Easy Brazilian Cheese Bread

Donna Farley


Pão de Queijo, or Brazilian cheese bread, sort of like a chewy cheese puff made with tapioca flour. The only weird ingredient is tapioca flour. Bob's Red Mill makes it, and you can find it at Whole Foods. Tapioca flour is gluten-free, so this cheese bread is great for gluten-free eaters.
YOU will need mini muffin pans for this..One or two mini muffin tins. Mini muffin tins are about half the size of a regular muffin pan. The muffin openings are about 1-inch deep, and 1 3/4 inch wide at the top.

recipe came from a Simply recipes blog...

pinch tips: How to Knead Dough




16-18 mini muffins


5 Min


15 Min


egg room temperature (see note)
1/3 c
olive oil
2/3 c
1-1/2 c
tapioca flour (scant not heaping)
1/2 c
grated cheese, your preference although if you can get mexican farmer's cheese queso fresco works best.
1 tsp

Directions Step-By-Step

*It helps when baking with eggs to start with eggs at room temperature. If you don't plan ahead (that would be me, usually) you can put the egg in a bowl of warm water for a few minutes to gently take off the chill of the fridge.
Preheat oven to 400°F. Grease a mini-muffin tin.
Put all of the ingredients into a blender and pulse until smooth. You may need to use a spatula to scrape down the sides of the blender so that everything gets blended well.
At this point you can store the batter in the refrigerator for up to a week.

The beauty of this recipe is that you can make a big batch of batter and just store it in the refrigerator (for up to a week), pouring out just as many mini-muffins as you want to eat. You can even cook them in a toaster oven.
Bake in the oven for 15-20 minutes, until all puffy and just lightly browned.
Remove from oven and let cool on a rack for a few minutes.

Eat while warm or save to reheat later.

NOTE: Note that Brazilian cheese bread is very chewy

About this Recipe

Course/Dish: Other Breads, Other Snacks
Other Tag: Quick & Easy
Hashtags: #bead, #No-Gluten