Description

These Easy Brazilian Cheese Breads (Pão de Queijo) are a classic Brazilian snack that’s naturally gluten-free and irresistibly cheesy! Made with tapioca flour, eggs, milk, oil, and your favorite grated cheese, they’re crispy on the outside and perfectly chewy on the inside. This blender-based version is quick to prepare and perfect for breakfast, snacks, parties, or serving alongside coffee or soups. Whether you’re new to Brazilian cuisine or already a fan, this recipe is a simple and satisfying way to bring a little South American flavor into your kitchen.

Ingredients

Scale

1 large egg, room temperature
1/3 cup extra virgin olive oil, plus more for greasing the pan
2/3 cup milk
1 1/2 cups (170 g) tapioca flour
1/2 cup (66 g) packed grated or crumbled cheese, your preference
1 teaspoon salt (or more to taste)

Instructions

Preheat the oven and prepare a mini muffin tin:

Preheat the oven to 400°F. Spread a small amount olive oil around the insides of each well of a non-stick mini muffin tin.
Blend the ingredients:

Put all of the ingredients into a blender and pulse until smooth. You may need to use a spatula to scrape down the sides of the blender so that everything gets blended well.
Pour into the mini muffin tin:

Pour the batter into the prepared mini muffin tin not quite to the top; leave about 1/8 inch from the top.
Bake:

Bake at 400°F in the oven for 15-20 minutes until all puffy and nicely browned. Remove from the oven and let cool on a rack for a few minutes.

Eat while warm or at room temperature (they’re best when fresh). Note that Brazilian cheese bread is very chewy, sort of like Japanese mochi.

Store leftovers in an airtight container at room temperature for 1 day or in the fridge for 1 week. Reheat for several seconds in the microwave or for a 1 to 2 minutes in the toaster oven before serving. They can also be frozen for up to 1 month and reheated in a toaster oven or low oven until thawed and crisp.

Notes

Cheese Options: Traditional Brazilian Queijo Minas is ideal, but Parmesan, mozzarella, cheddar, or a mix of cheeses work beautifully. Sharp cheeses add a bold flavor, while mozzarella makes them stretchier and softer.
Tapioca Flour: Tapioca flour (also called cassava or manioc starch) is essential—do not substitute with regular flour. It gives the bread its signature chewy texture and keeps it gluten-free.
Pan Size: Mini muffin pans work best for bite-sized Pão de Queijo. Standard muffin pans can be used for larger rolls—just increase the baking time slightly.
Make Ahead: You can refrigerate the batter for up to 2 days or freeze the unbaked batter in muffin cups and bake directly from frozen.
Storage: Store baked rolls in an airtight container at room temperature for 2 days or refrigerate for up to 5. Reheat in the oven or air fryer for best results.
Flavor Variations: Add garlic powder, herbs (like rosemary or oregano), chili flakes, or even stuff with ham or guava paste for fun twists.