Best Brazilian Cheese Bread Waffles (Gluten-Free)

Brazilian Cheese Bread Waffles made with tapioca flour—crispy outside, chewy inside, gluten-free, easy to blend and freezer-friendly.

Prep Time:5

Cook Time:10

Total Time:13

Course: Breakfast, Lunch, Snack

Cuisine: Brazilian

Keyword: Cheesy, Crispy, Pao de queijo, snack, tapioca, waffles

Servings: mini waffles

Calories: 7834kcal

Author: Claudia Genschow

blender or use just a bowl and a whisk (make sure to shred you cheese if not using a blender)
spoon,
waffle maker

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.

Measuring Tapioca Flour

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.

Desired Batter Texture

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.

Adjusting for Chewier Waffles

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.