Brazilian Cheese Bread Recipe (Pão de Queijo) - Chisel & Fork (2024)

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This Brazilian cheese bread recipe aka Pão de Queijo is a gluten-free bread/snack that basically is a chewy cheese puff made with tapioca flour.

Brazilian Cheese Bread Recipe (Pão de Queijo) - Chisel & Fork (1)

I remember it like it was yesterday. I was a young kid that was super picky and not looking forward at all to going to Epcot's Food & Wine Festival. I mean I was a kid, so what did wine do for me? And I didn't think I could eat anything as the food was from all these countries that I had never had anything from!

That was until we happened upon Brazil. My mom saw they were serving Brazilian cheese bread and said I would like it. Seeing cheese and bread, I was intrigued and willing to try it! After one bite, I was hooked. I can't remember how many I ate that day, but I do know it was more than 10!

We came back over the years and I always looked forward to the Brazilian cheese balls - as I called them. Even as my pickiness subsided, what I was most excited about didn't change.

The past two years, Lauren and I actually went to the Food & Wine Festival. And while Lauren isn't the biggest fan (although they're growing on her), I like them as much as ever. She thinks the consistency is strange, almost like they're underdone, but that's exactly what makes the bread so great!

I had always said I would make my own Brazilian cheese bread at some point and today is the day I'm sharing what will be one of my go-to recipes moving forward.

It tastes exactly like the bread I fell in love with at Epcot. So hopefully you'll be like me and not my wife, and love these as much as I do.

Jump to:
  • Ingredient Notes
  • Ingredient Notes
  • Step-by-Step Photos
  • FAQs
  • Muffin Tin Option
  • Pro Tips/Recipe Notes
  • Other Bread Recipes
  • Brazilian Cheese Bread
Brazilian Cheese Bread Recipe (Pão de Queijo) - Chisel & Fork (2)

Ingredient Notes

  • Milk - adds some fat and helps with the consistency of the bread.
  • Tapioca flour - the key to Pão de Queijo and what makes it gluten-free. When baked, it helps create the crust outside and gooey inside.
  • Cheese - adds flavor and helps create the consistency you expect.

Ingredient Notes

Like any recipe you can mix up some of the ingredients. Some variations include:

  • While I like whole milk, you can use coconut or even almond milk as a substitute.
  • Unsalted butter is my go-to for the needed fat in this recipe, but olive oil works too.
  • I like the nutty flavor of Parmesan cheese, but you can use any cheese you like - from mozzarella to cheddar.

Step-by-Step Photos

Brazilian Cheese Bread Recipe (Pão de Queijo) - Chisel & Fork (3)

Heat milk, butter and salt in pan and remove from heat as soon as bubbles form. Stir in the tapioca flour with wooden spoon until combined.

Brazilian Cheese Bread Recipe (Pão de Queijo) - Chisel & Fork (4)

Beat dough in a stand mixer with paddle attachment for 3-5 minutes, or until it has smoothed out. Then add the eggs one at a time, before adding the Parmesan and mixing until combined.

Brazilian Cheese Bread Recipe (Pão de Queijo) - Chisel & Fork (5)

Scoop the dough on a parchment-lined baking sheet and bake at 375°F for 15-20 minutes.

FAQs

What is Pão de Queijo?

SoPão de Queijo or Brazilian cheese bread, originates from shocker - Brazil! These slightly sour mini bread buns have a cracked, crunchy toasted cheese exterior but soft, spongy interiors.

Although the rations vary, the general list of ingredients stays the same. The Tapioca flour is what gives the bread a slightly tart quality and undercooked interior. Great thing is these are gluten-free!

Why is My Dough Runny?

Every once in a while the dough doesn't turn out exactly right. If it is a little runny make sure you have beaten it long enough so that everything comes together.

If all else fails, just place in the fridge for a couple of hours before scooping out. Don't keep adding flour.

How Long Will They Last?

Like most breads, they are best the day of baking but you can keep at room temperature for 2-3 day or in the fridge for up to a week. They will keep in the freezer for up to 3 months.

Can I Make Ahead?

Yes. You can keep the dough in the fridge for up to a week. You can also actually freeze the bread before baking. Just portion out the dough onto the baking sheets and freeze until solid.

Transfer to freezer bags and freeze for up to 1 month. You then bake them frozen for the same amount of time.

How Do I Reheat?

Heat oven to 375°F and place bread on baking sheet. Place in oven 5-10 minutes or until bread is heated through.

Do not heat in microwave as outside of bread will turn soft. By reheating in oven, you keep the outside crispy but the inside gooey.

Muffin Tin Option

If you prefer to use a mini-muffin tin, just add all of the ingredients to a blender of food processor and pulse until smooth.

Spray mini-muffin tin with cooking spray and pour batter evenly throughout.

Bake at 375°F for 15-20 minutes, or until puffy and browned.

Pro Tips/Recipe Notes

  • Heat the milk, butter and salt just until bubbles start to form. You don't want it too hot when you mix the dough.
  • Do not replace the tapioca flour as it gives the Brazilian cheese bread its crisp crust, but chewy interior.
  • Usefreshly grated Parmesan. Never buy pre-shredded Parmesan cheese as it contains wood pulp. Blocks of Parmesan cheese are also cheaper.
  • Use ice cream scoop so you have consistently sized bread.
  • Dip scoop in water so the dough doesn't stick.
Brazilian Cheese Bread Recipe (Pão de Queijo) - Chisel & Fork (6)

Other Bread Recipes

  • Cheese Rolls
  • Pepperoni Bread
  • Honey Beer Bread
  • Jalapeño Cheddar Bread

If you’ve tried this Brazilian cheese bread recipe or any other recipe on Chisel & Fork, please let me know how it turned out in the comments below! You can also follow meonFacebook, Instagram, Pinterest and YouTube to see more tasty meals and anything else I'm up to.

Brazilian Cheese Bread Recipe (Pão de Queijo) - Chisel & Fork (11)

Print Recipe

4.67 from 21 votes

Brazilian Cheese Bread

This Brazilian cheese bread recipe is a gluten-free bread/snack that basically is a chewy cheese puff made with tapioca flour.

Prep Time20 minutes mins

Cook Time20 minutes mins

Total Time40 minutes mins

Course: Bread

Cuisine: Brazilian

Servings: 24 rolls

Calories: 106kcal

Author: Ryan Beck

Ingredients

  • 1 cup whole milk
  • ½ cup unsalted butter (1 stick)
  • 1 teaspoon salt
  • 2 ½ cups tapioca flour (10 oz)
  • 2 eggs
  • 1 ½ cups freshly grated Parmesan cheese

Instructions

  • Preheat oven to 375°F. Line two baking sheets with parchment paper.

  • In a medium sauce pan, add milk, butter and salt and heat up. Remove as soon as bubbles start appearing. Stir in tapioca flour with wooden spoon until well combined.

  • Transfer the dough to a stand mixer fitted with a paddle attachment. Beat for 3-5 minutes or until dough has smoothed out. Let dough rest for about 10 minutes to cool down.

  • Add eggs to dough, one at a time, mixing for about 1 minute when each egg is added so it incorporates. Add Parmesan cheese and mix on medium speed until everything is combined. The dough should be sticky.

  • Scoop the dough with an ice cream scoop or tablespoon and form into balls, placing on baking sheet. Bake for 15-20 minutes or until they have puffed and are golden brown on top.

Notes

  • Heat the milk, butter and salt just until bubbles start to form. You don't want it too hot when you mix the dough.
  • Do not replace the tapioca flour as it gives the Brazilian cheese bread its crisp crust, but chewy interior.
  • Take the time to let the dough cool before adding the eggs so they incorporate better.
  • Usefreshly grated Parmesan. Never buy pre-shredded Parmesan cheese as it contains wood pulp. Blocks of Parmesan cheese are also cheaper.
  • Use ice cream scoop so you have consistently sized bread.
  • Dip scoop in water so the dough doesn't stick.

Nutrition

Serving: 1roll | Calories: 106kcal | Carbohydrates: 9g | Protein: 3g | Fat: 6g | Saturated Fat: 4g | Polyunsaturated Fat: 0g | Monounsaturated Fat: 2g | Trans Fat: 0g | Cholesterol: 31mg | Sodium: 222mg | Potassium: 30mg | Fiber: 0g | Sugar: 1g | Vitamin A: 200IU | Vitamin C: 0mg | Calcium: 100mg | Iron: 0.2mg

Did You Try This Recipe?I love seeing what you make so mention @ChiselandFork or tag #chiselandfork on Instagram and please give a star rating below!

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  • Jam Scones

Reader Interactions

Comments

  1. Chris says

    Brazilian Cheese Bread Recipe (Pão de Queijo) - Chisel & Fork (16)
    You are obsessed with this bread. I’ve seen it in action!

    Reply

  2. D says

    Brazilian Cheese Bread Recipe (Pão de Queijo) - Chisel & Fork (17)
    Thanks so much! I used cheddar instead of parm and they turned out great. I will make them again for sure.

    Reply

    • Ryan says

      Glad you liked them!

      Reply

  3. D says

    Thanks so much! I used cheddar instead of Parmesan and they turned out great. I will make them again for sure.

    Reply

  4. Annie says

    I had a student bring these in for a party yesterday and I was in love with them! Can’t wait to try!!

    Reply

    • Ryan says

      Awesome! They're addicting!

      Reply

  5. Amy says

    My kids love these. But the batter came out very thin though. Any hints?

    Reply

    • Ryan says

      The batter should almost look like cottage cheese so if it was too thin the eggs might have just been larger than normal. I would just add a little extra tapioca flour to offset it. You could also bake them in mini muffin tins as well and it will hold its shape.

      Reply

  6. Mary says

    Can this be made with all purpose or bread flour? I can’t get tapioca during this period of social distancing.

    Reply

    • Ryan says

      Unfortunately if you want the gooey texture that Brazilian cheese bread is known for it has to be made with tapioca or cassava flour. While it can be made with AP or bread flour it won't give you the same result.

      Reply

      • Jeanette Jacoby says

        All other recipes I have read said you can NOT sub. Cassava flour. even though they are from the same plant. it won't work.

        Reply

        • Ryan says

          Thanks for the heads up! I'll look more into it.

          Reply

    • Rob says

      I've also successfully used corn starch, just cut the amount in half, to 1 1/4 cups. cut it back to 1 1/4 cups.

      Reply

  7. BRands says

    Brazilian Cheese Bread Recipe (Pão de Queijo) - Chisel & Fork (18)
    Hmmm... I followed exactly and it’s very runny. No way these will stay in balls. Following the drxn on the tapioca flour bag and putting in muffin tins

    Reply

      • Ryan says

        I actually just made them again. Did you take the time to let the dough cool before adding the eggs so they incorporate better?

        Reply

  8. Phoebe says

    The dough turned out very thin and runny. I’ve added 1 cup flour but still runny and did not hold its shape while baking.

    Reply

    • Ryan says

      Sorry to hear that. I actually just made them again today and turned out great. I'm updating the instructions to be a little more concise. After adding the flour, you need to let it cool for about 10 minutes before mixing in the eggs. And once you mix the eggs in, you have to mix until each is completely incorporated, which is about 1 minute. If you try again down the road, let me know how they turn out!

      Reply

  9. None says

    Hi
    Can I use rice flour or corn starch instead of tapioca flour?

    Reply

    • Ryan says

      I believe rice flour could work but not corn starch. However tapioca flour is the best for these.

      Reply

  10. Jeremy says

    Can these be made without a mixer just by kneading the dough by hand?

    Reply

    • Ryan says

      You can mix with a wooden spoon but it will take some time for everything to come together. No kneading required technically as there is no gluten in tapioca flour.

      Reply

  11. Brandy says

    What size eggs are you using in this recipe?

    Reply

    • Ryan says

      I use large eggs for this.

      Reply

  12. Sylvina says

    Brazilian Cheese Bread Recipe (Pão de Queijo) - Chisel & Fork (19)
    I love you recipe!
    I’m from Paraguay and Pao de Queijo was definitely one of the best parts about the road trip to the beach every year 😋
    Thanks!!

    Reply

    • Ryan says

      Glad you liked it!

      Reply

  13. Allison says

    I love Brazilian cheese bread! Can I use olive oil instead of butter?

    Reply

    • Ryan says

      Yes you can use the same amount.

      Reply

  14. Liz says

    Brazilian Cheese Bread Recipe (Pão de Queijo) - Chisel & Fork (20)
    I followed the updated directions to a tee including the 10 min cooling off time. My batter was very thin and they came out more like flat biscuits. They are delicious though. Since this is my first time ever making them I’m pleased with the taste and texture. I just wouldn’t send them to my Brazilian friends. Next time I’m going to use more tapioca flour.

    Reply

    • Ryan says

      Sorry to hear that but glad you liked the taste!

      Reply

  15. Julie says

    Hi! I would love to make this for my baby... could I use almond milk instead whole milk?

    Reply

    • Ryan says

      I've only made with whole milk but did see a coconut milk version out there. So I imagine it could work with almond milk.

      Reply

    • Jen says

      Would you be able to make full sized rolls with this recipe?

      Reply

  16. Theresa says

    Brazilian Cheese Bread Recipe (Pão de Queijo) - Chisel & Fork (21)
    Made this recipe today and I can say they are delicious! Dough was a little thin so I used a mini muffin pan and it work beautifully. Will be making these often I can tell, family has raved about them! Will try making dough and freezing before baking, to always have them on hand. Great recipe, thank you for sharing!

    Reply

    • Ryan says

      Glad you enjoyed them!

      Reply

  17. Jenna T says

    Brazilian Cheese Bread Recipe (Pão de Queijo) - Chisel & Fork (22)
    My husband loves these! Made according to your recipe and they turned out great. Dough was a tad sticky, used cold water to dip my spoon and voila 🙂
    Not sure how some of you have had runny dough...will definitely be adding this to my recipes. EnjoyIng some some now with a glass of wine!

    Reply

    • Ryan says

      Great to hear! Yes I've never had an issue with runny dough either and haven't been able to figure out how to recreate that!

      Reply

  18. Miriam says

    Brazilian Cheese Bread Recipe (Pão de Queijo) - Chisel & Fork (23)
    So delicious!!!! Addictive but healthy.

    Reply

    • Ryan says

      Glad you enjoyed them!

      Reply

  19. Frances Radencic says

    Can these be frozen?

    Reply

    • Ryan says

      Yes. I freeze after cooking and then just reheat in the oven at 350°F for about 10 minutes or until warmed through.

      Reply

  20. Andrea says

    These worked well. My kids said it need a touch more salt. I am sure this depends on the type of parmagean cheese you use. A win for our family, as the last ones were way too salty!

    Reply

    • Ryan says

      Glad you enjoyed them!

      Reply

  21. Gina Christofanelli says

    I was worried because at first my dough was like batter so I put it in the fridge for a few minutes and it hardened up. But when I was baking them the dough went completely flat like a cookie 🥲 and only puffed up a tiny bit. It also took a lot longer to bake than I thought it would. I will have to try the muffin tin pan to see if that helps keep their shape.

    Reply

    • Ryan says

      Sorry to hear. These can definitely be a little finicky.

      Reply

Leave a Reply

Brazilian Cheese Bread Recipe (Pão de Queijo) - Chisel & Fork (2024)

FAQs

Why is my pao de queijo gummy? ›

The biggest difference is that pão de queijo are made with sour cassava flour or tapioca flour instead of all-purpose flour. Tapioca flour is decidedly strange stuff. When mixed with the hot milk in these pão, it turns gelatinous and sticky, closer to wallpaper paste than something you'd put in the oven.

What if pao de queijo batter is too runny? ›

**If your dough is too runny or soft to scoop, just chill it in the fridge for 30 minutes or longer to let it firm up before scooping! Bake at 350F/177C for approximately 20 minutes or until lightly golden. Pao de queijo are best when warm but can easily be reheated in a toaster oven.

What does pao de queijo mean in English? ›

“Pão de Queijo” means cheese bread in Portuguese and it is pronounced “pown-deh-kay-zho”.

What is the difference between pandebono and pao de queijo? ›

Pao de queijo is made with cassava starch, milk, cheese, eggs and butter or oil, and pandebono is made with corn flour, cassava starch, cheese, eggs, and a little sugar. We've found that pandebono also tastes a little sweeter than pao de queijo, thanks to the sugar.

What do you eat with pao de queijo? ›

In Brazil, people traditionally eat pao de queijo for breakfast or as a snack – often with jam, honey or other sweet condiments for breakfast, or with savoury accompaniments and as a side to stew-like dishes.

Why is pao de queijo popular in Brazil? ›

Eventually, with the advent of Brazil's dairy industry in the 19 thcentury, cheese was added to the mix, creating the pao de queijo that we know and love today. I have seen this tasty treat at bars, food carts, and grocery stores, but it all started as a way for enslaved Brazilians to get some extra nutrients.

Is Brazilian cheese bread supposed to be gooey in the middle? ›

Our Brazilian Cheese Bread is made with tapioca flour, which gives the dough a natural gooey quality even when cooked. This crispy, golden brown crust and soft inside is what has made Brazilian Cheese Bread (pão de queijo) beloved around the world, but we know the distinct texture is not for everyone.

Why does my bread turn out rubbery? ›

Over-kneading has a tendency to result in chewy bread. Here's how to tell if you've kneaded enough. Another possibility—you used bread flour when all-purpose flour would do. If a recipe with bread flour turned out chewier than you like, try it with all-purpose and knead only as much as the recipe directs.

What is a substitute for tapioca flour in pao de queijo? ›

Substitutions & Variations
  1. Cheese Flavor: If you want a stronger cheese flavor in your vegan pao de queijo, consider adding more nutritional yeast or even a vegan cheese of your choice. ...
  2. Flour: If you're having trouble finding tapioca flour, you can try arrowroot flour as a substitute.
May 18, 2020

Is pao de queijo a breakfast food? ›

Pão de queijo is a classic Brazilian snack and breakfast bread. Light and airy, with a delightful chew and savory, cheesy flavor, each puff has a lightly crispy exterior and a tender, bubbly center.

What is the difference between chipa and pao de queijo? ›

The main difference between the chipa and the cheese bread is the "U" shape of the former. In Ecuador, there is also the pan de yuca, which is almost exactly the same as the Brazilian pão de queijo, with all the same texture, shape and flavour.

What is in Brazi Bites Brazilian cheese bread? ›

Tapioca flour, eggs, milk, parmesan cheese (part skimmed cow's milk, cheese cultures, salt, enzymes), high-oleic safflower oil, cheddar cheese (pasteurized milk, cheese cultures & cellulose to prevent caking), filtered water, salt.

What is Brazilian cheese called? ›

In Brazil, the favorite cheese for many dishes is called Minas cheese. More specifically, “minas fresca” (fresh minas cheese) is the preferred medium of choice for making Brazilian cheese sticks. Unfortunately, minas cheese is not readily available outside of Brazil.

Why is my sourdough so gummy? ›

Most likely when this happens, it's not you - it's your starter. If your loaf is dense, has uneven holes and a gummy texture, most likely there wasn't enough active wild yeast in your starter to make the bread develop and rise during baking. This can be the case even if your starter seems really happy and bubbly.

Are brazi bites supposed to be gooey? ›

Our Brazilian Cheese Bread is made with tapioca flour, which gives the dough a natural gooey quality even when cooked. This crispy, golden brown crust and soft inside is what has made Brazilian Cheese Bread (pão de queijo) beloved around the world, but we know the distinct texture is not for everyone.

Why is my bread dough gluey? ›

Your dough can become sticky when you add too much water or the flour isn't suitable for the type of dough you are making. Over proofing or fermenting the dough can also result in the gluten structure weakening causing sticky dough.

What to do if bread is gummy? ›

During this experimentation window, you can try to save gummy loaves of bread by popping them back in the oven for a few minutes to cook some more. If the dough is too far gone and this does not work, however, it is best to simply toss out the bread to prevent illness or other issues that come with undercooked food.

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