If you cook gluten free you need to try breads from around the world that are naturally gluten free. Brazilian Cheese Bread, or Pão de Queijo in Portuguese, is made with tapioca starch. People in my gluten free cooking classes love the chewy, stretchy texture of these easy to make buns.
Brazilian cheese buns are a popular snack and breakfast food in South America. Learn the tricks for this recipe then bake them in any size or shape and season them to your liking. Try the Pizza Cheese Bun variation.
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I have made your Brazilian Cheese Bread several times now and I keep getting asked to make more. They are super easy to make and so delicious!
From cooking class student Julie
Ingredients
Like many recipes there are local and regional variations. In Brazil these are made with Minas cheese, a soft white cheese from the state of the same name, Minas Gerais. In North America most recipes include Parmesan cheese with either cheddar or mozzarella.
- tapioca starch
- sharp cheddar cheese
- Parmesan cheese
- whole milk
- olive oil
- eggs
See recipe card for exact amounts.
Instructions
I bake the whole recipe and freeze what we don't eat. Some people prefer to leave the batter in the fridge and bake a few each day over three or four days. I agree these cheese buns are best served warm but I'm happy to reheat mine in the microwave.
Cooling is the crucial step in gluten free baking so pay attention. Most baked goods eaten immediately after cooking taste slightly gooey and under done.
Since the texture of these buns may be new to you it's important to wait at least ten minutes before eating them. If you're curious do a taste test yourself at five, ten and then fifteen minutes after cooling.
Variations
Tapioca starch - People from South America say these are even better when made with cassava flour. You'll have to try both and decide for yourself.
Pizza Cheese Buns - Add oregano to the dough for a pizza flavour. I use a combination of cheddar and mozzarella since mozza alone results in an unappealing white bun.
Pizza Bombs - My friend Shirley, over at Gluten Free Easily, inspired me to make these when I saw her variation she calls pizza bombs.
Equipment
Having the right tools for the right job is what makes cooking easy. Make this recipe three times and it will suddenly become easy.
- I use my food processor but I've used my Magic Bullet blender too.
- I use a metal scoop to portion the batter quickly and evenly into a 12-count silicone muffin pan.
- If you like small bites use a mini scoop (1½ tablespoon size) and a 24-count mini muffin pan.
Recipe FAQs
Tapioca starch is available in Asian markets, grocery stores with a well stocked Asian section or wherever you buy gluten free flours. I found these brands online in the same packages I see in stores; Erawan brand, Buddha Brand and a Canadian brand, Pilling Foods Good Eats.
Top Tip
A silicone baking pan or silicone muffin liners are perfect for this recipe.
Brazilian Cheese Bread (Pão de Queijo)
Ingredients
- 2 cups tapioca starch (276 g)
- 4 oz sharp cheddar cheese , shredded or crumbled (115 g)
- 1 cup Parmesan cheese, grated (about 85 g)
- ⅔ cup whole milk
- ⅓ cup olive oil
- 2 eggs
- 1 teaspoon salt
Instructions
- Preheat oven to 375°F. Line a 12-count muffin tin with silicone muffin liners (best option!) or grease.
- Combine all ingredients in a blender or food processor. Blend until evenly mixed, about 1 minute. Scrap down the sides as needed and mix once more. (At this point the batter can be refrigerated and cooked later or even the next day or two.)
- Using a metal portion scoop fill each muffin very close to the top.
- Bake in preheated oven 17-20 minutes until golden and puffed.
- Place on baking rack and let cool in the muffin pan for a few minutes. Transfer all buns to cooling rack and let cool 5-10 minutes longer.* Serve warm.
- These cheese buns freeze well. Thaw at room temperature. Reheat in microwave on 50% power for a warm, stretchy, chewy treat.
Notes
Nutrition
FAQ's
Yes, a blender is perfect for this recipe. My blender is a little too small so I make it in a food processor but both work well. If you're mixing the batter in advance or only baking half at a time you can easily put the blender cup in the fridge.
Yes, I freeze them and like to put a frozen bun in my lunch. By the time I eat it's thawed and on a good day I have access to a microwave to warm it up.
Yes. I reheat one bun (thawed) on half power (level 5 on my microwave) for 30 seconds. Experiment with your microwave to find the perfect setting and time to give you a warm, chewy bun.
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Steshni Corea
delicious buns
Julie Clarry
Hi Cinde, I have made your Brazilian Cheese Bread several times now and I keep getting asked to make more. They are so super easy to make and so delicious! I will have to make a double batch next time. And...they freeze very well. I just warm them up in a very low oven. Thanks for another great recipe.
Cinde Little
Thanks Julie, I'm glad these are a hit for you! I put these in my lunch right out of the freezer and enjoy them with a salad. Let me know if you make any variations of these, I did a pesto-cheddar version a long time ago and of course the pizza version I have posted. So many possibilities! Happy baking!