Description
Brazilian cheese bread, or Pão de Queijo, is a classic Brazilian snack made with tapioca flour and cheese for a chewy, cheesy bite. These naturally gluten-free rolls are crisp outside and soft inside.
Ingredients
- 1 cup whole milk
- 1/2 cup water
- 1/2 cup olive oil
- 1 teaspoon salt
- 2 cups tapioca flour
- 2 large eggs
- 1 1/2 cups grated Parmesan cheese
- 1 cup shredded mozzarella cheese
Instructions
- Preheat the oven to 375°F (190°C). Grease a mini muffin tin or line a baking tray with parchment paper.
- In a saucepan, combine the milk, water, olive oil, and salt. Bring to a gentle boil over medium heat.
- Remove from heat and stir in the tapioca flour until fully combined. Let the mixture cool slightly.
- Add the eggs one at a time, mixing well after each addition until a smooth dough forms.
- Fold in the Parmesan and mozzarella cheese until evenly incorporated.
- Scoop small portions of dough into the prepared muffin tin or onto the baking tray.
- Bake for 20–25 minutes or until puffed and golden on top.
- Serve warm for the best texture and flavor.
Notes
- You can substitute mozzarella with other mild melting cheeses.
- The dough can be refrigerated for up to 2 days before baking.
- Freeze unbaked dough balls for quick snacks later.
- Serve with coffee or alongside soups and stews.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Snack
- Method: Bake
- Cuisine: Brazilian
Nutrition
- Serving Size: 1 cheese bread
- Calories: 110 kcal
- Sugar: 1 g
- Sodium: 180 mg
- Fat: 7 g
- Saturated Fat: 3 g
- Unsaturated Fat: 3 g
- Trans Fat: 0 g
- Carbohydrates: 9 g
- Fiber: 0 g
- Protein: 3 g
- Cholesterol: 20 mg
