Prep 10m Cook 25m Additional 10m Ready In 45m
Servings 24 pao de queijo Calories 109.1

Brazilian cheese bread is very easy to make, and features a chewy, cheesy, bready center, encased in a beautiful, thin, pastry crust. It also happens to be gluten free, thanks to tapioca flour, which is also responsible for the very unique texture. Happily, the ingredients are fairly inexpensive, which means you can play around with a few batches and see for yourself.

Recipe Ingredients

  • 2 ¼ cups tapioca flour, or more as needed
  • ⅓ cup milk
  • ½ cup mild olive oil
  • 1 teaspoon kosher salt
  • 2 ounces freshly grated mozzarella cheese
  • 2 ounces finely grated Parmigiano-Reggiano cheese
  • 2 large eggs, beaten
  • 1 pinch cayenne pepper

Cooking Directions

  1. 1 Preheat the oven to 400 degrees F (200 degrees C).
  2. 2 Place tapioca flour in a mixing bowl. Combine milk, olive oil, and salt in a pan. Bring to a simmer over medium-high heat. Immediately remove from heat and pour into the bowl with the tapioca. Mix until a shaggy dough starts to form. Let rest for 5 minutes.
  3. 3 Add mozzarella and Parmesan cheeses, eggs, and cayenne. Stir with a fork until thoroughly combined. Use an ice cream scoop to portion dough onto a silicone-lined baking sheet. Poke down any jagged bits using a wet finger if desired.
  4. 4 Bake in the preheated oven until puffed and golden, about 20 minutes. Let cool for 5 minutes and serve warm.

Nutrition Facts

  • Calories 109.1
  • Carbohydrate 11.3 g
  • Cholesterol 19.6 mg
  • Fat 6.1 g
  • Protein 2.3 g
  • Saturated Fat 1.5 g
  • Sodium 140 mg
  • Sugar 0.4 g

Chef's Notes

Substitute vegetable oil for the olive oil, if desired; Instead of using an ice cream scoop you can either add more flour to the dough and roll it into balls or add more liquid, pour it into muffin cups, and bake these like popovers. The taste will be the same but the texture will change.

Reviews

  1. I used two eggs for this and for every else I used Chef John’s measurements. I added a teaspoon of baking powder for a little insurance and put the dough in the fridge overnight to make it easier to form into balls. These were delicious! Alone or with whatever you want to fill them with. - Read more ...
  2. I went with Cheddar Cheese. They did not puff as I had wished but I will keep trying.
  3. Easy to make.
  4. Note: If there was a way to unrate things I would but the website doesn't allow me so I'll just rate based on appearance and texture. So I completely misread step 1 and mixed the flour with all of the ingredients listed above. Rather than starting over, I went to step 2 like an idiot. - Read more ...
  5. The only good thing about this recipe is the process. The ingredient ratios are way off
  6. lt turned out fantastic.... my non-gluten free sons ate it and liked it as well.
  7. Yummy! Great taste. I add the black Sesame seeds. Thanks.
  8. These are so good. I couldn t get mine as smooth on the outside but the chewy inside and taste were spot on. I did a half batch like the video for my family of three and there are none left.
  9. There will probably be a couple of questions that will come up a ton so I thought I would post the answers and perhaps keep people from hesitating to make the recipe. First, he uses only one egg in the video but the recipe calls for two. The reason is that for the video he - Read more ...
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