• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar
Milk and Pop
  • Start Here
  • Recipes
  • Sourdough
  • About
    • Facebook
    • Instagram
    • Pinterest
    • YouTube
menu icon
go to homepage
  • Start Here
  • Recipes
  • Sourdough
  • About
    • Instagram
    • Pinterest
    • YouTube
  • search icon
    Homepage link
    • Start Here
    • Recipes
    • Sourdough
    • About
    • Instagram
    • Pinterest
    • YouTube
  • ×
    Milk and Pop » Recipes » Baked Goods

    Brazilian Cheese Bread (Pão de Queijo)

    Published: Apr 6, 2020 · Modified: Aug 29, 2023 by Tatiana Kamakura · 25 Comments · This post may contain affiliate links

    Jump to Recipe Jump to Video Pin it Share

    If you’re Brazilian, you probably grew up eating these little pieces of heaven. If you’re not, it will only take one bite for this bread to win your heart. Brazilian cheese bread - also known as pão de queijo - is probably the best gluten-free snack in the entire world, and you are minutes away from learning how to make this deliciousness.

    a stack of cheese bread with a cup of black coffee

    What is Brazilian cheese bread?

    Brazilian cheese bread is a gluten free cheese snack. It's like a choux pastry combined with a cheesy dinner roll.

    This bread is stretchy and chewy, but somewhat puffy and light at the same time. Tapioca starch is one of the 2 main ingredients of the recipe, and what gives this snack its unique characteristics.

    What is tapioca starch?

    Gluten-intolerant, rejoice, this recipe is especially for you! These cheese balls are made exclusively with tapioca starch, cheese, vegetable oil and water, nothing else. But what is tapioca starch?

    Tapioca starch is a very fine white flour made from the crushed pulp of the cassava root. Here in Canada, as well as in the United States, tapioca starch can also be sold sometimes as tapioca flour. You can see a photo of the tapioca starch below to make sure you’re using the right ingredient.

    Tapioca starch is a great gluten-free alternative for baking, as it creates a crisp crust and gives a chewy texture to baked goods. This ingredient is what gives these cheese puffs their stretchy texture.

    Classic Brazilian cheese bread always uses tapioca starch, and it’s always gluten-free. You can't substitute this ingredient for any other kind of starch or flour.

    • tapioca starch
    • cheese breads just out of the oven

    How to make it

    Brazilian cheese bread is not a difficult recipe, but it can be a bit tricky if it's your first time doing it.

    • Boil water and oil. Start by boiling water with oil and a pinch of salt.
    • Scold the tapioca starch. Pour the hot mixture over the tapioca starch and mix it using your mixer or a spoon. Mix until the dough looks crumbly and all the liquid is incorporated into the starch.
    • Let the dough cool. Let it cool for 10 minutes or until you can hold your finger against it. You need to do that to avoid cooking the egg when mixing it into the dough.
    • plate full of classic brazilian cheese bread with a black coffee on the side
    • breads just out of the oven
    • Preheat the oven. Preheat it to 350° F, rack in the middle.
    • Add the egg. Mix until it is incorporated into the dough. It will look like it won't combine, but it will. If you don't have a mixer and find it too hard to do it with a spoon, you can use your hands.
    • Add the cheese and knead the dough until it's fully incorporated. The final dough will be similar to a cookie dough in consistency, not too sticky and easy to shape with your hands.
    • To shape the dough into balls, use a spoon or a scoop and shape them a bit smaller than a golf ball. If you find the dough is too sticky to shape, wet your hands with cold water or pour some oil in your hands to help.
    • Place the cheese balls on a baking sheet. Line it with parchment paper or a silicone mat to avoid a too brown bottom. Leave about ½ to 1 inch of space between each one.
    • Bake for 25 minutes on 350°F. Bake them until they’re puffed and golden on top.

    If your dough is too sticky to work with, refrigerate it for 1 hour. That happened to me when I used a different brand once.

    Now I stick with Bob's Red Mill tapioca starch (this is not a sponsored post). This recipe never fails with it.

    dough
    stand mixer mixing dough
    cheese bread dough

    What kind of cheese should I use?

    About the cheese: you can make this recipe with lots of different cheeses. But I would stick with cheddar, Parmesan, and mozzarella.

    Choose always a more ripened cheese: fresh cheese like ricotta is no good for this bread. In this recipe, I use a combination of Parmesan and old white cheddar.

    Tips for always getting the best cheese bread

    • Choose good quality ingredients. It seems obvious, but in this recipe, good ingredients make all the difference - especially when it comes to the cheese. Choose a brand you really like, because your bread is going to taste like it. Bland cheese makes bland Brazilian cheese bread.
    • Don’t under-mix. After adding the hot water and oil to the starch, you have to mix it until everything is well combined. Do it again after adding the egg, and again after the cheeses. A homogeneous dough is essential for a great Brazilian cheese bread. You can see what the dough looks like below.
    • Preheat your oven. For this snack to have a crispy crust, it needs an already hot oven. Turn it on at 350° F and preheat it for at least 15 minutes before baking your cheese bread.

    Storing and Freezing

    Brazilian Cheese Bread is best when fresh out of the oven! But they're also great when reheated. Store in an airtight container after they have cooled, and use your oven on low temperature or microwave to reheat them. They're good for up to 2 days.

    You can make the dough in advance and store it covered in your refrigerator - or store it already shaped if you prefer. Just make sure it's well covered. For baking, just place them on a baking sheet lined with parchment paper and don't forget to preheat your oven.

    You can also freeze these cheese balls. But freeze them already shaped, stored inside a freezer safe bag. For baking, just place the frozen shaped dough in a prepared baking sheet. Bake for 1 to 2 minutes longer than you would bake unfrozen dough.

    After baked, you don’t need to refrigerate Brazilian cheese bread.

    Can I substitute any of the ingredients?

    Although I follow this recipe most of the time, there are days I bake my cheese bread using butter instead of vegetable oil, and milk (whole milk or skimmed) instead of water.

    You can also bake using only Parmesan cheese, or the cheese of your choice. Just don't substitute the tapioca starch, nor the egg.

    • dough ready to go to the oven
    • classic brazilian cheese bread with a black coffee on the side
    • breads on a sheet tray

    What to serve with pão de queijo?

    If you're asking what goes well with Brazilian cheese bread, my answer is: EVERYTHING!

    I love to spread butter or dulce de leche on them, and I love having my cheese bread along with a large cup of black coffee. Hubby likes it with cream cheese and always saves some for dipping in his soup - if there's any left for dinner.

    Got a question about Brazilian cheese bread? Let me know in the comments!

    More bread recipes

    Drop Cheddar Biscuits
    Sourdough English Muffins
    Homemade Pumpkin Bagels
    Whole Wheat Breakfast Rolls
    Perfect Sandwich Roll

    FOLLOW ME on INSTAGRAM, PINTEREST, FACEBOOK, and YOUTUBE for more great recipe tips and ideas!

    📖 Recipe

    a stack of cheese bread with a cup of black coffee

    Brazilian Cheese Bread (Pão de Queijo)

    Tatiana Kamakura
    Brazilian cheese bread - also known as pão de queijo - is probably the best gluten-free snack in the entire world, and you are minutes away from learning how to make this deliciousness.
    5 from 26 votes
    Print Recipe Pin Recipe Save Saved!
    Prep Time 15 minutes mins
    Cook Time 25 minutes mins
    Total Time 40 minutes mins
    Course Bread
    Cuisine Brazilian
    Servings 20 small cheese breads
    Calories 115 kcal
    Prevent your screen from going dark

    Ingredients
      

    • 1 ¾ cup tapioca starch
    • 1 cup packed grated parmesan
    • 1 cup packed grated cheddar
    • 1 large egg
    • ⅓ cup water
    • ⅓ cup vegetable oil
    • pinch of salt

    Instructions
     

    • Start by boiling the water with the oil and a pinch of salt.
    • In a large bowl, add the tapioca starch and pour the hot water mixture. Watch the recipe's video if you're having any doubt.
    • With a spoon, or using your stand mixer on medium-low, mix it until there’s no more dry tapioca starch left. The dough should be grainy and gelatinous. Let it cool for 10 minutes or until you can hold your finger against it.
    • Preheat the oven to 350° F, rack in the middle.
    • Add the egg, and mix with your mixer on medium-low or with a spoon until it is incorporated into the dough. It will look like it won't combine, but it will. If you don't have a mixer and find it too hard to do it with a spoon, you can as well use your hands.
    • After the egg is incorporated, add the cheese and knead the dough until the cheese is fully mixed. The final dough will be similar to a cookie dough in consistency, not too sticky and easy to shape with your hands.
    • To shape the dough into balls, use a spoon or a scoop and shape them a bit smaller than a golf ball. If you find the dough is too sticky to shape, wet your hands with cold water or pour some oil in your hands to help. Don’t add more tapioca flour!
    • Place the cheese balls on a baking sheet prepared with parchment paper or a silicone mat, leaving about ½ to 1 inch of space between each one.
    • Bake for 25 minutes on 350°F until they’re puffed and golden on top.
    • Serve them warm.

    Video

    Notes

    You can add more or less salt if you find your cheese is not as salty as you would like, or too salty. Just don't forget to add at least a pinch.
    You can substitute the parmesan and white cheddar for any type of firm cheese you like.

    Nutrition

    Serving: 1gCalories: 115kcalCarbohydrates: 10gProtein: 3gFat: 7gSaturated Fat: 2gPolyunsaturated Fat: 4gCholesterol: 19mgSodium: 138mg
    Tried this recipe?Let us know how it was!

    More Comforting Baked Goods Recipes & Ideas

    • Chocolate sourdough muffin showing its crumb.
      Chocolate Sourdough Muffins
    • A whisk with lavender whipped cream.
      Lavender Whipped Cream
    • Earl Grey custard in a black bowl.
      Earl Grey Custard (Tea Pastry Cream)
    • Sliced strawberries, granola and milk in a glass.
      13 Ideas for What To Eat With Granola

    Reader Interactions

    Comments

    1. Country Kitchen

      October 03, 2020 at 9:41 am

      I love Brazilian Cheese breadand yours was so good! My whole family loved them and have already asked me to make them again. Your directions were so easy to follow..Thanks so much!

      Reply
    2. Sheelah

      July 27, 2020 at 2:34 pm

      Is the temperature 350 for fan oven? Thanks

      Reply
      • Milk and Pop

        July 28, 2020 at 9:03 am

        Hi Sheelah! Yes it is - just keep an eye on them after 15 minutes, as they might bake faster in a fan oven.

        Reply
      • Skye Deming

        February 28, 2021 at 6:16 am

        These sound incredible! I can not wait to make them for my cheese loving family!!!!

        Reply
        • Milk and Pop

          March 10, 2021 at 11:03 am

          Hope you and your family like them, Skye!

          Reply
    3. Natalie

      June 22, 2020 at 2:54 am

      I LOVE these cuties. They look delicious. And cheese... oh I love the cheese inside. I must make this for my family. Such a simple yet delicious treat.

      Reply
      • Milk and Pop

        June 22, 2020 at 10:12 am

        Hope you like them, Natalie!

        Reply
        • Summer

          January 03, 2024 at 9:22 am

          Hi! Can I substitute tapioca starch with glutinous rice flour?

          I tried this recipe and made the mistake of mixing the cheese into the flour at the start so it turned out tougher than expected so trying the recipe again today. But only have rice flour in my pantry. Thank you.

          Reply
          • Tatiana Kamakura

            March 25, 2024 at 8:09 am

            Hi Summer, I've never tried this recipe with rice flour, sorry!

            Reply
    4. Sam

      June 21, 2020 at 11:00 pm

      OMG this Brazilian cheese bread looks so good! I love that they are in little bite-size pieces, so cute! The step-by-step photos and thorough tips make it to easy to follow along. Pinning to try soon!

      Reply
      • Milk and Pop

        June 22, 2020 at 10:12 am

        They are delicious, Sam!

        Reply
    5. Debbie

      June 21, 2020 at 6:23 pm

      This Brazilian Cheese Bread was so good warm out of the oven. I am a sucker for any kind of bread and have been looking for more gluten free options and I love this . So Good!

      Reply
      • Milk and Pop

        June 22, 2020 at 10:14 am

        Glad you like them, Debbie!

        Reply
    « Older Comments
    5 from 26 votes (26 ratings without comment)

    Leave a Reply Cancel reply

    Your email address will not be published. Required fields are marked *

    Recipe Rating




    Primary Sidebar

    Tatiana's headshot

    Hi, I'm Tati! Here at Milk and Pop, I’m all about making sourdough simple, doable, and fun. Whether you’re just getting started or trying to bake more consistently, I’ll help you fit sourdough into your real life, one loaf at a time.

    More about me →

    Featured On

    Logo collage of places where Milk and Pop has been featured.

    Sourdough

    • The crumb of a glazed sourdough lemon cake with poppy seeds.
      Sourdough Lemon Cake
    • Sourdough Hamburger Buns on a parchment paper lined baking sheet.
      Soft Sourdough Hamburger Buns
    • A stack of sourdough crepes, folded in half.
      Easy Sourdough Discard Crepes
    • Sourdough parmesan bread over parchment paper.
      Parmesan Sourdough Artisan Bread Boule
    • Sourdough Naan, after cooked, on a wooden board.
      Sourdough Naan (Sourdough Discard Flatbread)
    • a stack of sourdough tortillas
      The Best Sourdough Tortillas (with sourdough discard)

    Most Popular

    • Jar full of Earl Grey extract.
      Earl Grey Extract
    • Iced Brown Sugar Oatmilk Shaken Espresso served in a mason jar.
      Iced Brown Sugar Oatmilk Shaken Espresso Recipe
    • a stack of sourdough tortillas
      The Best Sourdough Tortillas (with sourdough discard)
    • cheesecake factory brown bread toped with oats, cooling
      Cheesecake Factory Brown Bread
    • 2bottles of Earl Grey Milk Tea.
      Earl Grey Milk Tea
    • A bottle of brown sugar syrup.
      Brown Sugar Syrup (For Boba and Drinks)

    How to bake better bread image

    Footer

    ↑ back to top

    About

    • About Me
    • Privacy Policy
    • Accessibility Policy

    Connect

    • Newsletter
    • Contact Page

    Copyright © 2025 Milk and Pop

    Rate This Recipe

    Your vote:




    Let me know what you thought of this recipe:

    Absolutely delicious, I’ll be making this again!
    My family loved it, thanks for the recipe!
    Turned out perfect, thank you for sharing!

    Or write in your own words:

    A rating is required
    A name is required
    An email is required

    Recipe Ratings without Comment

    Something went wrong. Please try again.