Warm from the oven, Brazilian cheese bread is one of those recipes that feels a little magical the first time you make it and you’ll make on repeat (crispy outside, chewy inside). I love that these small, golden rolls puff up with a crisp shell and a stretchy, cheesy center—no wheat flour required. Made with tapioca flour and real cheese, this Brazilian cheese bread recipe is naturally gluten-free, surprisingly simple, and guaranteed to disappear the moment it hits the table.
Whether you know it as pão de queijo or you’re trying it for the first time, this is the kind of bake that turns a regular day into something special. The dough comes together quickly, the aroma is irresistible, and the payoff is that signature chew that makes Brazilian cheese bread unforgettable.
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Naturally gluten free
I like my gluten free recipes to be natural as far as possible and this one fits the bill. Tapioca flour replaces wheat flour in this recipe. Tapioca flour can be found in most grocery stores under the Bob's Red Mill label.
Infinitely variable
One of the best things about this recipe is how variable it is. Just changing out the cheese and adding some herbs and seasoning and you have a whole new roll.
While this is a basic recipe, it can be made into whatever you desire at the moment. For instance for a Southwestern version, use pepper jack cheese, add about ⅛ teaspoon cayenne pepper and ¼ to ½ teaspoon ground cumin. Great with a steaming bowl of chili. For an Italian version, use parmesan and mozzerella cheese and ¼ teaspoon dried oregano, ¼ teaspoon dried basil and ⅛ to ¼ teaspoon garlic powder. These go with anything Italian.
Recipe Ingredients
FRONT ROW: Salt. oil, egg
BACK ROW: Pepper jack cheese, tapioca flour, milk
Key Ingredients
- Any cheese will work. I chose pepper jack to up the taste.
- Tapioca flour can be found in most grocery stores in the baking aisle.
- Canola oil, vegetable oil, olive oil are all good choices for the oil.
- Whole or 2% milk may be used.
Be sure to see the recipe card below or the full ingredients and instructions.
Step by Step Instructions
Step 1. Place all but the cheese in a food processor, blender. Step 2. Process until smooth, scraping down as needed. Add the shredded cheese and pulse or process until the cheese is incorporated. To make the crispiest rolls, pulse just a few times to simply break up the cheese a little. To make a chewier, less crispy roll, process to incorporate the cheese completely but do not take it so far that the batter thickens. It should be very thin. Step 3. Spray mini muffin pans with a non-stick baking release. Fill the wells to within ⅛" from the top. Step 4. Bake as directed.
Recipe FAQ'S
Yes. They can be frozen either unbaked in the pans by adding a few minutes to the baking time or baked, cooled and frozen then reheated in a 350°F oven for a few minutes until warmed.
It is good either way. Many people like it warmed, many also like it room temperature.
Like any recipe that depends upon steam to puff (think cream puffs or choux paste) high heat is essential to make that steam and lift that dough. Overmixing can also cause it not to puff,
Expert Tips
- Don't over mix the batter. It needs to be liquid when it goes into the wells of the muffin pan.
- Make sure the oven is set at 400°F. If it is too low, the rolls won't puff up.
- I prefer to bake off all the rolls at once and freeze what we don't eat. If holding excess batter in the fridge, warm it to bring it back to a liquid state before baking.
- To make the crispiest rolls, pulse just a few times to simply break up the cheese a little. To make a chewier, less crispy roll, process to incorporate the cheese completely but do not take it so far that the batter thickens. It should be very thin.
Looking for more easy rolls?
Brazilian Cheese Bread Recipe You’ll Make on Repeat (Crispy Outside, Chewy Inside)
Equipment
- Mini cupcake pans for 24 rolls
Ingredients
- 1 ½ cups tapioca flour ((170 grams)
- 1 large egg
- ⅓ cup oil, vegetable, canola, or olive oil
- ⅔ cup milk
- ½ teaspoon table salt
- ½ to 1 cup pepper jack cheese or cheese of choice
Instructions
- Preheat the oven to 400°F. Lightly spray the mini cupcake wells with a non-stick baking release. Set aside.
- Place the tapioca flour, egg, oil, and milk in the bowl of a food processor or blender. Process or blend until smooth, scraping down as necessary
- Add the shredded cheese and pulse or process until the cheese is incorporated. To make the crispiest rolls, pulse just a few times to simply break up the cheese a little. To make a chewier, less crispy roll, process to incorporate the cheese completely but do not take it so far that the batter thickens. It should be very thin.
- Fill the wells to within ⅛" from the top. Bake for 15 to 18 minutes until puffed and slightly colored. Serve warm or room temperature.
- They will keep in a closed tin for several days. They can be frozen either unbaked in the pans by adding a few minutes to the baking time or baked, cooled and frozen then reheated in a 350°F oven for a few minutes until warmed.
Notes
Nutrition
Barbara says
I apologize for asking about where to get it. I asked BEFORE I read the instructions, so you don't need to bother answering!
Helen S Fletcher says
Hi Barbara - no need to apologize. Glad you found it
Kathleen says
Hi Helen - love your emails, very informative. I would like to cut this recipe in half. Can I still use the whole egg, or should I mix it up and measure out half? Thank you
Helen S Fletcher says
Hi Kathleen - beat the egg, measure and use half. These are really small. One person can eat 3 easily. I won't mention how many I ate!
Barbara says
We are having a family gathering in mid-February. This sounds like a great treat for family members who have gluten issues. Where do you get tapioca flour? I don't recall seeing that in the baking aisle of my grocery store, but then I have never looked for it!
Wrenn says
Magical! Really good!!!! I made them with just shredded Pepper Jack cheese. Will definitely be making these again. Do you have any tips on how to fill the mini muffin pans from the food processor bowl? I poured the mix into a bowl and then ended up using a cookie scooper to fill each one. Also is Pam Spray ok - I used the Baker’s Spray. Not sure which one you meant.
Helen S Fletcher says
Hi Wrenn - so happy you liked them. Here's what I did. Instead of a bowl, I poured the into a measuring cup. From there you can either pour them into the cups or what I did was used a large serving spoon so I could stir the mix as I went along. I just filled the spoon and poured it in. It was neat and easy to do.
Polly says
I don't see the amount of cheese in the recipe. In the photo it looks like 1 cup. Could you clarify, please?
Helen S Fletcher says
Hi Polly, I corrected the recipe - it's 1/2 to 1 cup of cheese. Thanks for letting me know.
Polly says
I made the Italian version and they were as delicious as advertised! And so easy! Could you do me a quick favor and leave a star rating. It helps me a lot.
Helen S Fletcher says
Good for you Polly. Nothing better than delicious and easy!