Pão de Queijo (Brazilian Cheese Bread)

Raven Higheagle


Pão de Queijo is a popular Brazilian snack food, served day and night, that originated in the state of Minas Gerais. This cheese-filled bread is made with tapioca flour instead of wheat flour. Not only does the tapioca flour give the breads their classic texture, it makes the breads suitable for those following a gluten-free diet.

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Makes 30
15 Min
35 Min


1 lb
tapioca starch, also called finely ground tapioca flour such as bob’s red mill
1 c
1/2 c
canola or soybean oil
1 tsp
2 medium
8 oz
queijo minas or shredded parmesan, mozzarella or provolone cheese


1Preheat the oven to 375F. Place the flour in a large mixing bowl.

2Place the milk, oil and salt in a saucepan and bring it to a boil.

3Once boiling, remove the liquid from the stovetop and pour it over the flour using a wooden spoon to thoroughly mix it.

4Allow the dough to cool to room temperature and add the eggs, one at a time mixing them into the dough until soft.

5Add in the cheese while working it into the dough with your hands

6Roll the dough into small, bite-sized balls.

7Place the balls on a cookie sheet with space in between them, and bake for 20 to 30 minutes, until slightly browned on top.