Go Back

Brazilian Cheese Bread (Pao de Queijo)

Quick, naturally gluten-free Brazilian cheese bread made with tapioca starch, Parmesan, milk, butter, and eggs. Crispy on the outside, chewy and cheesy inside, ready in under 30 minutes.
Print Recipe Pin Recipe
Prep Time 10 minutes
Cook Time 18 minutes
Total Time 28 minutes
Servings: 16 pieces
Course: Breakfast, Side, Snack
Cuisine: Brazilian
Calories: 145
Ingredients Equipment Method Notes

Ingredients
  

Main
  • 1 1/2 cups tapioca starch
  • 1 cup whole milk
  • 6 tablespoons unsalted butter
  • 1 1/2 cups shredded Parmesan cheese packed
  • 2 large eggs
  • 1/2 teaspoon sea salt
  • 1/4 teaspoon black pepper optional

Equipment

  • Oven preheated to 400°F
  • Two 12-cup muffin tins or silicone molds (16 cups total)
  • Large mixing bowl
  • Wooden spoon or sturdy spatula
  • Small saucepan
  • Measuring cups and spoons
  • Cheese grater

Method
 

  1. Preheat the oven to 400°F (200°C) and lightly grease 16 cups of two muffin tins or set silicone molds on a baking sheet.
  2. Combine the milk and butter in a small saucepan over medium heat; warm until the butter melts and the milk is steaming but not boiling, about 3–4 minutes.
  3. In a large bowl, stir together the tapioca starch, shredded Parmesan, sea salt, and black pepper.
  4. Pour the hot milk-butter mixture over the tapioca mixture while stirring continuously; the dough will look shaggy.
  5. Let the dough cool for 2–3 minutes. Lightly beat the eggs, then add them to the bowl and stir vigorously until the batter becomes smooth, glossy, and thick, about 30 seconds.
  6. Spoon the batter into the prepared muffin cups, filling each about three-quarters full.
  7. Bake for 18–22 minutes, or until the tops are deep golden brown and a toothpick inserted in the center comes out clean.
  8. Cool in the pan for 3–5 minutes, then remove and serve warm.

Notes

For extra flavor, sprinkle a pinch of Parmesan on top before baking. Leftovers keep in an airtight container for up to 5 days and reheat well in a 350°F oven for 5–8 minutes.