Pao De Queijo Brazilian Cheese Bread is a simple and cheesy gluten free bread from Brazil. It’s made with tapioca flour and a mix of Parmesan and Mozzarella cheeses.

One of my favorite things about this recipe is that you make, bake, and then eat them. No yeast. No rising, and no waiting. They also freeze super well to eat on a different day.

They are slightly crispy on the outside and soft, chewy and cheesy on the inside. Pretty much cheesy bread perfection!

a photo of several small round cheese breads sitting on a dark wooden table.

Have you ever been to Tucanos? It’s this fantastic Brazilian restaurant that serves Churrasco style. The meat comes around on skewers and you turn your little wooden thingy to green for start the food and red to stop. It. Is. Awesome. Forrizle. Every single year we celebrate Cade’s birthday at Tucanos. It’s tradition.

Anyway, we love taking the kids and letting them experience this Brazilian restaurant. Ok, it’s not the real deal like they have in Brazil, but it’s as good as we are going to get around here. The kids love when the drums come out and everyone sings to Cade. Don’t you just love a good tradition?

They have this bread called Pao de Queijo in Brazil and so, of course, it’s served at Tucanos. I have been tweaking and testing this recipe for years and this is finally IT! I can’t stop popping these little bundles of joy into my mouth!

a photo of a piece of pao de queijo that has been torn in half so you can see the cheesy middle sitting on top of a pile of more golden cheese rolls.

What is Pao De Queijo?

Pronounced pow-du-KEHjo, pão de queijo is a popular snack and breakfast food in Brazil. It is similar to a pate a choux, but it is made with tapioca flour rather than all-purpose flour.

It is a small, baked cheese roll.

a photo of several golden small cheese bread rolls istting on a wooden table.

Ingredients for Pao de Queijo

You don’t need many ingredients to make these little cheese breads. Here is your shopping list:

  • Tapioca Flour
  • 2% Milk
  • Water
  • Salt
  • Vegetable Oil
  • Parmesan Cheese
  • Mozzarella Cheese
  • Eggs

The complete recipe with all the measurements can be found in the recipe card at the end of this post.

a photo of someone pulling apart one piece of pao de queijo to show the cheesy center.

Where Can I Find Tapioca Flour?

You should be able to find tapioca flour at any grocery store near all the other flours. Bob’s Red Mill makes a tapioca flour that works great.

Is There Something You Can Use Instead of Tapioca Starch?

You can use one tablespoon of arrowroot, cornstarch or flour for every 1 1/2 teaspoons of tapioca starch.

a photo of a single piece of pao de queijo sitting on a baking sheet next to other pieces baked to golden perfection.

Storing, Freezing, and Reheating Pao de Queijo

To store baked pao de queijo, let them cool completely to room temperature and place them in a ziploc bag and store them in the refrigerator. They will keep for 4-5 days in the fridge.

To freeze the pao de queijo, place the unbaked dough balls on a baking sheet and stick the sheet in the freezer for an hour or so until they are solid and then place them in a ziploc bag in the freezer. They will keep for up to 2 months. When you’re ready to bake them, preheat your oven to 400 degrees and bake for 20-25 minutes.

To reheat either frozen or refrigerated pao de queijo, place them in the oven at 350 degrees for 8 minutes or until warmed through.

a photo of several small round cheese breads sitting on a dark wooden table.

If it’s those addicting little cheese breads that you crave, there’s no need to head to your closest Brazilian restaurant. You can make pao de queijo from scratch at home and it’s so easy!

More Brazilian Recipes to Try:

Pao De Queijo

3.45 from 9 votes
Servings: 24 rolls
Prep Time: 20 minutes
Cook Time: 30 minutes
Total Time: 50 minutes

Description

Pao De Queijo Brazilian Cheese Bread is a simple and cheesy gluten free bread from Brazil. It's made with tapioca flour and a mix of Parmesan and Mozzarella cheeses.

Ingredients 

  • 4 Cups Tapioca Flour
  • 1 ¼ Cups Milk, 2%
  • 1/2 Cup Water
  • 2 teaspoons Salt
  • 6 Tablespoons Vegetable Oil
  • 2 Large Eggs
  • 1 ¼ Cups Parmesan Cheese, shredded
  • 1 ¼ Cups Mozzarella Cheese, shredded

Instructions

  • Heat the oven to 400 degrees F.
  • In a mixer add the flour.
    4 Cups Tapioca Flour
  • In a pot, add the milk, water, salt and oil. Bring to a boil. Remove the pot from the heat and turn the mixer to low. Slowly pour in the liquids until combined.
    1 ¼ Cups Milk, 1/2 Cup Water, 2 teaspoons Salt, 6 Tablespoons Vegetable Oil
  • Add one egg and mix. Add the next egg and mix again until smooth. Turn the mixer to low and slowly add the cheeses until well combined.
    2 Large Eggs, 1 ¼ Cups Parmesan Cheese, 1 ¼ Cups Mozzarella Cheese
  • Use a small cookie scoop in water to scoop onto cookie sheets.
  • Bake for 20 minutes or we prefer to freeze for a few hours and then bake (*see note).
  • Serve while warm.

Notes

Freeze until solid and place in ziplocks for up to 2 months. Go straight from freezer to oven for 20-25 minutes.
Store in a zip lock bag in the refrigerator.
To reheat, place in 350 degree oven for 8 minutes.

Nutrition

Serving: 1gCalories: 117kcalCarbohydrates: 18gProtein: 4gFat: 3gSaturated Fat: 2gPolyunsaturated Fat: 1gMonounsaturated Fat: 1gTrans Fat: 1gCholesterol: 23mgSodium: 324mgPotassium: 37mgSugar: 1gVitamin A: 120IUCalcium: 109mgIron: 1mg
Author: Carrian Cheney
Course: 200+ Easy Side Dish Recipes Every Mom Needs, Yeast Bread Recipes and Quick Bread Recipes
Cuisine: brazilian

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a photo of several small round cheese breads sitting on a dark wooden table.