Description
Brazilian Cheese Bread, also known as Pão de Queijo, is a deliciously cheesy and chewy gluten-free snack popular in Brazil. Made with tapioca flour and a combination of cheeses, these bite-sized breads are quick to prepare and perfect served warm as a snack or appetizer.
Ingredients
Wet Ingredients
- 2 large eggs
- 1/4 cup vegetable oil
- 1/2 cup milk
Dry Ingredients
- 1 cup tapioca flour (also called tapioca starch)
- 1/2 teaspoon baking powder
- Heaping 1/2 teaspoon salt
Cheese
- 1/2 cup grated Pecorino Romano or Parmigiano Reggiano cheese
- 1/2 cup shredded Mozzarella or Cheddar cheese
Instructions
- Preheat and Prepare Pan: Preheat the oven to 400°F (205°C) and position an oven rack in the middle. Lightly spray a mini muffin pan with non-stick cooking spray to prevent sticking.
- Blend Wet Ingredients: In a blender, combine the eggs, vegetable oil, and milk. Blend for about 5 seconds until well mixed to form a smooth base.
- Add Dry Ingredients and Cheese: Add the tapioca flour, grated Parmesan or Pecorino cheese, shredded Mozzarella or Cheddar, salt, and baking powder to the blender. Blend briefly for another 5 seconds, then scrape down the sides and blend very briefly again. Be careful not to over-blend to avoid incorporating too much air, which could affect the texture and pouring of the batter.
- Fill Muffin Pan: Pour the batter into the prepared mini muffin wells, filling each about three-quarters full to allow space for puffing during baking.
- Bake: Bake in the preheated oven for 15 to 18 minutes or until the cheese breads are puffed up and lightly golden on top. The centers may sink slightly during or after baking, which is normal.
- Serve Warm: Remove the cheese breads from the pan using a small spatula or spoon. Serve warm for the best texture and flavor.
Notes
- Use tapioca flour/starch for authentic texture—the names are interchangeable.
- You can substitute Mozzarella with Cheddar cheese based on preference; Pecorino Romano or Parmigiano Reggiano provides a sharp, salty flavor.
- Do not over-blend the batter to avoid excess air incorporation which can affect the baking result.
- Prep the mini muffin pan with non-stick spray to ensure easy removal of cheese breads.
- These cheese breads are best enjoyed fresh and warm but can be reheated in the oven.
- This recipe yields approximately 24 mini cheese breads, perfect for parties or snacks.
- Prep Time: 7 minutes
- Cook Time: 18 minutes
- Category: Snack
- Method: Baking
- Cuisine: Brazilian
