I am a huge fan of Brazilian cheese bread. Whenever I go to Brazilian steak houses here in the United States, like Rodizio’s or Tucano’s, etc., they serve this as an appetizer. Also known as Pão de Queijo in Portuguese.
This beloved snack is a staple in Brazil, and I can see why. They are so incredibly easy to make with just 6 ingredients. There are a variety of recipes out there for these, some that have a dough consistency and this Brazilian cheese bread recipe, which have a batter consistency.
If you are a fan of cheese and like bread, give these a shot. They are a little crunchy on the outside and nice and chewy and on the inside and of course cheesy. Also, this is perfect for people who can’t have gluten because they are gluten-free! If I can do it, you can do it. Let’s get baking!
If you like Brazilian food, make sure to try this popular treat called a Brigadeiro.
Step 1: Gather the ingredients and tools
Brazilian cheese bread is such an incredibly easy recipe to make all you need are the following six ingredients:
- Milk – I use whole milk, but you can use 2%, 1%, etc.
- Olive oil – You can use different cooking oil as well if you like.
- Salt – Go easy on the salt, especially if you use salty cheese.
- Cheese – I love to use cheddar cheese, but other very common cheeses are feta, parmesan, etc. You could even use a blend of cheddar and jack, too. Have fun making it with different cheeses.
- Tapioca Flour – Also known as tapioca starch. I use this Bob’s Red Mill brand.
- Mini muffin pan
- Wire rack
- Cooking spray
Step 2: How to make Brazilian cheese bread at home
Okay you are seriously going to be amazed at how easy it is to make this Pão de Queijo recipe. Wait for it…Preheat the oven to 400 F/205 C.
Shred the cheese if needed. I always just buy pre-shredded cheese. Yes, I know, I am lazy sometimes.
Now, add all of the ingredients to a blender and blend for a minute or two until well combined. And now the Brazilian cheese bread batter is ready to go. Easy right?
Spray a mini muffin pan with cooking spray. Or you can take some cooking oil and place it on a paper towel or clean kitchen towel and wipe it in the muffin pan. I always do this even with my awesome nonstick mini-muffin pan.
Then fill up each cavity with the cheese bread batter. You should be able to get 24 of them with this recipe. It’s okay if you fill them up all the way to the top, but I usually try to leave about an 1/8th of an inch of room, but it doesn’t matter too much.
Step 3: Bake the Brazilian cheese bread or Pão de Queijo
Now place the Brazilian cheese bread in the oven, middle rack, and bake them for 20 to 23 minutes until they puff up and get slightly golden brown. The bottoms in the cavities of the pan will be a little browner than the tops.
Remove the pan from the oven and allow them to cool for about 5 minutes in the pan.
Once cooled a bit take them from the pan and place them on a wire rack to cool completely. If you sprayed the pan they should come out very easily.
Since these don’t have gluten in them they will taste different than normal bread. These are nice and chewy and cheesy and oh so delicious. Enjoy!
How long does Brazilian cheese bread last?
These do taste the best when fresh out of the oven, however, if stored in a ziplock bag or airtight container they will last about 3 days at room temperature. They will lose their outer crunchiness a bit. You can reheat them on low heat in the oven before serving again if you like. You do not need to put these in the fridge to store them.
Can I use all-purpose flour instead of Tapioca flour?
No sorry, you can’t substitute all-purpose flour for Tapioca flour. Well, you can, but they will wind up being more like a popover. And won’t taste like authentic Brazilian cheese bread. But with a recipe this simple it is so easy to experiment. So, you are of course welcome to try it.
Here are some other recipes you may like:
Brazilian Cheese Bread (Pão de Queijo)
- Mini muffin pan
- Wire rack
- cooking spray
- 2/3 cup milk 158ml
- 1/3 cup olive oil 43ml
- 1 large egg
- 1 tsp salt 4g
- 1/2 cup cheese cheddar, jack, feta, parmesan, etc.
- 1 1/2 cups tapioca flour/starch 185g
- Preheat the oven to 400 F/205 C. Shred the cheese if necessary or buy pre-shredded cheese. Place all the ingredients in a blender and blend for 1 to 2 minutes until mixed well.
- Spray a mini-muffin pan with cooking spray, then fill up each cavity near the top, with the batter. You should be able to get 24 of them.
- Place the pan on the middle rack, and bake them for 20 to 23 minutes until they puff up and get slightly golden brown. The bottoms in the cavities of the pan will be a little browner than the tops.Remove them from the oven and allow them to cool for about 5 minutes in the pan.
- Remove them from the pan and place them on a wire rack to cool completely. These are nice and chewy and cheesy and oh so delicious. Enjoy!
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