Description
Easy Brazilian cheese bread (Pão de Queijo) made with tapioca flour for a naturally gluten-free, chewy interior and crisp golden exterior. These small baked rolls are simple to prepare and perfect served warm.
Ingredients
- 1 1/2 cups (170g) tapioca flour/starch
- 1 teaspoon fine Himalayan salt
- 1 egg, room temperature
- 1/3 cup (60g) olive oil
- 2/3 cup (133ml) full-fat coconut milk
- 1/2 cup (65g) grated cheese (optional for dairy-free version)
Instructions
- Preheat the oven to 400°F (204°C).
- In a large bowl, combine the tapioca flour, salt, egg, olive oil, coconut milk, and grated cheese. Mix with a spoon until well combined. Alternatively, blend all ingredients except the cheese in a blender, then stir in the cheese afterward.
- Spoon the batter into a standard or mini muffin tin, filling each cup about 1/2 to 3/4 full. If using a silicone muffin pan, greasing is not necessary. For aluminum or other pans, grease each cup with olive oil, butter, or coconut oil, or use paper liners.
- Bake for 20–25 minutes, or until the tops are lightly golden. Let the bread cool in the pan for 5 minutes, then serve warm.
Notes
- You can substitute the egg with a plant-based egg alternative to make the recipe vegan.
- The grated cheese is optional if you want a dairy-free version.
- Silicone muffin tins prevent sticking, but metal pans should be lightly greased.
- Best served warm for the classic chewy texture.
- Leftovers can be reheated in the oven for a few minutes to restore texture.
- Prep Time: 5 minutes
- Cook Time: 25 minutes
- Category: Bread
- Method: Bake
- Cuisine: Brazilian
Nutrition
- Serving Size: 1 roll
- Calories: 140 kcal
- Sugar: 1 g
- Sodium: 210 mg
- Fat: 9 g
- Saturated Fat: 3 g
- Unsaturated Fat: 5 g
- Trans Fat: 0 g
- Carbohydrates: 13 g
- Fiber: 0 g
- Protein: 2 g
- Cholesterol: 18 mg
