If you are looking for an authentic Brazilian cheese bread recipe that is naturally gluten-free, Pão de Queijo is a must-try. These delicious cheese puffs are made with tapioca flour, giving them their signature chewy texture and crisp golden exterior. Packed with savory Parmesan cheese and a hint of garlic, this traditional Brazilian cheese bread is perfect for breakfast, snacks, appetizers, or as a side dish for soups and salads.
With just a handful of ingredients and simple preparation, homemade Pão de Queijo delivers bakery-quality results right from your kitchen. Whether you bake them in the oven or air fryer, these gluten-free cheese breads are always a crowd-pleaser.
Prep Time
15 minutes
Cook Time
20 minutes
Total Time
35 minutes
Yield
24 mini cheese breads
1 stick unsalted butter
¼ cup water
¼ cup milk
1 teaspoon kosher salt
2 cups tapioca flour
2 garlic cloves, minced
¾ cup grated Parmesan cheese
2 large eggs, lightly beaten
Step 1: Preheat the Oven
Preheat the oven to 375°F. Line two baking sheets with parchment paper or lightly grease them to prevent sticking.
Step 2: Heat the Liquid Mixture
In a medium saucepan, combine the butter, water, milk, and salt. Place over medium heat and bring the mixture to a full boil, stirring occasionally until the butter has completely melted.
Step 3: Prepare the Tapioca Dough
Place the tapioca flour in a large mixing bowl. Carefully pour the hot butter mixture over the flour. Using a wooden spoon, hand mixer, or stand mixer, mix until the dough becomes smooth, thick, and elastic.
Step 4: Add the Cheese and Garlic
Stir in the minced garlic and grated Parmesan cheese. Continue mixing until the ingredients are evenly incorporated throughout the dough.
Step 5: Cool the Dough Slightly
Allow the dough to cool for 2 to 3 minutes. It should be warm but not hot enough to cook the eggs when added.
Step 6: Incorporate the Eggs
With the mixer running on low speed, gradually add the lightly beaten eggs. Mix until the dough is smooth, glossy, and fully combined. The consistency may vary slightly depending on the brand of tapioca flour used.
Step 7: Portion the Dough
Using a medium cookie scoop or ice cream scoop, portion the dough onto the prepared baking sheets or into a greased mini muffin pan. Leave enough space between portions for expansion during baking.
Step 8: Bake the Pão de Queijo
Bake for about 20 minutes, or until the cheese breads are puffed, lightly golden, and speckled with browned cheese. The outside should be crisp while the inside remains soft and chewy.
Step 9: Serve Warm
Remove the Brazilian cheese breads from the oven and allow them to cool for a few minutes before serving. Enjoy them warm for the best texture and flavor.
Air Fryer Instructions
Step 1: Prepare the Air Fryer
Line the bottom of the air fryer basket with parchment paper trimmed to fit. Arrange the dough portions on the parchment paper, leaving about 2 inches of space between each piece.
Step 2: Air Fry Until Golden
Cook at 375°F for approximately 20 minutes, or until the cheese breads are puffed and golden brown. Work in batches if necessary.
Step 3: Serve and Enjoy
Carefully remove the cheese breads from the air fryer and serve warm.
Tapioca flour is essential for achieving the traditional chewy texture that makes authentic Pão de Queijo so popular.
Freshly grated Parmesan cheese provides the richest flavor, but you can substitute part of the Parmesan with Asiago, Romano, or sharp cheddar cheese.
Store leftovers in an airtight container at room temperature for up to 2 days.
Freeze baked cheese breads for up to 3 months. Reheat in a 350°F oven for 5 to 8 minutes or microwave briefly until warmed through.
For extra flavor, add a pinch of black pepper or a tablespoon of finely chopped fresh herbs to the dough.
Naturally gluten-free thanks to tapioca flour.
Crispy exterior with a soft, chewy center.
Easy to make with simple ingredients.
Perfect for breakfast, snacks, appetizers, and entertaining.
Freezer-friendly and easy to reheat.
Authentic Brazilian flavor in every bite.
