Brazilian cheese bread recipe
Crispy on the outside, chewy on the inside, this authentic Brazilian cheese bread recipe (pão de queijo) is naturally gluten-free, quick to prepare, and always a crowd-pleaser.
Ingredients
- 2 cups tapioca flour also called tapioca starch
- 1/2 cup whole milk
- 1/4 cup water
- 1/4 cup vegetable oil or light olive oil
- 1 tsp salt
- 1 large egg room temperature
- 1 cup grated Parmesan cheese
- 1 cup grated mozzarella cheese
Instructions
- Preheat the oven to 375°F (190°C). Grease a mini muffin tin or line with paper cups.
- In a saucepan, combine milk, water, oil, and salt. Heat over medium heat until steaming but not boiling.
- Pour the hot liquid into a mixing bowl with tapioca flour. Stir until clumpy and sticky.
- Let the mixture rest for 5 minutes.
- Add the egg and stir until fully incorporated.
- Fold in Parmesan and mozzarella until evenly mixed.
- Scoop dough into muffin tin, filling each cup about 3/4 full.
- Bake for 18–20 minutes until puffed and golden brown.
- Serve warm.
Notes
- Don’t skip heating the liquid — it’s key to the chewy texture.
- Freshly grated cheese melts and tastes better than pre-shredded.
- These are best eaten warm but can be reheated in the oven or air fryer.
- Freeze baked pão de queijo for up to 3 months; reheat before serving.