Description
Make Brazilian cheese bread (pão de queijo) with this easy, gluten-free recipe! Use tapioca flour for cheesy, chewy cheese puffs. Ready in a blender!
Ingredients
Scale
- 2 cups (250g) tapioca flour (key for chewiness)
- 1 cup (240ml) whole milk (or dairy-free alternative)
- ½ cup (120ml) vegetable oil (or melted butter)
- 2 large eggs, room temperature
- 1.5 cups (150g) grated Parmesan or Minas cheese
- 1 tsp salt
Instructions
- Prep: Preheat oven to 375°F (190°C). Grease a mini muffin tin.
- Blend: In a blender, combine milk, oil, eggs, and salt. Add tapioca flour and pulse until smooth.
- Cheese: Stir in grated cheese by hand.
- Bake: Pour batter into muffin cups (¾ full). Bake 15-20 mins until golden and puffed.
- Serve: Cool 2 minutes, then enjoy warm!
Notes
- Rest the Batter: Let sit 10 mins before baking for better texture.
- Cheese Swap: Try mozzarella for stretchiness or aged cheddar for bold flavor.
- Storage: Keep in an airtight container for 2 days. Reheat in oven/air fryer.
- Freezer-Friendly: Freeze unbaked batter for up to 1 month.
For Extra Crispness:
- Brush baked breads with melted butter right out of the oven.
- Use polvilho azedo (sour tapioca starch) for authentic tang.
- Prep Time: 10
- Cook Time: 20
- Category: Breakfast
- Method: Baked
- Cuisine: Brazilian
Nutrition
- Serving Size: 1
- Calories: 90
- Fat: 5
- Carbohydrates: 8
- Protein: 3
Keywords: Pão de Queijo, Brazilian cheese bread