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Easy Brazilian Cheese Bread (Pão de Queijo) Recipe

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4.1 from 3 reviews

This recipe for Easy Brazilian Cheese Bread (Pão de Queijo) delivers a chewy and flavorful gluten-free snack made with tapioca flour and your choice of cheese. These mini cheese breads are simple to prepare using a blender and baked to a golden, puffy perfection. Best served warm or at room temperature, they make an ideal appetizer or snack that captures the authentic taste of Brazil.

  • Total Time: 25-30 minutes
  • Yield: 24 mini cheese breads

Ingredients

Wet Ingredients

  • 1 large egg, room temperature
  • 1/3 cup extra virgin olive oil, plus more for greasing the pan
  • 2/3 cup milk

Dry Ingredients

  • 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

  1. Preheat the oven and prepare muffin tin: Preheat your oven to 400°F (205°C). Lightly grease each well of a non-stick mini muffin tin with extra virgin olive oil to ensure the cheese breads don’t stick.
  2. Blend the ingredients: Combine the egg, olive oil, milk, tapioca flour, cheese, and salt in a blender. Pulse the mixture until it becomes smooth, scraping down sides if necessary, to ensure all ingredients are fully integrated and the batter is uniform.
  3. Optional chilling: You can cover and refrigerate the batter for up to one week at this point. When ready to bake, bring the batter back to room temperature and whisk lightly before proceeding.
  4. Fill the muffin tin: Pour the batter into the prepared mini muffin wells, filling each just below the top to allow room for puffing during baking.
  5. Bake: Place the muffin tin in the preheated oven and bake for 15-20 minutes until the cheese breads puff up and develop a nicely browned exterior.
  6. Cool and serve: Remove from oven and transfer to a cooling rack for a few minutes. Serve warm or at room temperature for the best chewy, mochi-like texture.
  7. Storage and reheating: Store leftovers in an airtight container at room temperature for up to 1 day or refrigerate for up to 1 week. Reheat briefly in the microwave or toaster oven. They can also be frozen for up to a month and reheated in a low oven or toaster oven until crisp and warmed through.

Notes

  • The recipe uses tapioca flour, making it naturally gluten-free.
  • Cheese type can be varied; traditional Brazilian cheese breads use Minas or Parmesan, but any hard or semi-hard cheese works well.
  • Allowing the batter to rest chilled improves flavor and texture but is optional for quick preparation.
  • Olive oil is used both in the batter and for greasing to add flavor and prevent sticking.
  • Best enjoyed fresh but can be stored and reheated conveniently.
  • Author: Olivia
  • Prep Time: 10 minutes
  • Cook Time: 15-20 minutes
  • Category: Snack
  • Method: Baking
  • Cuisine: Brazilian
  • Diet: Gluten Free

Find it online: https://iamstarved.com/easy-brazilian-cheese-bread-pao-de-queijo-recipe/