Brazilian cheese bread is very easy to make, and features a chewy, cheesy, bready center, encased in a beautiful, thin, pastry crust. It also happens to be gluten free, thanks to tapioca flour, which is also responsible for the very unique texture. Happily, the ingredients are fairly inexpensive, which means you can play around with a few batches and see for yourself.

Recipe Summary

prep:
10 mins
cook:
25 mins
additional:
10 mins
total:
45 mins
Servings:
24
Yield:
24 pao de queijo
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Ingredients

24
Original recipe yields 24 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Preheat the oven to 400 degrees F (200 degrees C).

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  • Place tapioca flour in a mixing bowl. Combine milk, olive oil, and salt in a pan. Bring to a simmer over medium-high heat. Immediately remove from heat and pour into the bowl with the tapioca. Mix until a shaggy dough starts to form. Let rest for 5 minutes.

  • Add mozzarella and Parmesan cheeses, eggs, and cayenne. Stir with a fork until thoroughly combined. Use an ice cream scoop to portion dough onto a silicone-lined baking sheet. Poke down any jagged bits using a wet finger if desired.

  • Bake in the preheated oven until puffed and golden, about 20 minutes. Let cool for 5 minutes and serve warm.

Chef's Notes:

Substitute vegetable oil for the olive oil, if desired.

Instead of using an ice cream scoop you can either add more flour to the dough and roll it into balls or add more liquid, pour it into muffin cups, and bake these like popovers. The taste will be the same but the texture will change.

Nutrition Facts

109 calories; protein 2.3g; carbohydrates 11.3g; fat 6.1g; cholesterol 19.6mg; sodium 140mg. Full Nutrition
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Reviews (13)

Read More Reviews

Most helpful positive review

Rating: 5 stars
01/23/2019
There will probably be a couple of questions that will come up a ton so I thought I would post the answers and perhaps keep people from hesitating to make the recipe. First, he uses only one egg in the video but the recipe calls for two. The reason is that for the video he only made 1/2 batch. It's easy to miss that part. Second, you can't substitute ANYTHING for the tapioca flour/starch (both names are used on packaging, however, the product is exactly the same. Names are interchangeable) Having said that, this recipe is by far the easiest recipe I have ever made vs. the output. Never have I had so many compliments and pleas to make more for a recipe that required only 4-7 minutes of EASY prep. I used my KitchenAid mixer with the paddle attachment but did not vary anything else. These are amazing! Read More
(32)

Most helpful critical review

Rating: 2 stars
04/20/2020
The only good thing about this recipe is the process. The ingredient ratios are way off Read More
18 Ratings
  • 5 star values: 14
  • 4 star values: 2
  • 3 star values: 1
  • 2 star values: 1
  • 1 star values: 0
Rating: 5 stars
01/23/2019
There will probably be a couple of questions that will come up a ton so I thought I would post the answers and perhaps keep people from hesitating to make the recipe. First, he uses only one egg in the video but the recipe calls for two. The reason is that for the video he only made 1/2 batch. It's easy to miss that part. Second, you can't substitute ANYTHING for the tapioca flour/starch (both names are used on packaging, however, the product is exactly the same. Names are interchangeable) Having said that, this recipe is by far the easiest recipe I have ever made vs. the output. Never have I had so many compliments and pleas to make more for a recipe that required only 4-7 minutes of EASY prep. I used my KitchenAid mixer with the paddle attachment but did not vary anything else. These are amazing! Read More
(32)
Rating: 5 stars
11/27/2019
lt turned out fantastic.... my non-gluten free sons ate it and liked it as well. Read More
(1)
Rating: 5 stars
08/06/2020
Easy to make. Read More
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Rating: 2 stars
04/20/2020
The only good thing about this recipe is the process. The ingredient ratios are way off Read More
Rating: 5 stars
03/21/2019
These are so good. I couldn t get mine as smooth on the outside but the chewy inside and taste were spot on. I did a half batch like the video for my family of three and there are none left. Read More
Rating: 4 stars
10/28/2020
I went with Cheddar Cheese. They did not puff as I had wished but I will keep trying. Read More
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Rating: 5 stars
01/10/2021
I used two eggs for this and for every else I used Chef John’s measurements. I added a teaspoon of baking powder for a little insurance and put the dough in the fridge overnight to make it easier to form into balls. These were delicious! Alone or with whatever you want to fill them with. I had some for breakfast with scrambled eggs tucked in the middle. Read More
Rating: 4 stars
06/27/2020
Note: If there was a way to unrate things I would but the website doesn't allow me so I'll just rate based on appearance and texture. So I completely misread step 1 and mixed the flour with all of the ingredients listed above. Rather than starting over, I went to step 2 like an idiot. I continued to follow the steps and mixed everything except the eggs. At that point, I heated everything until I felt they were warm enough and then mixed in the eggs. Despite the butchering, the Pao de Queijo turned out quite pretty! I probably doubled the size since my ice cream scooper was weirdly shaped. The taste wasn't as cheesy as the ones I've had at Brazilian steakhouses but I'm not sure if it's me using less ingredients or if it's because of my mistake. The texture it's exactly like the ones in the restaurants though. Everyone still enjoyed it and I can't wait to redo this! Read More
Rating: 5 stars
03/31/2019
Yummy! Great taste. I add the black Sesame seeds. Thanks. Read More
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