Brazilian
👍 Beginner Friendly
40 mineasy
BrazilianAppetizer
Recipe Story
origins & traditionsPão de Queijo, Brazil's beloved cheese bread, is a national treasure that originated in the state of Minas Gerais. These addictive little rolls feature a uniquely chewy texture thanks to tapioca flour, which creates a crispy golden exterior while maintaining a soft, airy center filled with stretchy melted cheese. Unlike traditional bread, these gluten-free gems are quick to make and don't require any rising time. The combination of eggs, milk, oil, and cheese creates a batter that puffs up beautifully in the oven. Perfect as a snack, appetizer, or breakfast treat, Pão de Queijo is best served warm when the cheese is still gooey and the exterior is at its crispiest. They're a staple at Brazilian breakfast tables, cafés, and gatherings, loved by people of all ages across the country and beyond.
Instructions
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Preheat your oven to 375°F (190°C). Line two baking sheets with parchment paper or silicone mats and set aside.
In a medium saucepan, combine the milk, vegetable oil, and salt. Place over medium-high heat and bring to a gentle boil, stirring occasionally to prevent scorching.
Once the mixture reaches a boil, remove from heat immediately. Add the tapioca flour all at once and stir vigorously with a wooden spoon until completely combined. The mixture will be thick and sticky.
Transfer the tapioca mixture to a large mixing bowl and let it cool for about 5 minutes, stirring occasionally. This prevents the eggs from cooking when added.
Add the eggs one at a time, mixing well after each addition. The mixture will look separated at first but will come together. Use a hand mixer or stand mixer for easier mixing.
Add the grated Parmesan cheese and mix until fully incorporated. The batter should be smooth, stretchy, and slightly glossy.
Using a small cookie scoop or spoon, portion the batter into balls about 1.5 inches in diameter, spacing them 2 inches apart on the prepared baking sheets.
Bake for 20-25 minutes, rotating the pans halfway through, until the pão de queijo are puffed, golden brown, and crispy on the outside.
Remove from oven and let cool on the baking sheet for 2-3 minutes before transferring to a serving plate. Serve warm for the best texture and flavor.
Pão de Queijo
4.7 (27)
Golden, cheesy Brazilian cheese bread made with tapioca flour and loaded with melted cheese. These crispy-outside, chewy-inside bites are naturally gluten-free and irresistibly delicious.
easy
40 min
24 servings
Ingredients
0 of 7 checked
Wet Ingredients
- 1 cups Milk, whole milk preferred
- 1/2 cups Vegetable Oil
- 1 teaspoons Salt
Dry Ingredients
- 2 cups Flour, tapioca flour (polvilho azedo)
Binding Ingredients
- 2 pieces Eggs, room temperature
Cheese
- 1 1/2 cups Cheese Parmesan, freshly grated
- 1/2 cups Cheese Mozzarella, grated (optional)
Chef Tips
expert advice•For the most authentic flavor, use a combination of Parmesan and mozzarella cheese (half and half works wonderfully).
•Make sure your milk mixture comes to a full boil before adding the flour; this gelatinizes the starch and creates the signature chewy texture.
•If your batter seems too thick, you can add 1-2 tablespoons of milk to loosen it.
•These freeze beautifully - portion the raw batter onto baking sheets, freeze until solid, then transfer to freezer bags.
•Bake directly from frozen, adding 5 extra minutes to the baking time.
•For extra flavor, try adding minced garlic or fresh herbs to the batter.
•Some Brazilians like to add a pinch of ground black pepper for a subtle kick.
Variations & Substitutions
make it your own•Brazilian cooks often use queijo minas, but Parmesan is the best widely-available substitute.
•The tapioca flour is essential - do not substitute with tapioca starch or regular flour as results will differ significantly.
Storage & Reheating
keeping it freshStorage
Store baked pão de queijo in an airtight container at room temperature for up to 2 days. For longer storage, refrigerate for up to 5 days in a sealed container. The unbaked batter can be refrigerated for up to 24 hours; let it come to room temperature before baking. These also freeze exceptionally well - freeze baked rolls in a freezer-safe bag for up to 3 months.
Reheating
To reheat refrigerated or frozen pão de queijo, place them on a baking sheet and warm in a 350°F (175°C) oven for 5-8 minutes if refrigerated, or 10-12 minutes if frozen, until heated through and the exterior crisps up again. Avoid microwaving as this makes them rubbery and tough. For best results, always reheat in the oven to restore the crispy exterior.
