Hi friends! Brazilian Cheese Bread (Pao de queijo in Brazil)is the perfect snack or breakfast treat. Whether you’re hosting a brunch, need a quick bite for the kids, or want something special to enjoy with your coffee, these cheesy bread rolls are a fantastic choice. They’re gluten-free, easy to make, and a delightful way to bring a taste of Brazil to your kitchen. Today I’m excited to share my recipe for the Best Brazilian Cheese Bread you will ever make. Now, you might be thinking, “Wait, haven’t you already posted a 3 Ingredients Brazilian Cheese Bread? And don’t you have a Pão de Best Brazilian Cheese Bread Waffles recipe on your site?” Yes and yes!
Let me explain: All three recipes serve a different purpose here at my house.
- The Brazilian Cheese Bread Waffle recipe is fantastic as a waffle, but the batter is too runny to make a traditional Brazilian Cheese bread.
- As for the 3-ingredient Brazilian Cheese Bread, it’s a great go-to snack for those busy days when you need something quick, tasty, and easy. It’s a staple in our house.
- Now for the days when I crave perfection, that’ when I make this traditional Brazilian Cheese Bread recipe. It yields the most perfect Brazilian Cheese Bread. A true classic and and authentic recipe
Now, to share the perfect recipe, I had to make sure I found the ULTIMATE Brazilian cheese bread recipe.
Traditional Brazilian Cheese Bread usually includes cheese (of course!), eggs, tapioca flour, salt, and depending on the recipe, either milk, water, oil, or a combination of these.
I had to run several tests over and over again.
- I tried recipes with eight eggs (Ugh, tasted like a weird omelet, do not recommend), five eggs, three eggs (super common, lots of recipes ask for three eggs), and just one egg. I also experimented with different measurements of water, milk, and oil.
The most common recipes used a combination of milk and oil. Some included water, and others used only water and oil. Many recipes asked for the same amount of oil as milk or water. I really didn’t like those. Every time the recipe included the same amount of oil as the other liquid ingredient, the Cheese Bread ended up greasy. It didn’t feel great to eat.
Now, let’s talk about the BEST Brazilian Cheese Bread recipe you are about to make!
Ingredients and Substitutions
Polvilho (Tapioca Flour): The most important ingredient is called polvilho in Portuguese, aka tapioca flour. There are two kinds of polvilho: sweet polvilho (called tapioca flour in English) and sour polvilho called sour starch in English). Both look exactly the same, and it’s hard to tell which is which just by looking at them. Brazilian Cheese Bread is traditionally made by mixing the two.
Polvilho doce (tapioca flour) is more easily found outside of Brazil. It is often found in the gluten-free aisle. The brand most commonly available is Bob’s Red Mill, which is what I use. I haven’t tried many brands, but, so far comparing the ones I have used, I haven’t noticed any difference between them. I just buy whatever is available where I live, and doesn’t really seem to make a noticeable difference.
Since you are reading this recipe in English, I assume you are living abroad. If that’s true, you might not find polvilho azedo (sour starch) easily. Your best bet is to visit a Brazilian or Portuguese store or order from an online Brazilian store if you really want to find it. However, you still can make delicious pao de queijo without it. I will provide measurements for both scenarios—whether you have polvilho azedo or not. You’ll still get a delicious Pão de Queijo!
Milk and Oil: Use whichever flavorless oil you have in your pantry. I used 2% milk, but I think you can use any type. If you don’t have milk, you can swap it with water. I’ve tested some recipes with just water and oil, and they turned out okay, so I think it would work here as well. I haven’t tested this with vegetable milk, but I think it could work. Just be mindful not to use flavored milk, or your Pão de Queijo might taste weird.
Eggs and Salt: Many recipes claim you don’t need salt. I disagree. Whenever I didn’t add salt, it tasted terrible. Tapioca flour by itself is quite flavorless, and even with the cheese, it still needed more salt. If you are adding very salty cheeses, though, you might need to add less salt or omit it altogether. But if using the recipe as written, do not forget to add it.
Cheese: Here, I used a mix of mozzarella and Parmesan cheese. Traditionally, this dish is made with a special cheese that’s nearly impossible to find unless you live in Minas Gerais, a region in Brazil. Even people in other parts of the country have trouble getting it. My advice? Don’t stress. I’ve tried all kinds of cheese, and honestly, anything that can be grated will work just fine.
WARNING:
Stay away from any kind of wet cheese or cheese you can’t grate, like ricotta, cottage cheese, cream cheese, or mascarpone.
As long as you are using a type of cheese that can be grated it should work. For example, if you want to use cheddar cheese, go for it!
Keep in mind, whichever cheese you pick WILL impact the flavor of your Cheese Bread. For example, cheddar will give it a distinct cheddar cheese taste (I’ve tried it before—just shhhhh, don’t tell any Brazilians I did that). It still turned out great, but, tasted like cheddar as expected.
Directions
You won’t believe how easy this is!
- Preheat the oven to 400°F (200°C).
- Mix tapioca flours and salt, then pour in boiling oil, milk and water and let cool.
- Add egg and grated cheeses, shape into balls, bake for 30 minutes, and enjoy warm Brazilian Cheese Bread (Pão de Queijo).
Storage
Brazilian Cheese Bread is best served/eaten fresh and hot out of the oven. If you have leftovers (which is rare in our house!), you can store them in an airtight container at room temperature for up to two days. To reheat, pop them in the air fryer or oven at 350°F (175°C) for about 5-7 minutes until they’re warm and crispy again.
You can also freeze the unbaked dough balls. Place them on a baking sheet to freeze, then transfer them to a freezer bag once they’re solid. Bake them straight from the freezer, adding a few extra minutes to the baking time.
How to Serve
Pão de queijo is perfect for breakfast or an afternoon snack. I love serving it alongside my Cornmeal Cake with Guava and with a cup of coffee, made the Brazilian way, of course!
Troubleshooting/FAQ
Can I double the recipe?
Absolutely! I loved doubling this recipe because then I can freeze some for another day. Just shape your cheese bread and place it on a baking tray. Take it to your freezer. Once frozen transfer to a ziplock bag. When ready to bake they can go straight from your freezer to the oven. Just add a couple more minutes to baking time.
Why is my Pão de Queijo greasy?
- This can happen if you use too much oil. Make sure to measure your ingredients accurately. If you prefer a less greasy texture, try reducing the oil slightly.
Can I use different types of cheese?
- Absolutely! Feel free to experiment with different cheeses, but avoid wet cheeses like ricotta or cream cheese as they won’t work well in this recipe.
Can I make this recipe vegan?
- I haven’t tested a vegan version, but you could try using a plant-based milk and an egg substitute. Just be mindful of the flavors, as some plant-based milks can alter the taste.
What if I can’t find polvilho azedo (sour starch)?
- No problem my recipe uses only tapioca flour which is the easiest to find. You can still make delicious Pão de Queijo with just polvilho doce (tapioca flour). The texture might be slightly different, but it will still be tasty.
Where do you find tapioca flour? What Brand should I buy?
I usually find it in any grocery store. It is usually located together with other gluten free flours. If you don’t find it in you local grocery store you could try a local portuguese/brazilian grocery store if you can find one near you. You could also try a delivery service like brazilianmarket.ca. I usually buy the Bobs Red Mill tapioca flour brand or the Yoki brand which is a Brazilian Brand. I haven’t notice any difference between the two brands.
Can I use just one type of cheese or do I really need to use two?
You can use just one kind, but use more. For example, here I am using 160g of mozzarella and 50 g of parmesan. If using just one type of cheese, use around 200g of your chosen cheese. The reason I use two cheeses is that I find that just using parmesan makes the flavor too strong. Conversely, just using mozzarella makes it kind of flavorless. Combining the two, in my opinion is ideal. However, there are many recipes that ask for just Parmesan for example.
Alright everyone I hope you did enjoy this recipe and you get to make it with your family. Please if you do make this recipe don’t forget to rate it and leave a comment!
Until next time,
Claudia
Best Brazilian Cheese Bread
Equipment
- Parchment paper
Ingredients
- 1½ cups tapioca flour
- ¼ cup vegetable oil (50ml) (corn, canola, sunflower, etc.)
- ¼ cup water (50ml)
- ½ cup milk (110ml) (2% or whole milk)
- ½ teaspoon salt
- 1 egg approximately 55g
- 100 g mozzarella cheese
- 30 g parmesan cheese
- vegetable oil or olive oil to grease your hands
Instructions
- Preheat your oven to 400°F (200°C).
- Add tapioca flour and salt to a large bowl and mix.1½ cups tapioca flour, ½ teaspoon salt
- In a saucepan, combine the oil, water and milk. Heat the mixture over medium heat until it starts to boil. Turn off the heat.¼ cup vegetable oil (50ml), ¼ cup water (50ml), ½ cup milk (110ml)
- Carefully pour the hot mixture over the tapioca flour mixture.
- Stir with a spoon and let it cool until you can handle it with your hands.
- While the mixture cools, grate the cheeses using the coarser side of a grater100 g mozzarella cheese, 30 g parmesan cheese
- Once the mixture has cooled, add the egg and start mixing.1 egg
- Check the consistency of the dough. It should be a little sticky. If it isn't add 10g (1tbsp) more milk to make the dough a bit stickier. Press with your fingers to help absorption and keep pressing and folding the dough until it returns to a uniform consistency (about 5 minutes).
- Add the grated cheeses to the dough and press again just until the cheese is well mixed.
- Divide the dough into equal portions and roll it with both hands to form a ball. Grease your hands with oil if the dough is sticky and spread it over the entire surface of the dough balls.
- Place the balls on a baking sheet lined with parchment paper, leaving about 4 centimeters of space between them.
- Bake in the preheated oven for 30 minutes
- If the row at the back starts to brown while the front row is still pale, rotate the baking sheet and bake for another 5 minutes.
- Serve and enjoy your Pão de Queijo fresh and warm out of the oven!
Notes
- If you wish to use a mix of tapioca flour (polvilho doce) and sour starch (polvilho azedo) or replace tapioca flour (polvilho doce) entirely with sour starch (polvilho azedo)
- Adjust the salt according to your personal preference and depending on the type of cheese you use. If you decide to use saltier cheeses add less salt.
- For best results, grate your own cheese — pre-shredded cheese usually has additives that prevent it from melting smoothly
- Storage: These are best enjoyed fresh out of the oven but, they can be kept at room temperature for up to 1 day. Reheat in a toaster oven or air fryer until warm and crispy.
- Freezing: Portion the dough into balls and place them on a parchment-lined baking sheet. Once frozen, transfer to a zip-top bag and store for up to 2 months. When ready to bake, they can go straight from the freezer to your oven or air fryer
- Tip: If you’re having trouble rolling the dough, pop it in the freezer for a few minutes until it firms up and becomes easier to handle.
- This makes 18 Brazilian cheese bread rolls of about 30g each.
- Cheese: Use about 1 cup total. I like a mix of mozzarella and parmesan to mimic the flavor of Brazilian cheese bread, but you can use any firm, grateable cheese you prefer—cheddar works too, just note that the cheese you choose will influence the final taste. Avoid soft or wet cheeses like cream cheese, cottage cheese, or ricotta.
- Please note that calories provided are only an estimate.
Definitely a favorite!
What would be an accurate conversion from grams to cups for the cheeses? My kitchen scale weighs both the Parmesan and mozzarella the same, almost a full cup of cheese, so I’m sure it is not accurate.
Hi Cheryl,
I use approximately one cup of cheese in total. I usually combine mozzarella and parmesan, but you can use any cheese you prefer. I’ve tried cheddar before and it works well too. Just keep in mind that the cheese you choose will affect the flavor—if you use cheddar, it will taste more like cheddar, and so on.
For this recipe, I chose mozzarella with a bit of parmesan because I wanted the flavor to be similar to authentic Brazilian cheese bread. Unfortunately, I can’t find Brazilian cheeses where I live, but I think this combination comes close enough.
Also, avoid using wet cheeses like cream cheese, cottage cheese, or ricotta. These won’t work well for this recipe—the cheese needs to be firm enough to grate successfully. 🙂
Hope this helps! Let me know if you have any other questions 🙂