Pão de Queijo (Brazilian Cheese Bread)
Pão de Queijo, or Brazilian cheese bread, is a golden, chewy snack made from tapioca starch, milk, and cheese. Originating in the 18th-century kitchens of Minas Gerais, it blends Indigenous, African, and Portuguese traditions into one irresistible bite. Crisp on the outside and soft within, these little rolls are naturally gluten-free and best enjoyed fresh from the oven with a strong cup of coffee.
Ingredients
- 1½ cups 170 g tapioca flour (polvilho doce)
- ⅔ cup 160 ml milk
- ⅓ cup 80 ml vegetable oil (or another neutral oil)
- 1 large egg
- ½ teaspoon salt
- ⅔ cup 85 g grated mozzarella (or another mild, melty cheese)
- ¼ cup 25 g grated Parmesan cheese
Instructions
Preheat the oven:
- Set your oven to 375°F (190°C) and line a baking sheet with parchment paper.
Heat the liquid:
- In a small saucepan, combine milk, oil, and salt. Bring just to a boil, then remove from heat as soon as bubbles appear.
Scald the flour:
- Place the tapioca flour in a large mixing bowl. Pour the hot milk mixture over it while stirring with a spoon or spatula. It will form a sticky, stretchy dough. Let it cool for about 10 minutes so it’s warm but not hot.
Add the egg:
- Mix in the egg until smooth and fully combined. The dough will be elastic and slightly sticky — this is what gives pão de queijo its signature chew.
Add the cheese:
- Fold in the mozzarella and Parmesan until evenly distributed. Knead lightly by hand until the dough comes together.
Shape the rolls:
- With lightly oiled hands, form 6 large balls of dough (about 2½ inches / 6 cm wide each). Place them on the baking sheet with a few inches between each one.
Bake:
- Bake for 25–30 minutes, or until puffed, golden, and slightly crisp on the outside.
Serve:
- Enjoy warm, ideally straight from the oven with coffee or a savory dipping sauce.
Video
Notes
- Cheese choice matters: If you cannot find Minas cheese, mix equal parts Parmesan and mozzarella. Parmesan gives sharpness, while mozzarella adds elasticity and a soft interior.
- Texture tip: The dough will look sticky and stretchy before baking. This is normal — tapioca starch gives pão de queijo its signature chew. Avoid adding extra flour or it will lose its light texture.
- Best served warm: These rolls are at their peak within minutes of leaving the oven. You can refrigerate or freeze the dough balls and bake them later for fresh batches anytime.