This Easy Brazilian Cheese Bread (Pao de Queijo) recipe is the BEST you can find! Simply blend all ingredients and bake for a delicious chewy snack that the entire family will love!
I have tested many cheese bread blender recipes and was never completely happy, until I finally figured out the PERFECT ratios! So… here I am posting this traditional recipe of my home country Brazil. I am sure that you will be addicted to it!
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Table of Contents
Reasons to Love this Brazilian cheese bread recipe
- Quick and easy to make.
- Gluten free.
- Healthier than most store-bought breads.
- You can make a batch of batter, store in the refrigerator and bake in the morning.
- Great for snack boxes. Kids LOOOOVE this recipe!
Ingredients
- Sour tapioca starch
- Sweet tapioca starch
- Vegetable oil
- Parmesan cheese
- Mozzarella
- Eggs
- Salt
- Milk
Step by Step Instructions
- Preheat oven to 400F (200C).
- Add all ingredients to a blender and blend until smooth. You may need to use a spatula to scrape down the sides to make sure all the starch is incorporated.
- Pour batter into a muffin tray filling at about ¾ of the volume.
- Bake for about 25 minutes if using a regular sized muffin tray. This will yield puffy and nicely golden cheese breads.
- Eat while warm (they’re best when fresh).
Cooking Tips
- Do not overfill the muffin tray. Fill them at a maximum of ¾ of the volume for a yield of 12 regular size cheese bread muffins. You can choose to fill only ½ of the volume and this will yield about 18 cheese breads (they will look flatter on top).
- You can also make this recipe using a mini muffin tray, this will result in crispier cheese breads on the outside.
- Make sure that you are using Tapioca Flour / Starch and that is clearly labeled as such. Cassava Flour will NOT work on this recipe, it is different and made from the whole cassava root. Tapioca flour uses only the starchy pulp. See ingredient links for details.
Storage Instructions
- Store leftovers in an air tight container at room temperature for 1 day or in the fridge for 3 days.
- To reheat, add the cheese breads for a few seconds in the microwave or tp a oven set at 350F for a few minutes.
- They can also be frozen for up to 3 months. Let them thaw in the fridge overnight or reheat in a toaster oven or microwave for increments of 10 seconds until thawed.
Serving Suggestions and Substitutions
- Vegetable oil: You can also use a mild tasting olive oil.
- Milk: I used whole cow’s milk, but you can replace it with plant-based milk.
These cheese breads are great to replace regular wheat bread at breakfast and are great to add to snackboxes.
Frequently Asked Questions
What is Brazilian cheese bread made of?
Pão de queijo, or “cheese bread” in Portuguese, is a staple in Brazil and throughout South America. It’s a delightful snack made with tapioca flour, which makes it naturally gluten-free.
Is Brazilian cheese bread supposed to be gooey inside?
Yes, this recipe results in perfectly chewy cheese breads.
What to eat with Brazilian cheese breads?
You can eat them on their own, add cream cheese, butter. You can also make a ham and cheese sandwich and pop them in the grill for the yummiest snack.
🥣Recipe
Easy Brazilian Cheese Bread (Pao de Queijo)
This Easy Brazilian Cheese Bread recipe is the BEST you can find! Simply blend all ingredients and bake for a delicious chewy snack that the entire family will love!
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Servings: 12 cheese breads
Calories: 259kcal
Equipment
- 1 Blender
Ingredients
- 1 cup sour tapioca starch
- 1 cup sweet tapioca starch
- 2/3 cup vegetable oil I used olive oil
- 1 cup parmesan cheese
- 1 cup mozzarella cheese shredded
- 2 eggs large
- 1 tsp salt omit for babies < 12m
- 1 cup milk of choice
Instructions
- Preheat oven to 400F (200C) and prepare a muffin tray. If using silicone, there is no need to grease.
- Add all ingredients to a blender and blend until smooth. You may need to use aspatula to scrape down the sides once to make sure all the starch is incorporated.
- Pour content of blender into a muffin tray filling at about ¾ of the volume.
- Bake for about 25 minutes if using a regular sized muffin tray. This will yield puffy and nicely golden cheese breads.
- Eat while warm (they’re best when fresh).
Notes
- Do not overfill the muffin tray, the cheese breads will rise a lot. Fill them at a maximum of ¾ of the volume for a yield of 12 regular size cheese bread muffins. You can choose to fill only ½ of the volume and this will yield about 18 cheese breads (they will look flatter on the top)
- You can also make this recipe using a mini muffin tray, this will result in crispier cheese breads on the outside.
- Make sure that you are using Tapioca Flour / Starch and that is clearly labeled as such. Cassava Flour will NOT work on this recipe, it is different and made from the whole cassava root. Tapioca flour uses only the starchy pulp. See ingredient links for details.
Nutrition
Nutrition Facts
Easy Brazilian Cheese Bread (Pao de Queijo)
Amount per Serving
Calories
259
% Daily Value*
Fat
18
g
28
%
Saturated Fat
5
g
31
%
Trans Fat
0.1
g
Polyunsaturated Fat
7
g
Monounsaturated Fat
4
g
Cholesterol
44
mg
15
%
Sodium
416
mg
18
%
Potassium
67
mg
2
%
Carbohydrates
20
g
7
%
Sugar
1
g
1
%
Protein
6
g
12
%
Vitamin A
208
IU
4
%
Calcium
150
mg
15
%
Iron
0.5
mg
3
%
* Percent Daily Values are based on a 2000 calorie diet.
Tried this recipe?Rate in the comments and tag @goldenbearmama on Instagram!
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Perfect for kids and adults!
Always nice to have an option that will please the entire family! I am glad you enjoyed this recipe 🙂
So good and easy! The best recipe, will be making again and again!
Maravilhoso!!!
Que bom que gostou! 🙂