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Brazilian Cheese Bread (Pão de Queijo)

Brazilian cheese bread is the ultimate cheesy, chewy snack with a crispy exterior and soft, stretchy center. These naturally gluten-free bites made with tapioca flour and cheese come together in under an hour, perfect for parties, snacking, or any occasion.
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Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Servings: 24 cheese breads
Course: Appetizer, Breads and Doughs, Side Dish, Snack
Cuisine: Brazilian
Calories: 95
Ingredients Equipment Method Notes

Ingredients
  

Main
  • 2 cups 240 grams tapioca flour
  • 1 cup 240 ml whole milk
  • 1/3 cup 80 ml vegetable oil
  • 1 teaspoon salt
  • 2 large eggs at room temperature
  • 1 cup 100 grams Parmesan cheese, finely grated
  • 1/2 cup 60 grams mozzarella cheese, shredded

Equipment

  • Medium saucepan
  • Large mixing bowl
  • Wooden spoon or silicone spatula
  • Measuring cups and spoons
  • Baking sheet
  • Parchment paper or silicone baking mat
  • Wire cooling rack
  • Stand mixer with paddle attachment (optional)

Method
 

  1. Preheat your oven to 400 degrees Fahrenheit (200 degrees Celsius). Line a baking sheet with parchment paper.
  2. Combine the milk, vegetable oil, and salt in a medium saucepan over medium heat. Bring the mixture to a gentle boil, watching carefully so it does not overflow.
  3. Remove the saucepan from heat immediately once the liquid boils. Pour in all the tapioca flour at once and stir vigorously with a wooden spoon until it forms a rough, sticky dough.
  4. Transfer the dough to a large mixing bowl or stand mixer bowl. Let it cool for 10 to 15 minutes until warm but not hot.
  5. Add one egg at a time to the warm dough, mixing thoroughly after each addition until the dough becomes smooth and sticky.
  6. Add the grated Parmesan and shredded mozzarella to the dough. Mix until the cheese distributes evenly throughout.
  7. Lightly oil your hands. Scoop about 1.5 tablespoons of dough and roll into smooth balls. Place each ball on the prepared baking sheet, spacing them about 2 inches apart.
  8. Bake for 20 to 25 minutes until puffed and golden brown. Do not open the oven door during the first 15 minutes.
  9. Remove from oven and let cool on a wire rack for about 5 minutes. Serve warm for the best stretchy, cheesy texture.

Notes

For extra cheesy flavor, brush the tops with melted butter and sprinkle with additional grated Parmesan immediately after baking. Store cooled cheese breads in an airtight container in the refrigerator for up to 4 days. Freeze unbaked dough balls for up to 3 months and bake directly from frozen, adding 5 to 7 minutes to baking time. Reheat in a 350°F oven for 5 to 8 minutes. Avoid the microwave as it makes them rubbery.