Breads & Doughs

Brazilian Cheese Bread (Pão de Queijo)

4.66 from 35 votes
My Brazilian Cheese Bread recipe, also known as Pão de Queijo, is like taking your average dinner roll and making it better in every way!
Brazilian Cheese Bread, ready to serve.

Hi Bold Bakers!

Who has heard of Pão de Queijo? Imagine a chewy, cheesy, yet soft and moist little roll that’s great on its own or served alongside any meal — that’s what this is! This Brazilian Cheese Bread is traditionally served with dinner or lunch instead of plain bread rolls. While I have lots of love for dinner rolls, these are on another level.

If you like cheese, and you like bread, you will LOVE Pao De Queijo. Best of all?? They are gluten-free!

What is Brazilian Cheese Bread?

Brazilian Cheese Bread is a cross between a choux pastry and a cheesy dinner roll. Made by combining tapioca starch, eggs, and oil, then mixed up with loads of savory cheddar, this bread has stretch and chew from both the cheese and the starch, yet is puffed up as light as air. After the dough is mixed it’s piped with a piping bag like choux pastry making for the perfect little cheese puff.

Pão de queijo piled up in a basket, showing texture.

Do I have to Use Tapioca Starch?

Tapioca starch is what creates the stretchy texture of the cheese bread. This may sound like an unusual ingredient, but it’s super common these days and is actually used in many of Liv’s recipes for gluten-free bread like her 3 Ingredient Gluten Free Flat Bread. Tapioca starch is made of a root vegetable called cassava root. It is super important in this recipe and can not be substituted with another kind of starch or flour.

What Kind of Cheese Do I Use?

Well, in my house whenever cheese is required I use Dubliner Irish Cheddar! I’m loyal like that. I love how sharp and rich Irish cheddar is. It’s perfect in this recipe adding lots of salty flavors and bite. You can use any cheddar you like, but you can also use parmesan or pepper jack cheese, making this recipe very versatile in that way.

The inside of Brazilian Cheese Bread

How Do I Store Brazilian Cheese Bread?

Brazilian Cheese Bread is really best when fresh out of the oven. That said, it is great the next day and can be covered and reheated in a low oven or even the microwave. To store the cheese bread, just put it in an airtight container and store at room temperature for up to 2 days. I KNOW they will not last that long though…

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Brazilian Cheese Bread Recipe (Pão de Queijo)

4.66 from 35 votes
My Brazilian Cheese Bread recipe, also known as Pão de Queijo, is like taking your average dinner roll and making it better in every way!
Author: Gemma Stafford
Servings: 24 cheese puffs
Prep Time 30 mins
Cook Time 20 mins
Total Time 50 mins
My Brazilian Cheese Bread recipe, also known as Pão de Queijo, is like taking your average dinner roll and making it better in every way!
Author: Gemma Stafford
Servings: 24 cheese puffs

Ingredients

  • 1 1/4 cups (10oz/282g) whole milk
  • 1/2 cup (4floz/115ml) oil, (canola or light olive oil)
  • 1 teaspoon salt
  • 2 cups (8oz/225g) tapioca flour
  • 2 beaten eggs, room temperature
  • 1 1/2 cups (6oz/170g) grated cheddar, grated
  • extra grated cheddar, for topping

Instructions

  • Pre-heat your oven to 450°F (225°C) then butter and line 2 baking trays with parchment paper. 
  • In a medium saucepan bring the milk, oil, and salt just to a boil over medium heat.
  • Once the milk mixture boils, add the tapioca flour while mixing quickly and constantly with a wooden spoon, as if you are making a choux pastry. 
  • When the mix begins to form a dough after 1-2 minutes, remove from the heat and allow to cool just slightly. 
  • Place the dough in the bowl of a stand mixer then add the eggs and the cheese and mix on high speed until the dough is super thick, shiny and stretchy, about 4-5 minutes. 
  • Transfer the dough to a piping bag fitted with a 1/2 inch round tip, then pipe the batter into 1 1/2 inch cheese puffs leaving some room for them to spread. Top each piped cheese puff with additional cheese.
  • Bake for about 20 mins or until the cheese has melted and each cheese bread is lightly golden brown and puffed. 
  • Allow to cool just slightly, then serve and enjoy warm!
  • Cover and store leftover cheese puffs in an airtight container at room temperature for up to 2 days. 

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Comments & Reviews

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Helena
Guest
Helena
11 months ago

Hi Gemma! I was searching for some oat cookie recipe and found your site. First of all: congratulations! Your work is fenomenal.
About Pão de Queijo, if it’s ok, I want to add some tips, first and most important: don’t use cheddar. This treat originally uses a salty cheese called Minas Cheese, you can substitute it using parmesan – the taste will be more similar. And you can create a whole different dish not adding cheese: you will have salty biscuits – you can cook them by the oven or fry them. Hope you like my tips!

Debora Carvalho
Guest
Debora Carvalho
11 months ago

Hi Gemma!

Actually here in Brazil it’s not common to eat those with dinner or even lunch. It’s usually a snack that pairs very well with coffee. In Brazil we have them for breakfast or as an afternoon snack. Actually, I’ve never seen anyone having them along with big meals such as lunch (since in Brazil it’s our main meal) or dinner (except when people have cold cuts, bread and coffee in the evening).

Tia Serena
Guest
Tia Serena
3 months ago

The other way you can preserve this bread is to freeze the unbaked dough, formed into balls. Then just pop in the oven how many you would like to eat for that meal.
Another advice it will be golden when ready, do not try to bring it to the brown color of wheat bread. It will be too dry.

Bruner1013
Member
Bruner1013
11 days ago

Hello Gemma!

I love looking at your Video’s and learning the technique on how to improve my baking skills; learning on YouTube; would love to see a Video of this Recipe. You have a Great Website!!!

Michelle Nguyen
Guest
Michelle Nguyen
1 month ago

Can I use cassava flour instead of tapioca flour? My local grocery store did not have it.

Chiching
Member
Chiching
2 months ago

Which mixer attachment will i use? Can i halve this ingredient?

Member
Eisenhub
2 months ago

I could not be more excited to try a recipe!!!!!! I have been hoping you would make these and teach us!!! It’s my favorite thing about Brazil!! I need to source the flour and it’s on!!!

Pat
Guest
Pat
2 months ago

How many carbs, fat etc is in this recipe?

Salame
Guest
Salame
3 months ago

Hello Gemma
This is one of my favorite recipe thank you so much for sharing.
But I have question if you please share a recipe for coconut flour cake 🎂 I think that the Measurement that I’m using is wrong
Thank you Salame 🌷

Charisma
Guest
Charisma
3 months ago

Hi Gemma,
Can I use fresh milk instead of whole milk? TIA

Charis

About Us

Meet Gemma

About Us

Meet Gemma

Hi Bold Bakers! I’m Gemma Stafford, a professional chef originally from Ireland, and I want to help you bake with confidence anytime, anywhere! No matter your skills, I have you covered. Sign up for my FREE weekly emails and join millions of other Bold Bakers in the community for new recipes, baking techniques, and more every week!

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