Brazilian Cheese Bread (Pão de Queijo)
Prep time
Cook time
Total time
Recipe type: Bread
Cuisine: Brazilian
Serves: 36
  • 1 cup milk
  • 2 eggs
  • ½ cup canola oil
  • 2 cups tapioca flour
  • 1 tsp Kosher Salt
  • ½ cup shredded cheddar cheese (I prefer sharp)
  • ½ cup shredded Parmesan cheese
  • Optional: extra cheese and salt to sprinkle on top, as well as garlic powder
  1. Preheat oven to 400 degrees Farenheight
  2. In a blender mix milk, egg and canola oil
  3. Add Tapioca flour and kosher salt and blend
  4. Add cheddar and Parmesan cheeses
  5. Pulse in the blender 2 times after adding cheese (Do not over blend)
  6. If you are not using a non stick muffin pan then lightly spray your pan with non stick spray
  7. Immediately pour mixture into mini muffin pans filling each about ¾ full
  8. Lightly sprinkle extra cheese and seasoning on top if desired (I prefer it with extra cheese and a light sprinkle of kosher salt and garlic careful not to over do it)
  9. Place muffin pans in oven immediately (before all the cheese settles to the bottom) and cook for 15-20 minutes (15 minutes is always sufficient in my oven)
  10. They should be puffy and a light golden color when you take them out
  11. Serve immediately! (These do not save well...they taste the best fresh out of the oven)
Kosher salt works best in this recipe, but can be substituted for table salt if needed

You can experiment with other kinds of cheese as well. So far I have only tried it with Parmesan and sharp cheddar because I love it so much, so I stick to what I love
Recipe by Sugar n' Spice Gals at