Pão de Queijo (Brazilian Cheese Bread)
Chewy, cheesy rolls made with tapioca flour: naturally gluten-free and easy in a blender.
Prep15 min
Cook25 min
Total40 min
YieldMakes about 24 rolls
LevelEasy
Pão de Queijo (Brazilian Cheese Bread)
Ingredients
US measurements with metric in parentheses.
Instructions
- Heat the oven to 400°F (200°C) and line a baking sheet with parchment.
- Bring milk, oil and salt to a boil in a saucepan.
- Put the tapioca flour in a bowl, pour in the hot milk mixture and stir until combined. Cool 5 minutes.
- Mix in the eggs one at a time, then the cheese, to form a sticky dough.
- Roll into 1½-inch (4 cm) balls with oiled hands and place 2 inches (5 cm) apart.
- Bake 20 to 25 minutes until puffed and light golden. Serve warm.
Tips for success
- The dough is sticky; oil your hands.
- Freeze unbaked balls and bake from frozen, adding 5 minutes.
Substitutions
- Use sharp cheddar plus Parmesan.
- Sour tapioca starch (polvilho azedo) is traditional.
Storage & reheating
Best warm; store 2 days and reheat in the oven.
Estimated nutrition per serving
Estimate only. Calculated roughly from typical ingredients; real values vary by brand and portion.
| Calories | ~110 kcal |
|---|---|
| Protein | ~4 g |
| Carbohydrates | ~11 g |
| Fat | ~6 g |
Frequently asked questions
Why are they hollow?
Steam from the hot dough puffs them; that is normal.