Brazilian Cheese Bread Waffles are a fun, modern twist on pão de queijo, the beloved Brazilian cheese bread that’s become increasingly popular around the world.
A longtime kids’ favorite in Brazil, pão de queijo has also made its way into mainstream grocery stores in recent years. I’ve been eating it since I was a little girl, and to this day, it’s still one of those foods that disappears the moment it hits the table at my house.
If you’re looking for the classic version, you’ll love my Best Brazilian Cheese Bread (Pão de Queijo) Recipe. It’s chewy, cheesy, and tastes just like the ones you’ll find in Brazil.
Today’s recipe takes that same flavor and texture and transforms it into Brazilian Cheese Bread Waffles. They have the crisp edges you expect from a waffle, with the soft, stretchy, cheesy center that makes pão de queijo so special.
Growing up, I don’t remember pão de queijo waffles being a thing—but now they’re everywhere, especially as a quick, kid-friendly snack or breakfast. They’re easy to make, freezer-friendly, and perfect for toasting whenever a craving hits.
And if you’re in the mood to keep the Brazilian baking going, my Brazilian carrot cake with chocolate glaze is another family favorite that pairs beautifully with these waffles.
Why should you make this recipe?
- They are EASY to make. Just dump everything into your blender to make the batter and use a waffle maker to make the waffles. YUP! THATS IT!
- Pão de queijo waffles are a game-changer, perfect for gluten-free breakfasts, lunch, or as a snack.
- I think these are the best gluten-free waffles since they are made with naturally gluten-free tapioca flour.
- The best part? You can make a batch, freeze them, and toast them whenever the craving strikes.
- Uses simple ingredients (well, for the most part, the only thing you might need to purchase is tapioca flour, everything else you probably already have at home.
What is tapioca flour?
Tapioca flour (also called tapioca starch) is a fine, white starch made from the cassava root, a tropical root vegetable. It has a neutral flavor and is naturally gluten-free.
Unlike wheat flour, tapioca flour doesn’t add structure—it adds chewiness and stretch. That’s why it’s essential in Brazilian recipes like pão de queijo and why these waffles turn out crispy on the outside and soft, chewy inside.
In Brazil, tapioca flour is commonly called polvilho doce, and it’s a pantry staple used in many traditional dishes.
Where can I find tapioca flour?
You can usually find tapioca flour:
- In the gluten-free or alternative flour aisle at most grocery stores
- Near Bob’s Red Mill products (they sell tapioca flour)
Online options:
- Amazon (convenient, but often more expensive)
- BrazilianMarket.ca (usually cheaper and more authentic)
If shopping at a Brazilian store, look specifically for “polvilho doce.”
Equipment:
- A blender (best for a smooth batter). If you don’t have a blender you can still make these using a bowl and a whisk—the blender just gives the best, smoothest results.
- A spoon
- A waffle maker
FYI: 💡 Quick waffle maker tip:
I once bought a mini waffle maker because it was cute—and cheap. Big mistake. Making these one by one gets very annoying, very fast. Minis work, but if you don’t already own a waffle iron and are shopping for one, a regular-sized waffle maker will save you a lot of time and frustration.
Ingredients:
- Tapioca flour: This recipe uses tapioca flour (tapioca starch), which is essential for the chewy pão de queijo texture. Substitutions won’t give the same result, so this one ingredient is non-negotiable.
- Mozzarella cheese: Freshly grated melts best, but honestly? Pre-grated works just fine and is what I usually use these days. I’ll go back to grating my own cheese when my kids are older—I don’t need to torture myself right now, I just need dinner done. You can also swap in or add a bit of cheddar or Parmesan for a more pronounced, extra-cheesy flavor.
- Oil: Any neutral, flavorless oil works. I usually use sunflower oil, but vegetable or canola oil are great options.
- Milk: This recipe is very forgiving. I’ve tested it with 1%, 2%, and whole milk with no noticeable difference.
- Egg: Helps bind everything together and gives the waffles structure.
- Salt: Don’t skip it—it’s key to balancing the cheese and tapioca.
Directions:
- Blend all ingredients until smooth
- Pour into a hot waffle maker
- Cook until golden and crisp
That’s the entire process.
Variations:
For a nutrient boost, add a tablespoon of chia seeds and blend it with all the other ingredients. It won’t alter the taste or texture, making it a sneaky yet healthy addition.
Substitutions:
Cheese options: Mozzarella gives the best melt and classic pão de queijo texture. You can pair it with a little Parmesan for extra flavor or add some cheddar for a sharper, more pronounced taste. Just be mindful of the salt—both Parmesan and cheddar are saltier than mozzarella, so reduce the added salt slightly if using them.
Milk options: I’ve tested this recipe with several types of dairy milk, but not every variation out there. Based on how forgiving the batter is, other milk options should work, though results may vary.
How to serve:
These tasty waffles can be served as breakfast, lunch, or snack. They taste great as is (that’s how I like to eat them) or you can spread some butter on them (that’s the way my husband liked to eat his).
Storage and Freezing:
Storage: Store leftover waffles in an airtight container at room temperature for up to 1 day, or refrigerate for up to 4 days. For longer storage, freeze the waffles (see freezing instructions above) and reheat straight from frozen in the toaster until warm and crisp.
Freezing instructions: Let the waffles cool completely, then arrange them in a single layer on a baking sheet. Place the tray in the freezer until the waffles are firm. Once frozen, transfer them to a zip-top freezer bag and store. This prevents them from sticking together and makes it easy to grab one at a time. To reheat, pop them straight into the toaster—no thawing needed.
FAQ
How many waffles does this recipe make?
Yield: The number of waffles will depend on the size of your waffle maker. Using a mini waffle maker, this recipe makes about 12 waffles. With a standard or larger waffle maker, expect around 8 waffles.
Troubleshooting:
My waffles turned out chewy and soggy, not crispy. What went wrong?
This usually just means they need to cook a little longer. Tapioca-based batters start out chewy and crisp up as they cook. Let the waffles stay in the waffle maker until they’re deeply golden and release easily. The outside will crisp as they finish cooking—check the photos for visual cues.
My blender is old and struggles to blend the batter. What can I do?
Try adding the wet ingredients first, then the dry ingredients on top—this helps older or weaker blenders run more smoothly.
If needed, you can also:
- Blend everything except the cheese, then stir the cheese in by hand
- Skip the blender entirely and mix the batter using a bowl and spoon
The batter is very forgiving, so don’t worry—you’ll still get great results.
FAQs:
Yes, adjust the batter amount to match your waffle maker’s size.
Stick to tapioca flour for an authentic texture.
It’s better to freeze cooked waffles for consistent results.
Experiment with cheddar or Parmesan, adjusting salt accordingly.
While a blender ensures smoothness, whisking can work too.
Pop them in the toaster for quick and easy reheating.
Uhmmmm I have not tried it. You could try swapping the milk and the cheese with dairy free alternatives and seeing how it turns out. I would love to know if it works so don’t forget to let me know if you do try it.
Definitely! Freeze and reheat for a convenient party snack.
Preheat the waffle maker well and let them cook until golden for that satisfying crunch.
Best Brazilian Cheese Bread Waffles (Gluten-Free)
Equipment
- blender or use just a bowl and a whisk (make sure to shred you cheese if not using a blender)
- spoon,
- waffle maker
Ingredients
- 1½ cups tapioca flour
- 1 large egg
- 1 cup milk
- ½ cup oil neutral oil or olive oil
- 200g cup grated cheese mozzarella, Parmesan, or a mix
- 1¼ teaspoons salt to taste
Instructions
- Preheat your waffle iron according to the manufacturer’s instructions. Lightly grease if needed.
- Add the egg, milk, oil, cheese, and salt to a blender. Blend briefly until combined.1 large egg, 1 cup milk, ½ cup oil, 200g cup grated cheese, 1¼ teaspoons salt
- Add the tapioca flour and blend again until the batter is smooth and thick but pourable. Like thick pancake batter. Scrape down the sides if needed.1½ cups tapioca flour
- Spoon batter into the preheated waffle maker, filling each section about ¾ full. Close and cook for 3–5 minutes, or until the waffles are puffed, golden, and crispy on the outside.
- Remove carefully and serve warm. Repeat with remaining batter.
Notes
- Spoon the tapioca flour into the measuring cup and level it off.
- Do not scoop directly from the bag — packed flour can make the batter too stiff.
- The batter should be smooth and pourable, similar to a thick pancake batter.
- If the batter looks overly thick after blending, add milk 1–2 tablespoons at a time, blending between additions, until it loosens slightly.
- If the batter is spreading too much blend in 1–2 tablespoons tapioca flour to help the batter hold its shape.
- For a chewier, less stiff waffle, start with 11/2 cups tapioca flour, then add more only if needed until the batter reaches the desired texture.
Nutrition
I hope you love this gluten-free waffle recipe for super cheesy, crispy waffles. If you try it, I’d love to hear how it turned out—leave a comment below and let me know! And if you enjoy gluten-free recipes or have a dish you’d like to see next, feel free to share your ideas. Don’t forget to follow Tasty Recollections on Instagram for more Brazilian-inspired and family-friendly recipes.
Until next time,
Claudia
I’m not going to leave a star rating because I know sometimes different ingredients can make or break a gluten free recipe, but these waffles didn’t turn out at all. They were almost inedible. Super dense and gummy and chewy and each bite came with a cheese string. They also had no flavor other than tasting like starch/ flour. They puffed up so much too that I had to keep rotating the waffles to cook them evening, and force down the lid while cooking, though it still lifted a couple of inches. I spent about $15 on the ingredients and used Bob Red Mill tapioca flour, so tried to salvage it after the first batch by adding an extra egg, vanilla, cinnamon, and sugar. It did help it be slightly less dense, but they were still so starchy and dense and only sort of crisped up. I added to the air fryer to try and get rid of the starchy flavor and doughy texture but it didn’t help. I feel like I must have done something wrong, but felt I followed it exactly and even measured the cheese on a kitchen scale, tared out. I was so sad as I was hoping to have sometime similar to the brazi bites waffles, but these were nothing like those soft yet crispy waffles at all. I feel like for how badly these bombed, I must have done something wrong.
Hi there,
First, I just want to say I’m really sorry this was such a disappointing experience — especially after spending your time, energy, and money on it. I know how frustrating it is when a recipe doesn’t turn out, and how discouraging it feels when you were hoping for something you’d be excited to eat. I truly appreciate you taking the time to write such a thoughtful message, even though you were understandably upset.
I hear you clearly, and from what you shared it sounds like there were two big pain points: flavor and texture.
On the flavor side, this is a recipe I make often at home and we’ve never had issues with blandness, so reading that it tasted very starchy tells me something likely went off — and that’s on me to help troubleshoot better. One thing that can make a big difference is the type of cheese used. Would you mind sharing what kind of mozzarella you used? I always recommend using a block of cheese that you shred yourself, since pre-shredded cheeses (and individually packaged mozzarella) often contain additives and extra moisture that can really affect both flavor and texture. This recipe also hasn’t been tested with American-style packaged cheeses, which behave very differently when heated.
Traditionally, Brazilian cheese bread is made with a cheese called queijo minas padrão, which sadly isn’t easy to find in most North American grocery stores. Mozzarella is used here because it’s accessible, but it is naturally very mild. If you’re ever open to trying again, using a more flavorful cheese — like cheddar, or a mix of mozzarella and Parmesan — can make a huge difference. With saltier cheeses like Parmesan, just remember to slightly adjust the salt. Sometimes even an extra pinch of salt is all that’s needed to bring everything together.
As for the texture, these waffles do puff up quite a bit, so that part is normal — but the extreme density, gumminess, and “cheese-string” effect you described usually mean the batter balance or cheese behavior was off. I wish I could pinpoint exactly what happened, because I know how frustrating it is to feel like you followed everything correctly and still ended up with something inedible.
If you happen to remember, was the batter very stiff and elastic, or more pourable? That detail can help narrow things down. Measuring tapioca flour can also be tricky — it’s best to spoon it into the measuring cup and level it off, rather than scooping directly from the bag, which can pack in too much flour and lead to a dense, starchy result. And if you tend to prefer a softer waffle, reducing the tapioca slightly (for example, about 1½ cups instead of the full amount) can help.
I’m truly sorry this recipe didn’t give you what you were hoping for, especially when you had something specific in mind. Your feedback is genuinely valuable, and I’m already thinking about how to add clearer notes and tips so others don’t run into the same frustration.
Thank you again for giving it a try and for sharing your experience so honestly — I really do appreciate it.
Warmly,Claudia