Brazilian cheese bread, also known as pão de queijo, is one of those snacks that’s hard to stop eating once you start. These little cheese balls are crispy on the outside, soft and chewy on the inside, and packed with flavor.
The best part? This recipe is naturally gluten free. Traditional Brazilian cheese bread uses tapioca flour instead of wheat flour, so there’s no need for any substitutions or workarounds here.
You only need a handful of simple ingredients to make these. We’re talking tapioca flour, a couple types of cheese, eggs, and a few basics you probably already have at home.
They work great as a snack, a side dish, or something to bring to a gathering. Everyone loves them, whether they eat gluten free or not.
Let me show you how to make this gluten free Brazilian cheese bread step by step.
Why You’ll Love This Recipe
Naturally Gluten Free – This Brazilian cheese bread uses tapioca flour instead of wheat flour, so it’s naturally gluten free without needing any special substitutions or weird alternative flours that change the taste.
Double the Cheese – This recipe uses both parmesan and mozzarella, so you get that sharp salty kick from the parmesan and that beautiful melty stretch from the mozzarella all in one bread.
Incredibly Chewy Texture – Tapioca flour gives these cheese balls an amazing chewy, stretchy texture on the inside that you honestly can’t get from regular wheat bread. Once you try it, you’ll understand why Brazilians are obsessed with these.
Crispy Outside, Soft Inside – These little bread balls bake up with a golden crispy shell on the outside while staying pillowy soft and gooey on the inside. It’s the perfect combo of textures in every single bite.
Ingredients
- 2 cups Tapioca Flour
- 2/3 cup Milk
- 1/3 cup Olive Oil
- 2 large Eggs
- 1 cup Grated Parmesan Cheese
- 1 cup Shredded Mozzarella Cheese
- 1 tsp Salt
How to Make
Step 1
Preheat the oven to 400F and line a baking sheet with parchment paper.
Step 2
In a small saucepan, bring the milk, olive oil, and salt to a gentle boil, then immediately remove from heat.
Step 3
Pour the hot liquid over the tapioca flour in a heat-safe bowl and stir until a sticky dough forms. Let it cool for 10 minutes.
Step 4
Add the eggs one at a time, mixing well after each addition. The dough will look chunky at first but will come together.
Step 5
Fold in the grated parmesan cheese and shredded mozzarella cheese until evenly distributed.
Step 6
Moisten your hands with a little water or oil, scoop out small portions of the dough, and roll them into ping-pong sized balls.
Step 7
Place the balls on the baking sheet and bake for 15 to 20 minutes until puffed and golden on the outside.
Helpful Tips
Use the Right Tapioca Flour
Not all tapioca flour is the same. Some brands label it as tapioca starch, and that works fine here since they are the same thing. Just make sure it is pure tapioca and not a blend with other flours mixed in.
If your tapioca flour has been sitting in the pantry for a while, check that it has no clumps before using it. Sift it if you need to, because clumps will make it harder for the hot liquid to mix in evenly and you will end up with dry pockets in the dough.
Don’t Overheat the Milk Mixture
When you bring the milk, olive oil, and salt to a boil, pull it off the heat the second you see it start to bubble. You want it hot enough to hydrate the tapioca flour, but if you let it boil hard for too long the milk can scorch on the bottom or reduce too much.
A gentle boil means tiny bubbles forming around the edges and just starting to roll across the surface. That is exactly the right moment to take it off the stove and pour it over the flour.
Let the Dough Cool Before Adding Eggs
That 10 minute cooling time after mixing the hot liquid into the tapioca flour is not optional. If you crack the eggs into dough that is still too hot, the eggs will start to cook on contact and you will get scrambled egg bits throughout your dough.
The dough should still be warm when you add the eggs, just not scalding hot. If you touch it and it feels like it would be uncomfortable to hold, give it a few more minutes.
A good test is to press your finger into the dough. If it feels like warm Play-Doh and not like something that would burn you, it is ready for the eggs.
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Frequently Asked Questions
What is tapioca flour, and is it the same as tapioca starch?
Yes, tapioca flour and tapioca starch are the same thing. They are both made from the cassava root and can be used interchangeably in this recipe. Just make sure the package says “tapioca flour” or “tapioca starch” and not “cassava flour,” which is a different product that will change the texture of your cheese bread.
Gluten Free Brazilian Cheese Bread
Ingredients
- 2 cups Tapioca Flour
- 2/3 cup Milk
- 1/3 cup Olive Oil
- 2 large Eggs
- 1 cup Grated Parmesan Cheese
- 1 cup Shredded Mozzarella Cheese
- 1 tsp Salt
Instructions
- Preheat the oven to 400F and line a baking sheet with parchment paper.
- In a small saucepan, bring the milk, olive oil, and salt to a gentle boil, then immediately remove from heat.
- Pour the hot liquid over the tapioca flour in a heat-safe bowl and stir until a sticky dough forms. Let it cool for 10 minutes.
- Add the eggs one at a time, mixing well after each addition. The dough will look chunky at first but will come together.
- Fold in the grated parmesan cheese and shredded mozzarella cheese until evenly distributed.
- Moisten your hands with a little water or oil, scoop out small portions of the dough, and roll them into ping-pong sized balls.
- Place the balls on the baking sheet and bake for 15 to 20 minutes until puffed and golden on the outside.