Pao de Queijo (Brazilian Cheese Bread)
Crisp outside and chewy inside, these Brazilian cheese breads are made from tapioca starch and cheese. Naturally gluten-free with no wheat flour, you just mix, roll, and bake — a Brazilian breakfast and snack-time staple.
Ingredients
- Tapioca starch · polvilho, about 250g2 cups
- Milk0.5 cup
- Water0.5 cup
- Oil · or melted butter0.33 cup
- Eggs2
- Grated cheese · parmesan, mozzarella1.5 cups
- Salt1 tsp
Steps
- ⏲ 10 min
Heat the oven to 190C and line a baking sheet with parchment.
- ⏲ 3 min
In a pan, heat the milk, water, oil, and salt until almost boiling.
- ⏲ 10 min
Put the tapioca starch in a large bowl and pour over the hot liquid, mixing fast (scalding). Lumps are fine; let it cool to warm.
- ⏲ 5 min
Beat in the eggs one at a time, then work in the cheese until you have a smooth, sticky dough.
- ⏲ 5 min
With lightly oiled hands, roll golf-ball-size rounds and space them on the sheet (or use a mini muffin tin).
- ⏲ 25 min
Bake at 190C for 20-25 minutes, until puffed and golden.
Eat warm — crisp outside and chewy within.
Tips & Variations
Variations
- Blender version: Blend everything and pour into mini muffin tins (easiest).
- Filled: Stuff with cream cheese or guava jam.
- Herb cheese: Add herbs or garlic powder to the dough.
- Mini size: Roll small for bite-size snacks.
Tips
- Tapioca starch (polvilho) is essential — flour won't give the chew.
- Scald the starch with the hot liquid to develop the signature texture.
- Adjust with more starch if too wet, more milk if too stiff.
- Best fresh from the oven — reheat in an air fryer to crisp them again.
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