

Ingredients for Brazilian cheese bread gathered on a table.
  • Tapioca Flour (Polvilho Doce): Gives the Brazilian Cheese Bread the melt-in-your-mouth texture.
  • Milk: Adds moisture and helps to bind the dough, contributing to the bread’s tender crumb.
  • Cheese: Both sharp cheddar and parmesan are used for their strong flavors, which infuse the bread with a rich, cheesy taste.
  • Olive Oil: Provides fat for a tender texture and also contributes to the bread’s rich flavor profile.

See the recipe card for full information on ingredients and quantities.

Variations

  • Monterey Jack Delight: Trade the sharp cheddar for Monterey Jack cheese. This will give the bread a gentler, creamy taste while keeping it delightfully stretchy.
  • Almond Milk Twist: Use almond milk instead of regular milk for a lactose-free alternative that maintains the bread’s lightness.
  • Asiago Cheese Upgrade: Swap Parmesan with Asiago for a bolder, more pronounced cheese flavor.
  • Flaxseed Egg Substitute: For a vegan option, use a flaxseed egg. It acts as a great binder and adds an earthy note to the bread.
  • Sour Tapioca Flour (Polvilho Azedo): Use sour tapioca flour instead of regular tapioca flour for a tangier flavor.

See the recipe card for full information on ingredients and quantities.

How to Make Brazilian Cheese Bread

Step #1: Preheat your oven to 400 degrees Fahrenheit (200 degrees Celsius).

Step #2: Grease the mini muffin pan with olive oil.

A muffin tin being greased for Brazilian cheese rolls.

Step #3: Place all the ingredients into a blender. Pulse until the batter is smooth, using a spatula as needed to scrape the sides of the blender for thorough mixing.

Brazilian cheese bread ingredients in a blender.

Step #4: Pour the batter into the mini-muffin pan, filling each cup up to about ⅛ inch from the top.

Batter being poured into a mini muffin tin.

Step #5: Bake at 400 degrees Fahrenheit (200 degrees Celsius) for 15 to 20 minutes, or until the bread is puffy and lightly browned.

Brazilian bread recipe coming out of the oven.

Step #6: Remove it from the oven and let the bread cool on a rack for a few minutes. Enjoy while the chewy cheese bread is warm.

Brazilian cheese bread stacked on a black serving plate.

Expert Tips

  • Blend Thoroughly: Make sure to blend until the batter is completely smooth to avoid any lumps, stopping to scrape down the sides if necessary.
  • Don’t Overfill: Fill the muffin cups just shy of the top to give the bread room to rise and prevent spillover.
  • Consistent Oven Temperature: Ensure your oven has reached the right temperature before baking for even puffing and browning.
  • Freshly Grated Cheese: Use freshly grated cheese for the best melt and flavor.
Brazilian cheese bread stacked.

Frequently Asked Questions

What makes Brazilian cheese bread chewy?

The chewiness comes from tapioca flour, which creates a stretchy, doughy texture when baked.

Is Brazilian cheese bread actually from Brazil?

Yes, Brazilian cheese bread, known locally as ‘Pão de Queijo,’ is from Brazil, with its origins in the state of Minas Gerais.

Does Brazilian cheese bread need yeast?

No, it rises due to the cheese and egg, not because of the yeast.

Can I use a regular muffin pan for Brazilian cheese bread?

Yes, but the baking time may increase slightly.

Is Brazilian cheese bread suitable for a keto diet?

No, tapioca flour is high in carbs and not keto-friendly.

Storage Info

Store Brazilian Cheese Bread (Pão de Queijo) in an airtight container at room temperature for up to 2 days. For longer storage, freeze them for up to 3 months in a sealed bag. Reheat in the oven at 350°F (175°C) until warm and toasty. Microwaving can also work but may not maintain the original texture. Reheat by placing on a parchment-lined baking sheet in an oven preheated to 350°F (175°C) until warm and crispy, about 10-15 minutes.

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Brazilian cheese bread stacked on a black serving platter.

Brazilian Cheese Bread Recipe

This easy Brazilian Cheese Bread recipe, also known as (Pão de Queijo), is light and fluffy, packed with cheesy goodness. Ready in just 25 minutes, this bread will keep you coming back for more!
4.7 from 19 votes
Pin Rate
Course: Breads
Cuisine: Brazilian
Diet: Gluten Free, Vegetarian
Prep Time: 5 minutes
Cook Time: 15 minutes
Additional Time: 5 minutes
Total Time: 25 minutes
Servings: 16 Servings
Calories: 101kcal
Author: Linda
Print Recipe

Ingredients

  • 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

Instructions

  • Preheat your oven to 400 degrees Fahrenheit (200 degrees Celsius).
  • Grease the mini muffin pan with olive oil.
  • Place all the ingredients into a blender. Pulse until the batter is smooth, using a spatula as needed to scrape the sides of the blender for thorough mixing.
  • Pour the batter into the mini-muffin pan, filling each cup up to about ⅛ inch from the top.
  • Bake at 400 degrees Fahrenheit (200 degrees Celsius) for 15 to 20 minutes, or until the bread is puffy and lightly browned.
  • Remove it from the oven and let the bread cool on a rack for a few minutes. Enjoy while the chewy cheese bread is warm.

VIDEO

NOTES

Storage Info:
Store Brazilian Cheese Bread (Pão de Queijo) in an airtight container at room temperature for up to 2 days. For longer storage, freeze them for up to 3 months in a sealed bag. Reheat in the oven at 350°F (175°C) until warm and toasty. Microwaving can also work but may not maintain the original texture. Reheat by placing on a parchment-lined baking sheet in an oven preheated to 350°F (175°C) until warm and crispy, about 10-15 minutes.

Nutrition

Serving: 1serving | Calories: 101kcal | Carbohydrates: 10g | Protein: 2g | Fat: 6g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Trans Fat: 0.001g | Cholesterol: 14mg | Sodium: 190mg | Potassium: 24mg | Sugar: 1g | Vitamin A: 61IU | Calcium: 45mg | Iron: 0.2mg

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About the Author

Linda

Hi, I'm Linda! Welcome to The Wanderlust Kitchen, where I share recipes and travel adventures from all around the world. Here you'll find a world of recipes you can have confidence in. These recipes celebrate authentic food heritage as well as modern techniques and ingredients. Be adventurous and try a new recipe and travel somewhere you have never been before.  Bon Appétit! Bon Voyage!  

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