Brazilian Cheese Bread (Pão de Queijo)

5 from 2 votes

Brazilian Cheese Bread (Pão de Queijo)

A classic Brazilian pão de queijo recipe made with tapioca flour and cheese, naturally gluten-free, perfectly crispy on the outside, chewy inside, and rooted in everyday Brazilian cooking.

Prep Time22

Cook Time25

Total Time47

Course: Breads, Breakfast, Breakfast/ Snack

Cuisine: Brazilian

Keyword: Brazilian Cheese Bread, Pao de Queijo Recipe

Servings: cheese bread

Author: Silvia Dunnirvine

Ingredients

2 cups tapioca flour + 1 tbsp
1/4 tsp salt
2/3 cup milk
1/4 cup vegetable or canola oil
1 egg
1/3 cup parmesan cheese
2/3 cup mozzarella cheese

Instructions

In a medium bowl stir in tapioca flour and salt. Set aside
Boil milk and oil until mixture starts to rise. Keep an eye on this, once boiling milk will rise quickly. When removed from heat the milk and oil will separate again.
Pour hot milk mixture on to flour bowl. Using a wooden spoon start to stir slowly, allowing mixture to cool down for a bit but don't over work the mixture at this point.
Add in the egg. Notice the dough and milk aren't fully combined. Now you can start to work the dough until it forms into a ball. When the dough is just about formed add in cheeses and work it into the dough.
You can do this by hand, I find it much easier (photo instructions are in the post). If dough appears too sticky, use additional tablespoon of tapioca flour however the nature of the dough is sticky and gluey. The additional flour is so that it is easy to roll into balls.
Oil the palm of your hands as well as a scoop. Scoop up the dough and then form into balls.
Place cheese bread balls onto a lined baking sheet leaving about an inch or two of space in between each cheese ball.
Bake at 350F degrees for 25 minutes or until cheese bread is golden. Use the top shelf in your oven so the cheese bread won't burn on the bottom.

Notes

Making ahead and storing

To make ahead: Form the dough into a ball and wrap it in a layer of plastic. It can be stored in the fridge like this for up to 1 week.

To store: The baked bread can be stored in an airtight container at room temperature for 2 to 3 days. To keep them for even longer, store them in the fridge.

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