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Pao de Queijo (Brazilian Cheese Bread)

Rated as 4.5 out of 5 Stars

"Pao de Queijo is a traditional peasants' bread from Minas-Gerais state in Brazil, but is now a delight countrywide. Last time I visited Brazil I was surprised to find cheese bread at the airport, offered along with American-brand pizza, though with a Brazilian brand that reminds us of this old Mineira tradition. (Minas-Gerais means the general mines, as this part of Brazil was the first where rich mines of gold, diamonds, emeralds, and other precious stones were found. It is also where one of the world's richest iron ore deposits are located.)"
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1 h servings 74
Original recipe yields 48 servings (4 dozen)


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  1. Preheat oven to 425 degrees F (220 degrees C). Line 2 baking sheets with parchment paper.
  2. Pour tapioca starch into a wide bowl.
  3. Combine 1 cup water, vegetable oil, and salt in a saucepan; bring to a boil. Slowly pour over the tapioca, mixing with a spoon until evenly combined. Let cool slightly, about 10 minutes.
  4. Stir Mexican cheese blend and eggs into the tapioca mixture. Knead dough until soft and sticky, 5 to 10 minutes. Add water, 1 teaspoon at a time, if dough seems dry.
  5. Drop spoonfuls of dough 1 inch apart on the baking sheets.
  6. Bake in the preheated oven until lightly golden, about 25 minutes.


  • Cook's Notes:
  • Substitute manioc, cassava, or yucca starch (such as Yoki®) for the tapioca if desired.
  • You can substitute coconut oil, bacon fat, lard, or ghee for the vegetable oil, just know it can affect the flavor profile.
  • You can use grated Parmesan cheese to add a little bite.

Nutrition Facts

Per Serving: 74 calories; 3.4 9.8 1.1 14 241 Full nutrition

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Read all reviews 2
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I made this as a gf pizza crust dough and it worked great - i used about 1/3 the salt, and used coconut flour to dry and flatten it so that i could transfer to the oven. I baked the pizzas on a...

Excellent flavor when you drastically reduce the amount of salt. I've never tried these rolls before, so I don't have any real comparison. The texture of these is a bit hard on the outside but s...