Make authentic Pão de Queijo, or Brazilian Cheese Bread, at home. This naturally gluten-free recipe uses tapioca flour to achieve the perfect texture: crispy outside and wonderfully chewy inside. It is a simple, quick snack or appetizer.
Author:leogrant
Prep Time:15 min
Cook Time:25 min
Total Time:40 min
Yield:About 20 rolls 1x
Category:Appetizer
Method:Baking
Cuisine:Brazilian
Diet:Gluten Free
Ingredients
Scale
1 cup whole milk
1/2 cup vegetable oil
1 teaspoon salt
2 cups tapioca flour (tapioca starch)
2 large eggs
1 cup shredded Parmesan cheese
1/2 cup shredded mozzarella cheese
Instructions
Preheat your oven to 375°F (190°C). Lightly grease a baking sheet.
Combine the milk, oil, and salt in a medium saucepan. Bring the mixture to a boil over medium heat.
Remove the saucepan from the heat immediately.
Add the tapioca flour all at once to the hot liquid. Stir vigorously with a wooden spoon until the mixture forms a thick, sticky dough. This step cooks the starch.
Let the dough cool for about 10 minutes until it is warm, not hot.
Add the eggs one at a time, mixing well after each addition until fully incorporated. The dough will become looser.
Stir in the Parmesan and mozzarella cheeses until they are evenly distributed throughout the dough.
Scoop tablespoon-sized amounts of dough and roll them into small balls (about 1.5 inches in diameter). Place them 1 inch apart on the prepared baking sheet.
Bake for 20 to 25 minutes, or until the cheese bread puffs up and the exterior is golden brown and slightly crisp.
Serve warm immediately for the best chewy texture.
Notes
For the best texture contrast (crispy shell, elastic center), use high-quality, aged Parmesan cheese.
You can prepare the dough ahead of time, roll the balls, and freeze them on a tray. Bake directly from frozen, adding 5 to 7 minutes to the baking time.
This recipe is naturally gluten-free because it relies entirely on tapioca flour.