This gluten free bread is super simple, requires no yeast or kneading, and can be made with a mixer or food processor.
Pão de queijo, popular snack from Brazil made with tapioca flour cheese, eggs and either oil or butter. These chewy cheese puffs are naturally gluten-free and bake up light, airy and flavorful. Taking just around 30 minutes beginning to end, pão de queijo is great as a breakfast snack, appetizer or sideline – though you should try to eat them warm from the oven.
There are few foods in Brazil that taste quite like comfort and warmth as pão de queijo. This type of cheese bread is made with tapioca flour in Minas Gerais state, but has become popular throughout Brazil and around the world.
Unlike most bread, it’s not made with wheat. Instead, it is made with tapioca flour (cassava root), which makes its texture stretchy and chewy (and gluten-free) – similar to Japanese mochi.
Pão de queijo has deep cultural roots, originating in the 18th century when enslaved Africans repurposed cassava starch to bake bread. Cheese, especially the local queijo minas, was added over time turning it into what we now know and love as pão de queijo.
Best of all whether you choose the traditional, hand-kneaded technique or modernize with a blender, this version tastes like Brazilian hospitality in each bite.
Ingredients (6 – 12 mini cheese breads)
Makes about 12 – 18 buns, depending on how large your dough balls are.
- 1 large egg (room temperature)
- 1/3 cup neutral oil or melted butter (olive oil is fine but not traditional)
- 2/3 cup milk
- 1 ½ cups (170 g) tapioca starch
- ½ cup (66 g) grated cheese (Parmesan, mozzarella or best queijo minas)
- 1 teaspoon salt (flavor profile depends on cheesiness)
Optional Variations
- Mix in chopped herbs (oregano, rosemary, parsley)
- Mix cheeses (cheddar, gouda and queso fresco)
- Add chili flakes or garlic powder for extra flavor
Step-by-Step Cooking Process
1. Preheat and Prepare
- Preheat oven to 400°F (200°C).
- Lightly oil or butter a mini muffin pan.
2. Blend the Batter
- Put egg and oil (or butter), milk, tapioca flour, cheese and salt into a blender.
- Use a food processor to combine until smooth, scraping down the side as needed.
Pro Tip: Batter can be stored in the refrigerator for up to 2 days. For longer storage, freeze shaped dough or baked rolls.
3. Fill the Pan
- Divide batter among muffin wells, filling each about ¾ way full.
4. Bake to Perfection
- Bake 15 – 20 minutes until golden brown and puffed.
- Let cool slightly before serving warm.
Nutrition (per serving – about 2 mini cheese breads)
- Calories: ~140 – 200
- Protein: 3 g
- Carbohydrates: 18 – 20 g
- Fat: 9 – 12 g
- Fiber: 1 g
- Gluten-free: Yes
(Values approximate, depending on cheese and portion size.)
Serving Size and Best Pairings
- Yield: 12 – 18 mini cheese breads
- Serving size: 2 – 3 per person
Perfect pairings
- Breakfast: Brazilian coffee (café com leite)
- Lunch/Dinner: With soups, stews or roasted meats
- Starters: With wine, beer or cocktails
- Serving: As part of holiday platters or cheese boards
Storage and Reheating
- Serve cold: Airtight container up to 1 day.
- Fridge: Up to 2 days (texture becomes chewy).
- Freeze: Baked rolls or shaped dough may be wrapped and stored up to 1 month. Rewarm in oven or toaster oven 5 – 7 minutes.
Extra Notes on Ingredients
- Tapioca flour vs. Cassava flour: Tapioca uses only cassava starch; cassava flour is whole root. Do not substitute in this recipe.
- Cheese options: Parmesan = sharpness; Mozzarella = stretch; Queijo Minas = authentic flavor.
Conclusion
For Brazilians, pão de queijo is not just a snack but a symbol of tradition and comfort. Fast to make, gluten-free (no specialty ingredients needed) and easily adaptable, it’s perfect for family feasts, celebratory spreads or just a quick treat.
With ingredients you likely already have in your fridge and blender, you can enjoy the true taste of Brazil at home.
Frequently Asked Questions (FAQ)
Q1. Is most pão de queijo actually gluten-free?
Yes. It’s made with tapioca flour (cassava root), so it contains no wheat or gluten.
Q2. What kind of cheese should I use?
Traditionally queijo minas, but Parmesan, mozzarella or a mix works great.
Q3. Can you make pão de queijo without a blender?
Yes. Mix ingredients by hand or with a food processor until smooth. The blender is just faster.
Q4. Why didn’t my pão de queijo rise?
Likely under-baked or oven wasn’t fully preheated. Bake at 400°F until golden and puffed.
Q5. Can I scale pão de queijo?
Yes. Larger muffin pans need 20 to 25 minutes.
Final Tip
For the real Brazilian experience, dip your warm pão de queijo into a cup of café com leite. Once you try it, this cheesy treat will become a family favorite.
