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Brazilian Cheese Bread

Pao de Queijo (Brazilian Cheese Bread)

Rebecca Coleman
(recipe adapted from The Kitchn--makes 1 dozen)
Prep Time 15 mins
Cook Time 15 mins
Course Bread
Cuisine Brazil
Servings 2


  • 1/2 cup milk
  • 1/4 cup neutral vegetable oil
  • 1/2 tsp salt
  • 5 oz tapioca starch
  • 1 egg
  • 1/2 cup cheese--Parmesan is recommended but I actually prefer cheddar


  • In a small saucepan over medium heat, bring the milk, oil and salt just to the boil, whisking to avoid burning.
  • Remove from the heat and add the tapioca starch, mix well with a spatula until all the flour is incorporated. It will be gloopy.
  • Dump the contents of your pot into the bowl of your stand mixer, and attach the paddle. Mix on medium for a few minutes until the dough is cooled and smooth.
  • With the mixer running, add the egg and allow it to incorporate until smooth.
  • Turn off the mixer, scrape off the paddle and scrape down the sides of the bowl. Add the cheese and fold in.
  • Grease well a mini muffin tin, or line a baking sheet with silicone or parchment. Using a small scoop (like this) drop by spoonfuls into your muffin tin, or onto a cookie sheet.
  • Preheat your oven to 450 degrees. Put the cheese puffs in and then immediately drop the heat to 350 degrees. Bake for 10-15 minutes, turn and then bake an additional 10-15 minutes.
  • Serve warm.
Keyword gluten free