Name: Brazilian Cheese Bread (Pao de Queijo) Recipe
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Cuisine: Brazilian
Ingredients: 2 cups tapioca flour; 1 teaspoon salt; ½ teaspoon garlic powder; ½ cup shredded sharp cheddar cheese; ½ cup shredded mozzarella cheese; 1 cup whole milk; 2 large eggs; 1/3 cup vegetable oil (avocado oil or light olive oil)

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Introduction

Brazilian Cheese Bread, or Pao de Queijo, is a delightful, chewy snack that’s naturally gluten-free and packed with cheesy flavor. These little puffs are perfect for breakfast, as an appetizer, or anytime you crave something warm and savory.

A close-up view of a bowl filled with round, golden-brown cheese bread balls, each with a slightly crispy outer layer and a smooth texture showing small air pockets. The bread balls are stacked softly inside a simple white bowl, placed on a white marbled surface. In the blurred background, more bread balls can be seen gently piled in another white bowl, creating a warm and inviting atmosphere. photo taken with an iphone --ar 4:5 --v 7

Ingredients

2 cups tapioca flour
1 cup whole milk
2 large eggs
1/3 cup vegetable oil (avocado oil or light olive oil)
½ cup shredded sharp cheddar cheese
½ cup shredded mozzarella cheese
1 teaspoon salt
½ teaspoon garlic powder

Instructions

Step 1: Preheat the oven to 400 degrees F. Prepare several mini muffin pans by spraying them generously with nonstick cooking spray or brushing them with oil.
Step 2: In a blender, combine all the ingredients. Cover and puree until the mixture is smooth and frothy.
Step 3: Spoon the batter into the prepared muffin pans, filling each well about three-quarters full.
Step 4: Bake the cheese breads undisturbed for 19-20 minutes, or until they are golden brown and puffed up.
Step 5: If you have leftover batter, puree it again for 30 seconds to add more froth before re-spraying and refilling the pans. Serve the cheese breads warm for the best texture and flavor.

Tips & Variations

For a different flavor, try using Parmesan or a mix of your favorite cheeses instead of cheddar and mozzarella.
Make sure the batter is frothy before baking to achieve a light, airy texture.
If you don’t have a blender, use a food processor or mix by hand thoroughly until smooth.
To make these dairy-free, substitute the cheese with vegan cheese and use a plant-based milk.

Storage

Store any leftover cheese breads in an airtight container at room temperature for up to 2 days. To keep them longer, refrigerate for up to 5 days and reheat in the oven at 350 degrees F for 5-7 minutes to restore crispness. Freezing is possible—freeze in a single layer then transfer to a sealed bag; reheat from frozen in a hot oven until warmed through.

How to Serve

Two woman's hands are gently pulling apart a small golden brown round puff with a light, airy, hollow inside texture. Several more puffs are scattered on a white marbled surface and piled loosely in a white bowl in the background. The light from the side highlights the soft, smooth outer crust and the fluffy, slightly uneven inside layers of the pastry. A folded beige and black striped cloth is partly visible in the upper left corner. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I make Brazilian cheese bread without a blender?

Yes, you can mix the ingredients by hand using a whisk or spoon, but blending helps create a frothy batter that makes the breads lighter and puffier.

What makes Brazilian cheese bread chewy?

The key ingredient is tapioca flour, which gives these breads their characteristic chewy and elastic texture, unlike wheat-based breads.