Breads & Doughs

Brazilian Cheese Bread (Pão de Queijo)

4.69 from 41 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!

Pão de Queijo is 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 pão de queijo.

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.

Is Brazilian Cheese Bread Gluten-Free?

Yes, thanks to using tapioca starch, this cheesy Brazilian bread is 100 percent naturally gluten-free.

Do I Have To Use Tapioca Starch?

Tapioca starch is what creates the stretchy texture of Brazilian cheese bread. This may sound like an unusual ingredient, but it’s super common these days and is actually used in many of our gluten-free bread-like our 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 For This Pão De Queijo Recipe?

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 Brazilian cheese bread 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.

What You’ll Need To Make Brazilian Cheese Bread

  • Two baking sheets and parchment paper
  • Medium saucepan
  • Wooden spoon
  • Piping bag
  • Measuring Cups

How To Make Brazilian Cheese Bread

Once you make this bread, you won’t be able to stop — you’ll be making it for every meal! Here’s how (and don’t forget to get the full recipe with measurements, on the page down below):

  1. Preheat the oven and line two baking sheets with parchment paper.
  2. Add milk, oil, and salt to a medium saucepan. Boil over medium heat.
  3. Once boiling, add tapioca flour and mix with a wooden spoon.
  4. After one or two minutes, remove from heat.
  5. Transfer dough to a piping bag. Pipe batter onto a baking sheet. Top with additional cheese.
  6. Bake for 20 minutes or until golden brown.
  7. Allow to cool slightly and enjoy.

The inside of Brazilian Cheese Bread

How Do I Store Brazilian Cheese Bread?

This 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…

Try These Other Bread Recipes!

And don’t forget to buy my Bigger Bolder Baking Cookbook!

Full (and printable) recipe below!

Brazilian Cheese Bread Recipe (Pão de Queijo)

4.69 from 41 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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mimo

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Helena
Helena
2 years 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
Debora Carvalho
2 years 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
Tia Serena
1 year 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.

Su T
Su T
3 months ago

Easy and delicious like Sunday morning 😅🤗 Brazilian tips: if you find both kinds of tapioca flour (sour and “sweet”) you’ll have different effects (more crusty if you use only the sour one, more gooey if you use only the sweet one, a balance of both if you use both). I’ve tried several types of cheese, but I still like to mix whatever with Parmesan (matter of taste). If the dough is too wet and sticky, I guess a pipe is very useful! 😅👍 right on @gemma_stafford ! but I’m not very skillful with that, so two spoons or an… Read more »

Maria Teresa Cos
Maria Teresa Cos
9 months ago

Hi Gemma. I would.just like to make sure if tapioca flour is the same as cassava flour. I have cassava flour on hand and I. Interested in making some of this delicious looking cheese bread. Thank you.

country kitchen
10 months ago

I love Brazilian Cheese bread and yours was so good! My whole family loved them and have already asked me to make them again. Your directions were so easy to follow..Thanks so much!

Michelle
1 year ago

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

mimo
23 days ago

I finally tried this recipe. I wasn’t sure it was going to turn out well. The dough in the pan was quite solid, and I don’t have a stand mixer. I tried my hand mixer. Didn’t really work. I kneaded it a bit by hand. They looked good out of the oven. Not sure I’d they turned out the way they are supposed to. They seem like a cheesy mochi textured bread, but there’s nothing wrong with cheese mochi! 🤣 Is it supposed to be lighter and airier?

Candice
Candice
2 months ago

First of all, love your recipes! I have learnt a lot from you as a new baker! Is there a video for this recipe though?

Shanzeh
Shanzeh
3 months ago

Hey Gemma! Can I use all-purpose flour for this?

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!