These yummy gluten/wheat free breads are good for those with Celiac disease or gluten intolerance. These are good either served plain, or with marinara sauce. For more variety, try adding a variety of herb seasonings, such as Italian seasoning or try substituting other cheeses for the Parmesan.

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Ingredients

6
Original recipe yields 6 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Preheat oven to 375 degrees F (190 degrees C).

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  • Pour olive oil, water, milk, and salt into a large saucepan, and place over high heat. When the mixture comes to a boil, remove from heat immediately, and stir in tapioca flour and garlic until smooth. Set aside to rest for 10 to 15 minutes.

  • Stir the cheese and egg into the tapioca mixture until well combined, the mixture will be chunky like cottage cheese. Drop rounded, 1/4 cup-sized balls of the mixture onto an ungreased baking sheet.

  • Bake in preheated oven until the tops are lightly browned, 15 to 20 minutes.

Nutrition Facts

384.9 calories; protein 6.3g 13% DV; carbohydrates 39.9g 13% DV; fat 22.6g 35% DV; cholesterol 70.9mg 24% DV; sodium 555.1mg 22% DV. Full Nutrition

Reviews (257)

Read More Reviews

Most helpful positive review

Rating: 4 stars
07/18/2008
I lived in Brazil, in the state that made this bread famous, for almost 5 years. I was so excited when I read the "bad" review that the bread was "rubbery." That is exactly the way it's supposed to be! Yeah! I did take out the garlic as that's not a normal thing for this bread, and I switched the ratio of water and oil as there was WAY too much oil in it. Overall, was great to find this recipe. My husband loves it and it helps with the home sickness! Read More
(457)

Most helpful critical review

Rating: 3 stars
03/19/2007
when my Brazilian boyfriend and I make these we use LOTS of mozzarella cheese! Read More
(53)
325 Ratings
  • 5 star values: 210
  • 4 star values: 65
  • 3 star values: 28
  • 2 star values: 9
  • 1 star values: 13
Rating: 4 stars
07/18/2008
I lived in Brazil, in the state that made this bread famous, for almost 5 years. I was so excited when I read the "bad" review that the bread was "rubbery." That is exactly the way it's supposed to be! Yeah! I did take out the garlic as that's not a normal thing for this bread, and I switched the ratio of water and oil as there was WAY too much oil in it. Overall, was great to find this recipe. My husband loves it and it helps with the home sickness! Read More
(457)
Rating: 5 stars
08/14/2008
This recipe turned out perfectly for luncheon today - crispy on the outside, almost creamy on the inside. My children loved it and decided it tastes like Cheetos only better! I used the exact proportions stated in the recipe but omitted the garlic because I wanted the cheese to predominate. If you don't let the dough rest 15 minutes before you put in the cheese and egg, it will be very runny like a crepe batter. Things I Did Differently: I used grape seed oil instead of olive oil and warmed the liquid ingredients in the microwave until a little white foam appeared on the top of the mixture. I did the rest of the mixing as instructed except I hand kneaded the dough a bit in the bowl to get a smoother mixture. I used the 1 & 1/2 inch scoop that I use to make drop cookies to put the dough on the cookie sheet. But then, I went back and rolled each little ball between my well-oiled hands to smooth them. I had to bake them a little longer, but then, my oven's always slow. Read More
(199)
Rating: 5 stars
06/03/2010
I am from Minas Gerais and since I grew up having the convenience of finding these everywhere, I never bothered to learn how to make them. It took me moving to California to finally try making my own pão de queijo from scratch, so I tried this awesome recipe and it was absolutely perfect. On a personal note, I preferred to use the butter instead of olive oil, I tried both and found that one more authentic tasting. Read More
(189)
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Rating: 5 stars
05/15/2012
I am from Brazil and am so grateful to have found this recipe. A few changes to make it taste like the original dish: NO garlic whatsoever, real butter instead of oil and more cheese (about 2/3 cup more cheese). I like to add 1 cup of Italian blend shredded cheese and 1/2 cup Parmesan cheese. Now for beginner cooks like me: make sure all the butter is melted before adding the flour, the consistency of it will be way better ;) Read More
(161)
Rating: 5 stars
07/25/2011
This is the best recipe i've used to far! I would like to point out a few things to those who've had bad results: 1) heat the water/oil/milk to boiling then the tapioca will seize. 2) when it says to mix till smooth, think more like 10 mins + by hand or use a dough hook on a stand mixer for 3-4 mins...that will help the texture & the air bubbles form. 3) try a mix of parm & queso fresco for a nicer texture. Read More
(146)
Rating: 4 stars
09/12/2013
I grew up in Brazil. This is a great recipe but has one significant problem. The ingredients really need to be put into a blender, as the Brazilians do. Otherwise it is difficult for the ingredients to properly incorporate and you may find that your oil or butter does not adhere, but leaks out into the pan. Other than this I would give the recipe five stars. It is also simpler to mix in a blender, and you do not have to heat ingredients in a pan first. If you try substituting cheeses other than parmesan, make sure to use a dry cheese. Something moist like mozarella will not give the same result. I hope this helps someone. Read More
(127)
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Rating: 3 stars
03/19/2007
when my Brazilian boyfriend and I make these we use LOTS of mozzarella cheese! Read More
(53)
Rating: 5 stars
01/01/2009
Pao de Queijo I can't believe I found a recipe for it. Thank you thank you thank you. I love this stuff. (Btw the super dense rubbery super flavor is intentional.) Read More
(45)
Rating: 4 stars
01/31/2008
I added probably another cup of flour because the batter was very runny and first they came out as little pancakes. Next time I will also add more cheese - I just think it could use more. Other than that it tasted almost as good as the ones that our Brazilian friends make from store bought frozen cheese bread balls. Read More
(43)