If you grew up in Brazil, chances are these little cheese puffs are a beloved memory. If not, one bite is all it takes to fall in love. Brazilian cheese bread, or pão de queijo, is a naturally gluten-free snack with a chewy, slightly stretchy interior and a light, puffy crumb. Made primarily with tapioca starch, cheese, oil and an egg, this recipe is simple and rewarding.
What is Brazilian cheese bread?
Pão de queijo is a small Brazilian roll made with tapioca starch and cheese. It has a crisp exterior and a tender, chewy interior with a subtle stretch that comes from the tapioca. The texture is often described as a cross between a choux pastry and a cheesy roll.
What is tapioca starch?
Tapioca starch, sometimes sold as tapioca flour in North America, is a fine white powder extracted from the cassava root. It’s a staple in gluten-free baking because it produces a crisp crust and a chewy interior, which is exactly what gives pão de queijo its signature texture.
How to make it
This recipe is straightforward but a few steps benefit from attention. Follow these directions for consistently great results.
- Boil water, oil and salt. Combine the water, oil and a pinch of salt and bring to a boil.
- Scald the tapioca starch. Pour the hot liquid over the tapioca starch in a bowl and mix until the starch absorbs the liquid and the mixture becomes grainy and cohesive.
- Let the dough cool. Allow it to cool for about 10 minutes, or until you can touch it comfortably; this prevents the egg from cooking when added.
- Preheat the oven. Set the oven to 350°F (175°C) with the rack in the middle.
- Add the egg. Mix the egg into the cooled dough until incorporated. It may seem like it won’t come together at first, but it will. A mixer helps, but you can finish by hand if needed.
- Add the cheeses. Stir in the grated cheeses and knead until evenly distributed. The dough should resemble a cookie dough—soft, not overly sticky, and easy to shape.
- Shape the balls. Use a spoon or small scoop to form balls slightly smaller than a golf ball. If the dough is sticky, wet your hands with cold water or grease them lightly with oil. Avoid adding extra tapioca starch.
- Arrange on a baking sheet. Place the balls on a parchment-lined or silicone-lined baking sheet, leaving about 1/2 to 1 inch of space between each.
- Bake until puffed and golden. Bake at 350°F for about 25 minutes, or until the tops are puffed and lightly golden. Serve warm.
If the dough is too sticky to handle, chill it in the refrigerator for about an hour; different tapioca brands can vary in absorbency. Once I switched brands and ended up refrigerating the dough to make it manageable.
What kind of cheese should I use?
Firm, aged cheeses work best. A combination of grated Parmesan and aged white cheddar gives a great balance of flavor and melt. Fresh, soft cheeses like ricotta are not ideal because they won’t provide the same flavor or structure.
Tips for the best results
- Use quality ingredients. The cheese defines the flavor, so choose a cheese you enjoy. A bland cheese will produce a bland snack.
- Mix thoroughly. After adding the hot water and oil to the starch, mix until no dry starch remains. Repeat mixing after adding the egg and again after the cheese. A uniform dough bakes more evenly.
- Preheat the oven. A properly preheated oven is important for a crisp exterior and good oven spring; preheat for at least 15 minutes.
Storing and freezing
Pão de queijo is best fresh from the oven, but leftovers reheat well. Store cooled rolls in an airtight container for up to two days, then reheat in a low oven or microwave.
You can prepare the dough ahead and refrigerate it covered, or shape the balls and refrigerate them on a tray, well covered. For freezing, shape the balls and freeze them on a sheet tray, then transfer to a freezer-safe bag. Bake from frozen, adding a minute or two to the baking time.
Once baked, these rolls do not require refrigeration if eaten within a day or two.
Ingredient substitutions
You can swap vegetable oil for butter and use milk instead of water if you prefer a richer flavor. You may also use different firm cheeses, but do not substitute the tapioca starch or omit the egg; those are essential to the texture.
What to serve with pão de queijo?
These cheese rolls pair well with virtually anything. They’re delicious plain, spread with butter, filled with cream cheese, or brushed with dulce de leche. They also make a great accompaniment to soup or coffee.
If you have questions about making pão de queijo, feel free to ask in the comments section of the original post.
Recipe
Brazilian Cheese Bread (Pão de Queijo)
Ingredients
- 1 ¾ cup tapioca starch
- 1 cup packed grated Parmesan
- 1 cup packed grated cheddar
- 1 large egg
- ⅓ cup water
- ⅓ cup vegetable oil
- pinch of salt
Instructions
- Boil the water with the oil and a pinch of salt.
- In a large bowl, add the tapioca starch and pour the hot water mixture over it. Mix until no dry starch remains; the dough should be grainy and slightly gelatinous. Let it cool for about 10 minutes.
- Preheat the oven to 350°F (175°C), rack in the middle.
- Add the egg and mix until incorporated. If the dough resists, continue mixing— it will come together. Use hands if necessary.
- Add the cheeses and knead until fully combined. The dough should be similar in consistency to cookie dough.
- Form balls slightly smaller than a golf ball. If sticky, wet your hands or lightly oil them—do not add more tapioca starch.
- Place the balls on a parchment-lined baking sheet, leaving ½ to 1 inch between each.
- Bake at 350°F for about 25 minutes, until puffed and golden. Serve warm.
Notes
Adjust salt to taste depending on how salty your cheese is. You can substitute the Parmesan and cheddar with other firm, flavorful cheeses. Do not omit the tapioca starch or the egg, as they are essential to the texture.
Nutrition
- Serving size: 1 small cheese bread
- Calories: 115 kcal
- Carbohydrates: 10 g
- Protein: 3 g
- Fat: 7 g
- Saturated Fat: 2 g
- Polyunsaturated Fat: 4 g
- Cholesterol: 19 mg
- Sodium: 138 mg