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Authentic Brazilian Cheese Bread - Pao de Queijo

brazilian cheese breads in a bowl with pink napkin

5 from 1 reviews

Amazing gluten-free Brazilian Cheese Bread aka Pao de Queijo. Give them a go and you will fall in love and will make them again and again.

Ingredients

Scale

150g of grated cheddar cheese, or any other cheese you prefer, mozzarella, Parmesan or feta will all work well. My favourite is a mix of cheddar and Parmesan.

200g milk, I used cow milk, but feel free to use a dairy-free variety

100g extra virgin olive oil. You can use melted butter as well.

1 tsp sea salt

300g tapioca flour

3 free-range eggs

extra olive oil for greasing tins

Instructions

Pao de Queijo Thermomic method:

Cut the cheese into small cubes and grate them in the Thermomix for 10 seconds on speed 8. Set aside.

Add the milk, olive oil, and salt in the Thermomix (no cheese) and heat the mixture on 90'C for 5 minutes on speed 1.

Add the tapioca flour to the milk mixture and blend on speed 6 for 20 seconds. 

Leave the dough to cool down for 15 minutes.

Add eggs and cheese into Thermomix and mix the dough for 20 seconds on speed 6. The dough will be very soft, gooey and white.

white tapioca dough in a thermomix

 

Chill the dough in the fridge for an hour before baking.

Now grease the muffin tin with some extra virgin olive oil. The recipe will make 12 rolls. Using a cookie or an ice cream spoon, scoop the dough into the tins so they are 3/4 full.

dough in the muffin tin

Bake at 200'C (400'F) for 20 minutes or until they look nice and golden. They will be crunchy outside and soft and gooey inside.

puffed cheese braed in a muffin tin

Serve immediately.  Store any cooled leftovers in an airtight container and consume them within two days. 

 

The stove method:

Put the tapioca flour in a large mixing bowl, set it aside. Use only a heat-resistant mixing bowl!

Heat the milk, olive oil, and salt in the medium-sized saucepan until the milk is hot but not boiling. 

Add the milk mixture to the mixing bowl with tapioca and mix well until everything is evenly combined. 

Let the dough cool for 15 minutes.

Add the eggs and cheese into the dough and mix well again. It might look like it is not working at first, please keep going it will all work in the end.

Chill the dough in the fridge for an hour before baking.

Now grease the muffin tin with some extra virgin olive oil. The recipe will make 12 rolls. Using a cookie or an ice cream spoon, scoop the dough into the tins so they are 3/4 full.

dough in the muffin tin

Bake at 200'C (400'F) for 20 minutes or until they look nice and golden. They will be crunchy outside and soft and gooey inside.

puffed cheese braed in a muffin tin

Serve immediately.  Store any cooled leftovers in an airtight container and consume them within two days.

Notes

I used two different kinds of muffin tins. One traditional and one silicon. The bread puffed in a silicon one way more than in a traditional one. My kids ate all the puffy ones before I even could take photos. Next time I make them, I will update the photos 🙂

puffed cheese braed in a muffin tin

Keywords: Brazilian Cheese Bread, Pao de Queijo, gluten-free brea, gluten-free breakfast