Pão de Queijo, meaning “cheese bread” in Portuguese, is a beloved Brazilian snack known for its chewy texture and cheesy, savory flavor. Made with tapioca flour instead of wheat flour, it’s naturally gluten-free and has a slightly crisp outside with a soft, airy interior. These little rolls are enjoyed at breakfast, as an afternoon snack with coffee, or served alongside soups and stews. Originating from the state of Minas Gerais, they have become a national favorite across Brazil.
Preparation Time
30 minutes
Serving Size
Makes about 20 small rolls
Ingredients
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2 cups tapioca flour (also called tapioca starch)
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1 cup whole milk
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½ cup vegetable oil (or unsalted butter)
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1 teaspoon salt
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1 ½ cups grated Parmesan cheese (or a mix of Parmesan and mozzarella)
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2 large eggs
Detailed Recipe
Step 1: Heat the Liquid Mixture
In a saucepan, combine the milk, oil, and salt. Place over medium heat and bring just to a boil, stirring occasionally. Once it reaches a boil, remove from heat immediately.
Step 2: Combine with Tapioca Flour
Place the tapioca flour in a large mixing bowl. Pour the hot milk mixture over it, stirring with a wooden spoon until it forms a sticky, lumpy dough. This heating step gives Pão de Queijo its unique chewy texture.
Step 3: Add Cheese and Eggs
Let the dough cool slightly so it’s warm but not hot. Add the grated cheese and mix well. Beat in the eggs one at a time, mixing until you have a smooth, elastic dough. The dough will be slightly sticky but should hold together.
Step 4: Shape the Rolls
Preheat your oven to 190°C (375°F). Lightly oil your hands and roll the dough into small balls, about 1 to 1½ inches in diameter. Place them on a parchment-lined baking sheet, leaving some space between each ball.
Step 5: Bake
Bake for 18–22 minutes, or until the rolls are puffed and golden on top. The outside should be crisp, while the inside remains soft and chewy.
Step 6: Serve
Serve warm for the best flavor and texture. Pão de Queijo can also be frozen before baking — just pop the frozen dough balls straight into the oven for a fresh batch anytime.
