Deliciously Simple Brazilian Cheese Bread Recipe (Pão de Queijo)

1. What is Pão de Queijo?
2. What is special about Pão de Queijo
3. Is there more than one way to make Brazilian Cheese Bread?
4. What kind of pan to use
5. Procedure to make Brazilian Cheese Bread
6. Serving Suggestions
7. Common Questions
8. Seriously, Don’t Miss Out On This Cheesy Goodness

Ever find yourself craving warm cheesy bread but totally intimidated by fancy baking? Yeah, I get you. This brazilian cheese bread recipe (Pão de Queijo, if you wanna get fancy) is my not-so-secret weapon for lazy but delicious carb adventures. You basically toss a few things together, no stress, and fifteen minutes later you’re gnawing on hot puffy happiness. There’s nothing technical, nothing fussy. Just gooey, toasty, gloriously cheesy bites that’ll mess up your willpower. Warning: friends and family will turn up. Empty-handed. Every. Single. Time.

What is Pão de Queijo?

Let’s break it down. Pão de Queijo is basically the rock star of Brazilian snacks. People eat it morning, noon, midnight snack—no judgment. It’s a little crispy on the outside and crazy cheesy and chewy inside. Kinda like a cheesy cloud that wandered into your kitchen.

There’s one thing though: pão de queijo uses tapioca flour (yup, the bubble tea stuff!), not regular wheat flour. This means it’s naturally gluten-free. So if you or someone you love avoids gluten, you’re still invited to the bread party. The flavor? Uh, just think of cheese stretching forever with every bite. Total comfort. Sauces it up with anything: coffee, tea, leftover bolognese sauce, whatever.

“I tried this brazilian cheese bread recipe for a brunch and everyone devoured it before I could even grab seconds! Plus, I just love saying ‘Pão de Queijo’ out loud. Feels fancy, tastes even better.” — Becky G.

What is special about Pão de Queijo

Alright, here’s the scoop. This stuff isn’t your average cheese bread. The number one thing: the chew. It’s got this almost mochi-like bite thanks to tapioca flour, and wow, it’s addictive. You’ll find yourself eyeing the last piece before anyone else can.

Let’s not skip the cheese—usually a sharp Brazilian cheese, but hey, I use cheddar, mozzarella, parmesan (once I even tried a shredded mystery cheese blend, shhh). It always comes out tasty. There’s also no yeast, so you don’t have to babysit dough for hours or panic when your kitchen is cold.

Basically, it feels like baking magic for us “impatient” folks. Simple, speedy, and every bit as satisfying as those breads you ogle at fancy cafés.

Is there more than one way to make Brazilian Cheese Bread?

Oh wow, so many ways. Some folks do the traditional stovetop method—heating up milk and oil before mixing. (I mean, if you’re feeling authentic, go wild!) But honestly, I usually take the easy blender route.

You can fill a mini muffin pan and bake ‘em up, or, if you’re a rebel, shape little balls with your hands. Sometimes my friend makes ‘em big like sandwich rolls, which… honestly, is genius. And if you’re in a rush? You might find pão de queijo mixes at Brazilian shops, but it never quite tastes as fresh as homemade.

For flavors? Get weird! Add herbs, a dash of chili flakes, or even more cheese. Because rules really don’t apply here.

What kind of pan to use

Okay, let’s keep it real simple: mini muffin pans are your best bet. That’s what gives that iconic puff and golden edge. Your everyday, standard metal ones work perfectly. No need to grease the heck out of it, just a little brush of oil or a quick spritz with cooking spray does the trick.

Don’t have a mini muffin pan? Regular muffin pans work, though the pieces come out a bit bigger. I once even used a baking tray, just plopped mounds on parchment. Looked weird, tasted amazing. It’s really forgiving. Glass pans, though… not so much. Things don’t puff and brown quite the same there. Metal it is for the win.

Procedure to make Brazilian Cheese Bread

Here’s the best part—it is so easy. Grab a blender. Throw in 1 cup whole milk, half a cup of neutral oil (like canola or sunflower), one egg, a teaspoon of salt, 2 cups of tapioca flour, and 1 to 1.5 cups of grated cheese (anything sharp works, parmesan is my go-to).

Blend those up till smooth, scrape the sides down once, then whiz again. The batter will look thin, like pancake batter, and that’s normal. Pour it into your greased mini muffin pan—fill each spot almost to the top (they puff, but not too wild). Bake in a nice hot oven, 400°F for about 15-18 minutes. You want gold and puffy.

Pull ‘em out, and—yup—devour. If anyone asks for the recipe, pretend it’s ancient family magic.

Serving Suggestions

Seriously, you can’t go wrong, but if you need inspiration:

1. Pair them with strong coffee for a kinda-cozy Brazilian breakfast.
2. Set them out with a platter of grilled meats and call it dinner.
3. Use them as sliders with spicy pulled chicken or pork.
4. Dip them into soup (life-changing in tomato soup weather).

Common Questions

Q: Can I make these ahead?

A: Totally. Store in an airtight box and reheat in the oven for a couple minutes.

Q: Can I freeze brazilian cheese bread?

A: Yes, freeze after baking. Pop ‘em in a hot oven straight from the freezer. Still puffy, still perfect.

Q: Do I really need tapioca flour?

A: Yes, it’s the secret to that chewy middle. Cornstarch or regular flour just… won’t cut it.

Q: What cheese should I use if I can’t find Brazilian cheese?

A: Try parmesan, cheddar, or a mix. Anything with a punchy flavor. My cousin swears by pecorino, I just buy the bags of pre-grated stuff.

Q: Can I make these without a blender?

A: Yup, just whisk the wet ingredients together, then mix in the flour and cheese with a wooden spoon till it looks like thick pancake batter.

Seriously, Don’t Miss Out On This Cheesy Goodness

Look, if you haven’t tried making this brazilian cheese bread recipe, you’re honestly missing out on some easy kitchen happiness. It’s almost impossible to mess up. That puff, that golden top, that cheesy stretch—you gotta experience it at least once. Trust me, I’ve made it more times than I can count, and even on my tired-lazy nights, it comes out five-star restaurant-level.

Wanna see more epic (but chill) recipes? Head over to my favorite Brazilian cooking channel or try another global bread adventure here. Make a batch, share a batch, hoard a batch—whatever feels right. Just… don’t wait till tomorrow!

Brazilian Cheese Bread

Pão de Queijo is a delightful Brazilian snack made with tapioca flour, resulting in a crispy exterior and a gooey, cheesy inside. Gluten-free and incredibly easy to prepare, this cheesy bread is perfect for any time of day.

Print Recipe Pin Recipe

Prep Time 5 minutes mins

Cook Time 18 minutes mins

Total Time 23 minutes mins

Servings: 12 pieces

Course: Appetizer, Snack

Cuisine: Brazilian

Calories: 100

Ingredients Method Notes

Ingredients

  

Wet Ingredients

• 1 cup whole milk
• 0.5 cup neutral oil (like canola or sunflower)
• 1 large egg
• 1 teaspoon salt

Dry Ingredients

• 2 cups tapioca flour This gives the chewy texture
• 1 to 1.5 cups grated cheese (sharp cheese like parmesan recommended) Any strong-flavored cheese works

Method

 

Preparation

1. Preheat oven to 400°F (200°C).
2. In a blender, combine the whole milk, neutral oil, egg, and salt.
3. Add the tapioca flour and cheese to the blender.
4. Blend until smooth, scraping down the sides if necessary.
5. Pour the batter into a greased mini muffin pan, filling each spot almost to the top.

Baking

1. Bake in the preheated oven for 15-18 minutes or until puffed and golden.

Serving

1. Allow to cool slightly before serving.

Notes

You can make these ahead and store in an airtight box. They can be frozen and reheated in the oven. If you don't have a blender, you can whisk the wet ingredients and mix in the flour and cheese with a spoon.