Brazilian pão de queijo uses cassava flour from poison roots—indigenous tribes discovered detoxification techniques 8,000 years ago.
Brazilian Cheese Bread
Indulge in the delightful taste of Pão de Queijo, Brazil's beloved cheese bread! Crafted with gluten-free tapioca flour and a generous helping of gooey cheese, these bite-sized treats are perfectly chewy and irresistibly cheesy. Whip up a batch using just a few simple ingredients and enjoy a warm, golden snack that will transport your taste buds to the vibrant streets of Brazil!
Prep
15
min
Cook
20
min
Serves
12
people
Level
beginner
📝 Ingredients
Serves 12🥛Dairy & Eggs(4)
- 2 Huevos
- 1 ⅓ Taza Leche (319 ml)
- 1 Taza Queso Mozzarella (240 ml)
- ¼ Taza Queso Parmesano (60 ml)
🫙Pantry Staples(2)
- 3 Tazas Harina Tapioca o Yuca (Fina) (375 g)
- ⅔ Tazas de Aceite de Vegetal o de Oliva (161 ml)
🧂Spices & Seasonings(1)
- 2 Cdtas Sal (10 ml)
👨🍳 Instructions
- 1
Blend eggs, Oil, Milk, Salt, Tapioca Flour and Parmesan Cheese.
- 2
Add the Mozzarella Cheese and pulse.
- 3
Pour into a cupcake tray and bake at 400°F or 200°C for 15 - 20 Minutes.
💡 Pro Tips
- ✓Heat your milk to 160-180°F before blending to partially gelatinize the tapioca starch, creating the characteristic chewy texture that distinguishes pão de queijo from regular bread.technique160-180°F
- ✓Use tapioca flour with 12-14% moisture content and sift it to remove lumps, as tapioca's unique starch structure creates the gluten-free elasticity through proper hydration.ingredient12-14% moisture
- ✓Fill cupcake wells only 2/3 full because the batter will puff dramatically due to steam expansion and lack of gluten structure to contain the rise.technique2/3 full
- ✓Bake immediately after mixing while the batter is still warm, as cooling allows the gelatinized starches to set and reduces the final puff by up to 30%.timing30% puff reduction
- ✓Use a 3:1 ratio of mozzarella to parmesan cheese for optimal stretch and flavor, as mozzarella provides elasticity while parmesan adds the sharp, nutty taste essential to authentic pão de queijo.ingredient3:1 ratio
Share this recipe
Prep
15
min
Cook
20
min
Serves
12
people
Level
beginner
Share this recipe
Brazilian pão de queijo uses cassava flour from poison roots—indigenous tribes discovered detoxification techniques 8,000 years ago.
Brazilian Cheese Bread
Indulge in the delightful taste of Pão de Queijo, Brazil's beloved cheese bread! Crafted with gluten-free tapioca flour and a generous helping of gooey cheese, these bite-sized treats are perfectly chewy and irresistibly cheesy. Whip up a batch using just a few simple ingredients and enjoy a warm, golden snack that will transport your taste buds to the vibrant streets of Brazil!
📝 Ingredients
Serves 12🥛Dairy & Eggs(4)
- 2 Huevos
- 1 ⅓ Taza Leche (319 ml)
- 1 Taza Queso Mozzarella (240 ml)
- ¼ Taza Queso Parmesano (60 ml)
🫙Pantry Staples(2)
- 3 Tazas Harina Tapioca o Yuca (Fina) (375 g)
- ⅔ Tazas de Aceite de Vegetal o de Oliva (161 ml)
🧂Spices & Seasonings(1)
- 2 Cdtas Sal (10 ml)
👨🍳 Instructions
- 1
Blend eggs, Oil, Milk, Salt, Tapioca Flour and Parmesan Cheese.
- 2
Add the Mozzarella Cheese and pulse.
- 3
Pour into a cupcake tray and bake at 400°F or 200°C for 15 - 20 Minutes.
💡 Pro Tips
- ✓Heat your milk to 160-180°F before blending to partially gelatinize the tapioca starch, creating the characteristic chewy texture that distinguishes pão de queijo from regular bread.technique160-180°F
- ✓Use tapioca flour with 12-14% moisture content and sift it to remove lumps, as tapioca's unique starch structure creates the gluten-free elasticity through proper hydration.ingredient12-14% moisture
- ✓Fill cupcake wells only 2/3 full because the batter will puff dramatically due to steam expansion and lack of gluten structure to contain the rise.technique2/3 full
- ✓Bake immediately after mixing while the batter is still warm, as cooling allows the gelatinized starches to set and reduces the final puff by up to 30%.timing30% puff reduction
- ✓Use a 3:1 ratio of mozzarella to parmesan cheese for optimal stretch and flavor, as mozzarella provides elasticity while parmesan adds the sharp, nutty taste essential to authentic pão de queijo.ingredient3:1 ratio