Pão de Queijo (Brazilian Cheese Bread)

I was at a Brazilian steakhouse this week and it reminded me of an awesome little recipe I tried a few months ago: pão de queijo, or Brazilian cheese bread. It’s gluten-free and wildly cheesy. Fresh out of the oven they’re like little cheese lava buns – crispy on the outside and gooey on the inside.

pao-de-queijoThese buns are made with tapioca flour (aka tapioca starch), along with milk, butter, cheese, and eggs. The dough is a bit feisty to work with, but not difficult. Even before the cheese is added, the dough smells very cheesy.

brazilan-cheese-bunsWhilst baking, they puff up and the bits of cheese darken up to make a pretty, puffy little bun.

brazilian-pao-de-queijoThese are served as a side with meals in Brazil, and they’re also a good appetizer. They are best fresh out of the oven, but they can also be refrigerated for a few days. I would recommend reheating them in a toaster oven, don’t even bother with a microwave.


Pão de Queijo (Brazilian Cheese Bread)

Pão de Queijo (Brazilian Cheese Bread)

Pão de queijo are delicious cheese puffs traditionally served as a side in Brazil. They are extremely cheesy, crispy on the outside and gooey on the inside.


  • 1 c. milk
  • 1/2 c. butter
  • 1 tsp salt
  • 2 c. tapioca flour
  • 2 eggs
  • 1 c. shredded Parmesan


  1. Preheat the oven to 350°.
  2. In a saucepan over medium-high heat, heat the milk, butter and salt until the mixture starts to bubble. Remove from heat.
  3. Add in the tapioca flour and stir until fully integrated. Mixture will be weirdly gelatinous and lumpy.
  4. Stir in the eggs and Parmesan.
  5. Line a cookie sheet with parchment paper. Form the dough into 1 to 1 1/2 inch balls and place them on the sheet, leaving a little space for expansion between buns.
  6. Bake for 25-30 minutes, until the buns are puffed up and golden. Serve immediately.

Inspired by a combination of this recipe and this recipe


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