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!
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!
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.
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
- Vegetable Oil
- Parmesan Cheese
- Mozzarella Cheese
The complete recipe with all the measurements can be found in the recipe card at the end of this post.
Where Can I Find Tapioca Flour?
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.
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.
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:
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Pao De Queijo
- 4 Cups Tapioca Flour
- 1 1/4 Cups Milk 2%
- 1/2 Cup Water
- 2 Teaspoons Salt
- 6 Tablespoons Vegetable Oil
- 1 1/4 Cups Parmesan Cheese shredded
- 1 1/4 Cups Mozzarella Cheese shredded
- 2 Large Eggs
- Heat the oven to 400 degrees.
- In a mixer add the 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.
- 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.
- 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.