Pão De Queijo
Pão de queijo is a classic Brazilian cheese bread made with tapioca starch and cheese for a chewy, fluffy texture and crisp golden exterior. These naturally gluten-free cheese rolls are packed with savory cheddar and Parmesan flavor and baked until perfectly puffed. The combination of sour and sweet tapioca starch creates the signature airy center and stretchy bite that makes pão de queijo so irresistible. This easy Brazilian cheese bread recipe is perfect for breakfast, snacking, or serving alongside coffee.
Tasty Team
Total Time
1 hr 10 min
1 hr 10 min
Prep Time
10 minutes
10 min
Cook Time
55 minutes
55 min
Total Time
1 hr 10 min
1 hr 10 min
Prep Time
10 minutes
10 min
Cook Time
55 minutes
55 min
Ingredients
for 18 servings
- 1 cup packed sour tapioca starch, (polviho azedo)
- 1 cup packed sweet tapioca starch
- ¼ teaspoon kosher salt
- ¾ cup whole milk, plus more as needed
- ¼ cup vegetable oil, plus more as needed
- 1 large egg
- ¾ cup shredded aged cheddar
- ¼ cup shredded parmesan cheese
Nutrition Info
- Calories 87
- Fat 5g
- Carbs 7g
- Fiber 0g
- Sugar 0g
- Protein 2g
Estimated values based on one serving size.
Preparation
- Preheat the oven to 400°F (200°C). Line a baking sheet with parchment paper; set aside.
- Whisk together the sour tapioca starch, sweet tapioca starch, and salt in a large heatproof bowl until evenly combined. Set aside.
- Whisk together milk and oil in a small saucepan. Bring to a simmer over medium heat, stirring occasionally. Simmer, stirring occasionally, until the milk just begins to boil and the oil starts to coat the surface, 3–4 minutes. Remove from heat.
- Carefully pour the hot milk mixture over the tapioca mixture in the bowl. Stir with a spoon until the dry ingredients absorb the liquid and a shaggy dough forms. The mixture may look like large curds. Let cool for 5–8 minutes, until cool enough to handle. If the dough feels too dry, mix in 1–2 teaspoons of additional milk.
- Add the egg to the dough mixture, and mix together by hand until fully incorporated and the dough becomes sticky. Add the cheddar and Parmesan cheeses, and knead until evenly distributed and the dough is uniform, 2–3 minutes.
- Lightly oil your hands, and divide the dough evenly into 18 portions (about 2 tablespoons each). Roll into smooth balls, oiling your hands as needed to prevent sticking. Arrange the dough balls 2 inches apart on the prepared baking sheet.
- Bake for 25–30 minutes, until puffed and deep golden brown. Remove from the oven, and let cool for 2–3 minutes. Serve warm. Best enjoyed fresh, ideally with coffee.
- Enjoy!
- Ready for a smarter way to find recipes? Use Botatouille, our AI-powered food genius in the Tasty app. Download here
