Brazilian Cheese Bread (Pão de Queijo)

Pão de queijo is the gluten-free world’s great inheritance: chewy, cheesy Brazilian rolls made entirely from tapioca flour — no substitutions, because wheat was never in the recipe. Crisp shell, mochi-like middle, and a blender does most of the work.

Yield: 24 rolls · Time: 45 min

Ingredients

• 2 cups (240 g) tapioca flour
• 1 cup (240 ml) milk
• 1/2 cup (120 ml) neutral oil
• 1 tsp salt
• 2 large eggs
• 1 1/2 cups (135 g) grated Parmesan or half Parmesan, half mozzarella

Directions

1. Boil the milk, oil, and salt; pour over the tapioca flour and stir into a sticky paste. Cool 10 minutes.
2. Beat in the eggs, then the cheese, until glossy and stretchy.
3. Scoop into a greased mini muffin tin or roll into balls on parchment.
4. Bake at 375°F (190°C) for 20–25 minutes until puffed and golden.
5. Serve warm — they deflate slightly and re-crisp with a 3-minute reheat.

Pro tip: The dough freezes raw beautifully: scoop, freeze solid, bag, and bake from frozen with 5 extra minutes.

Gluten-Free Notes

A quick label-reading reminder: scan ingredient lists for wheat, barley, rye, and malt, and look for a gluten-free claim on anything processed. When a label is unclear, the manufacturer’s website usually settles it.

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Browse more in Breads & Muffins, or explore our gluten-free breakfast recipe database and hot cereal guide.