Crisp on the outside and chewy within, these Brazilian cheese breads—known as Pão de Queijo—are irresistibly airy and full of cheesy flavor. Made from tapioca flour, they’re naturally gluten-free and come together quickly in a blender for an easy, crowd-pleasing treat.
Ingredients
- 1 egg
- 1 cup milk
- ½ cup vegetable oil
- 1¾ cups tapioca flour
- ½ cup parmesan, grated
- ½ cup mozzarella, cheddar, or jack cheese, grated
- ½ tsp table salt
Directions
Prepare the Batter
Preheat oven to 350°F (175°C). Spray a 24-cup mini muffin tin with nonstick cooking spray.
In a blender, combine egg, milk, and oil. Blend for 30 seconds, then add the remaining ingredients and blend for another 30 seconds until smooth.
Bake
Pour batter into the prepared muffin cups, filling each about ¾ full. Bake for 20–25 minutes, or until the cheese breads are puffed and golden.
Serve warm for the best texture. Makes about 35–40 cheese breads.
Store
Allow cheese breads to cool completely before storing. Place in an airtight container and refrigerate up to 3 days or freeze up to 1 month. Reheat in a 350°F oven for 5–10 minutes until warmed through.
Notes
Preparation
- Avocado oil is preferred, but olive oil or any neutral vegetable oil works well.
- Tapioca flour gives Pão de Queijo its signature chewy texture—do not substitute with wheat flour.
Serving Suggestions
- Serve as a snack, breakfast bread, or alongside soups and stews.
- Enjoy warm with butter, cream cheese, or fruit preserves for a sweet-savory contrast.
Variations
- Add ½ tsp garlic powder or minced herbs for extra flavor.
- Swap in pepper jack for a spicy version or gouda for a milder flavor.
Make-Ahead & Storage
- Refrigerate baked rolls up to 3 days in an airtight container.
- Freeze baked or unbaked batter portions up to 1 month.
- Reheat frozen rolls directly in a 350°F oven for 10–12 minutes until hot and crisp.