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    Home » Recipes » Gluten Free Baking

    Brazilian Cheese Bread (Pão de Queijo)

    Published: Apr 26, 2023 · Modified: Sep 25, 2024 by Cinde LittleThis post may contain affiliate links3 Comments

    Jump to Recipe Print Recipe

    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.

    A bowl of Brazilian cheese buns with the muffin tin they were made in beside it. this gluten free recipe

    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.

    Jump to:
    • Ingredients
    • Instructions
    • Variations
    • Equipment
    • Recipe FAQs
    • Top Tip
    • Brazilian Cheese Bread (Pão de Queijo)
    • FAQ's

    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.

    Bowls and cups with the ingredients for Brazilian Cheese Bread.
    • tapioca starch
    • sharp cheddar cheese
    • Parmesan cheese
    • whole milk
    • olive oil
    • eggs

    See recipe card for exact amounts.

    Instructions

    A silicone muffin pan being filled with batter for cheese buns using a metal scoop.
    A silicon baking pan with Brazilian cheese buns just out of the oven.

    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.

    A metal rack with cheese buns and someone pulling one apart showing how stretchy they are.

    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

    Where Can I Buy Tapioca Starch

    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.

    A bowl of Brazilian cheese buns with the muffin tin they were made in beside it.

    Brazilian Cheese Bread (Pão de Queijo)

    These cheese buns, a popular snack and breakfast food in Brazil, are made from tapioca starch. If you're cooking gluten free, for the rest of your life, I recommend you try naturally gluten free foods, like these, from around the world.
    5 from 1 vote
    Print Pin Rate
    Course: Baking, Bread, Rice Free Baking
    Cuisine: brazilian
    Keyword: Brazilian cheese bread, Brazilian cheese buns
    Prep Time: 10 minutes minutes
    Cook Time: 22 minutes minutes
    Servings: 12 buns
    Calories: 212kcal
    Author: Cinde Little

    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
    Prevent your screen from going dark

    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

    Silicone muffin liners or baking pans are perfect for this recipe!
    If you want to enjoy them fresh out of the oven the batter will keep in the fridge for 3 days. Just stir, portion and bake up as many as you want. Some cooks use a toaster oven.
    *Cooling time is essential for gluten free baking. I encourage my students to do the taste test. Try them after they've cooled for 5  minutes, they probably taste under done. Wait another 5 or 10 minutes, they'll still be warm and I'm sure you'll recognize the difference. Learn to do this with all your baked goods until you know the baking time and cooling time that gives the best results.

    Nutrition

    Nutrition Facts
    Brazilian Cheese Bread (Pão de Queijo)
    Amount Per Serving (1 bun)
    Calories 212 Calories from Fat 117
    % Daily Value*
    Fat 13g20%
    Saturated Fat 4g25%
    Trans Fat 0.003g
    Polyunsaturated Fat 1g
    Monounsaturated Fat 6g
    Cholesterol 46mg15%
    Sodium 417mg18%
    Potassium 57mg2%
    Carbohydrates 19g6%
    Sugar 1g1%
    Protein 6g12%
    Vitamin A 228IU5%
    Calcium 161mg16%
    Iron 0.5mg3%
    * Percent Daily Values are based on a 2000 calorie diet.

    FAQ's

    Can I make Brazilian cheese buns in a blender?

    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.

    Can I freeze Brazilian cheese bread?

    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.

    Can I reheat Brazilian cheese bread in the microwave?

    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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    Comments

      5 from 1 vote

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      Recipe Rating




    1. Steshni Corea

      June 10, 2025 at 11:30 am

      5 stars
      delicious buns

      Reply
    2. Julie Clarry

      April 08, 2022 at 2:10 pm

      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.

      Reply
      • Cinde Little

        April 09, 2022 at 7:51 am

        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!

        Reply

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