Pão De Queijo (Cheese Bread) Recipe

Pão de Queijo (Brazilian Cheese Bread) Recipe. Warm, Chewy, and Full of Flavor!

The taste of freshly baked Pão de Queijo instantly brings back memories of lively mornings in Brazil, where the smell of cheesy bread drifts from neighborhood bakeries and kitchens. I first learned to make this recipe from a Brazilian friend, and after trying it for myself, I found that nothing compares to eating these warm, chewy rolls straight from the oven. Their crispy outside and soft, stretchy inside make Pão de Queijo a bread that turns any snack time into something special. There's just something about that blend of cheese and unique texture that makes each bite memorable.

You don’t need any special tools or hard to track down ingredients to make authentic Pão de Queijo. The components are simple, and most are already in my pantry. This recipe features tapioca flour, which provides the bread with its signature chewy texture that is completely glutenfree. It’s perfect for people wanting to avoid gluten, or those who just want to check out a unique bread experience. Even if you're new to baking, this bread is incredibly forgiving and fun to make from scratch.

Reasons to Love Pão de Queijo

• No kneading or rising time. The dough comes together quickly; there’s no waiting for rising, so you get fresh bread in no time.
• Cheesy, chewy texture. Each bite is packed with cheese flavor and a stretchy, light texture, all thanks to tapioca flour.
• Naturally glutenfree. Made with tapioca flour instead of wheat, it's bread everyone can enjoy.
• Perfect for any occasion. Whether it’s breakfast, a snack, or for parties, these bite-sized rolls always please a crowd.
• Kid-friendly and portable. Their small size and fun texture make them a hit with kids. Plus, you can take them on the go or pack them in a lunchbox.

Ingredients

Here's everything I use to make a batch of classic Pão de Queijo:

• 2 cups (250g) tapioca flour (also known as tapioca starch)
• 1 cup (240ml) whole milk
• 1/4 cup (60ml) neutral oil (such as vegetable or sunflower)
• 1 teaspoon salt
• 1 1/2 cups (150g) grated Parmesan cheese (or try half Parmesan and half mozzarella for extra stretchiness)
• 2 large eggs

How to Make Pão de Queijo: Step-by-Step

1. Prep Your Ingredients

Gather all your ingredients and preheat your oven to 375°F (190°C). Line a baking sheet with parchment paper so the cheesy bread balls don't stick and cleanup is easy. Have everything ready before you start, as the process moves quickly once you begin.

2. Heat and Mix the Wet Ingredients

In a small saucepan, combine milk, oil, and salt. Bring it just to a simmer over medium heat. Once it starts to bubble a little around the edges, take it off the heat. This helps the tapioca flour soak up the liquid evenly.

3. Add the Tapioca Flour

Pour the hot milk mixture over the tapioca flour in a large mixing bowl. Use a sturdy spoon because the dough will be sticky. Mix until everything is combined; the mixture will look a bit lumpy and that's just fine at this stage.

4. Add Cheese and Eggs

Let the dough cool a bit so it’s not too hot to handle. Once it's cool enough, stir in the grated cheese. Add the eggs one at a time, mixing thoroughly after each so the dough becomes smooth and elastic. If it looks separated at first, keep mixing until it comes together nicely.

5. Shape the Dough

Using a tablespoon or a small ice creamscoop, portion the dough into balls roughly the size of golf balls. If the dough sticks to your hands, wet them slightly to make shaping easier. Set the dough balls on your lined baking sheet.

6. Bake to Golden Perfection

Arrange the dough balls an inch apart on your baking sheet so they bake evenly. Bake them for about 18 to 20 minutes, watching for a light golden color and a firm, puffy feel. The rolls should sound hollow when gently tapped and will have a shiny, beautiful exterior.

7. Serve and Savor

Serve your Pão de Queijo hot from the oven for maximum stretchiness and flavor. They pair perfectly with coffee, tea, or as an appetizer for guests. This bread is best eaten fresh, but leftovers are still delicious.

Tips and Variations

• Mix up your cheese blend by using aged Cheddar or Gruyère along with Parmesan for more depth in flavor.
• If the dough is too runny, add a bit more tapioca flour to firm it up. If it's too dry, a little extra milk will smooth things out.
• For extra pizzazz, add a pinch of garlic powder or finely chopped herbs like parsley or chives to the dough.
• The shaped dough balls freeze well. Lay them out on a tray, freeze until firm, then store in a bag. Bake straight from frozen, just add a few more minutes to the baking time.
• Make mini versions for party snacks or larger ones for sandwiches. The recipe is quite flexible!

Frequently Asked Questions

Q: Can I make Pão de Queijo without eggs?

A: Eggs help hold the dough together and create a fluffy center, but you can try an egg replacer like a "flax egg" (1 tablespoon ground flaxseed with 3 tablespoons water per egg) if needed. The finished bread will be a bit denser but still tasty.

Q: What’s the best cheese for authentic flavor?

A: In Brazil, traditional Pão de Queijo uses Minas cheese. When that's hard to find, Parmesan offers the right salty, nutty flavor, and a bit of mozzarella adds stretchiness. Try a mix to find your perfect blend.

Q: How do I store leftovers?

A: Keep extra Pão de Queijo in an airtight container at room temperature for up to two days. For longer storage, freeze them and reheat from frozen at 350°F (175°C) for about eight minutes. This keeps them fresh and chewy.

Bake and Share Your Pão de Queijo!

Making Pão de Queijo at home always makes my kitchen feel cozier and my snack table more welcoming. I hope you love this recipe as much as I do. If you give it a try, share your results and let others know your favorite twists on this beloved Brazilian cheese bread. Whether for breakfast, parties, or a comforting midday snack, these cheesy rolls are sure to bring people together and add a joyful touch to any occasion!