Description
This Brazilian cheese bread recipe, also known as pão de queijo, is a naturally gluten-free snack with a chewy center and crisp exterior. Made with tapioca flour and cheese, it’s quick, easy, and incredibly delicious.
Ingredients
1 large egg, room temperature
1/3 cup extra virgin olive oil, plus more for greasing the pan
2/3 cup milk
1 1/2 cups (170 g) tapioca flour
1/2 cup (66 g) packed grated or crumbled cheese, your preference
1 teaspoon salt (or more to taste)
Instructions
1. Preheat the oven to 400°F. Lightly grease a non-stick mini muffin tin with olive oil.
2. Place all ingredients into a blender: egg, milk, oil, tapioca flour, cheese, and salt. Blend until smooth, scraping down the sides if needed.
3. Pour the batter into the greased muffin tin, filling each well about 7/8 full.
4. Bake for 15–20 minutes, until the cheese breads are puffy and golden brown.
5. Remove from oven and let cool for a few minutes. Serve warm or at room temperature.
6. Store leftovers in an airtight container at room temperature for 1 day, in the fridge for up to 1 week, or freeze for up to 1 month.
7. To reheat, microwave for a few seconds or warm in the toaster oven until heated through.
Notes
Let the egg come to room temperature for better blending.
Use any type of cheese—cheddar, mozzarella, or queso fresco work well.
The dough can be stored in the fridge for up to 1 week before baking.
Optional add-ins: herbs, garlic powder, or chili flakes for extra flavor.
Best served warm, right out of the oven.
- Prep Time: 5 mins
- Cook Time: 15 mins
- Method: Baking
- Cuisine: Brazilian