Have you heard of Brazilian Cheese Bread? If you know anything about a gluten free diet you pay attention when you hear things. Things like “have you heard of that Brazilian cheese bread?” I didn’t need to hear that too many times before I wanted to check it out.
In Brazil this cheese bread is a popular snack and breakfast food. It consists of tapioca starch, milk, eggs, olive oil, and cheese. Yes, these are made with tapioca starch and no other flours or binders. If that isn’t enough reason to try this cheese bread it is also simple to make. The bread is best served warm but the batter can be kept in the fridge for a few days. This means you can bake some fresh made with only a portion of the batter, and then do the same thing a day or two later.
The Portuguese name for this cheese bread is Pão de Queijo but it is also called Brazilian cheese puffs, cheese buns or cheese rolls. Like many recipes there are local and regional variations. In Brazil they use Minas cheese, a soft white cheese from the state of the same name, Minas Gerais. In North America most recipes include Parmesan cheese and either mozzarella or cheddar. I like to use sharp cheddar cheese.
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Get The Tools – Brazilian Cheese Bread
- These can be made in a food processor or blender and the batter can be poured or scooped.
- Use a mini scoop (1½ tablespoon size) to portion the batter quickly and evenly into a muffin pan.
- The cheese bread works well cooked in a regular size muffin tin but you can make small ones in a 24-count mini muffin pan or 12-count mini muffin pan.
Organize For Success – The Gluten Free Pantry
A basic gluten free pantry includes tapioca starch. It is readily available, inexpensive and a staple in kitchens where gluten free cooking happens. To learn more about how to use gluten free flours check out my year-long blog post series on How To Use different gluten free flours. The second post in this series is How To Use Starch.
What variation of Brazilian cheese bread will you create? Whip up a batch and pay attention to what you do so they turn out every time.
Ready to get creative? My friend Shirley, over at Gluten Free Easily, inspired me to make these when I saw her variation of this bread for pizza bombs. Let me know in the comments below if you liked this bread and how it turned out. If you like Shirley’s pizza bombs be sure to tell her.
|2 cups tapioca starch|
|4 oz sharp cheddar cheese or mozzarella, shredded or crumbled|
|2 oz Parmesan cheese, grated (about 1 cup)|
|⅔ cup whole milk|
|⅓ cup olive oil|
|1 tsp salt|
- Preheat oven to 375°F. Grease a mini muffin pan, 24-count.
- Combine all ingredients in a blender or food processor. Blend until evenly mixed, about 1 minute. Scrap down the sides as needed.
- Using a small scoop portion batter into prepared muffin pan filling each one to the top, 1½-2 tablespoons depending on the size of your pan. (At this point some of the batter can be kept in the fridge and baked later.)
- 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. Loosen from the pan using a small silicone spatula. Serve warm. Makes about 24.
- Freeze extra cheese bread double-wrapped. Thaw and reheat in microwave.