Gluten Free Brazilian Cheese Bread Pão De Queijo: Easy Homemade Recipe

Gluten Free Brazilian Cheese Bread ~ Pāo de queijo

If you have ever walked past a Brazilian bakery and caught that warm, cheesy aroma drifting onto the sidewalk, you already know the pull of pão de queijo.

These little cheese puffs come out of the oven puffed and golden, crisp around the edges, and wonderfully gooey in the middle. The best part is that they are naturally gluten free, so everyone at your table can reach for one without a second thought.

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You will spot packaged mixes on store shelves, and many of them lean on powdered cheese and a long ingredient list. Making them from scratch is honestly just as easy, and you only need a handful of grocery store staples to pull it off. Tapioca flour, butter, milk, eggs, salt, and cheese. That is the whole story.

The name says plenty on its own. Pão de queijo translates directly to “bread of cheese,” and it has been a Brazilian staple for generations. The earliest versions grew out of cassava root.

Enslaved people in Brazil soaked and peeled that root, then turned it into simple bread rolls. There was no cheese in those first rolls, just the starchy, chewy dough that cassava makes possible.

Near the end of the 19th century, milk and cheese became more widely available, and cooks began folding both into the tapioca rolls. That is the moment the modern pão de queijo was born.

They fit almost any moment of the day too. A basket on a holiday breakfast table, an after school snack for hungry kids, a warm bite next to a bowl of soup, or a party platter that vanishes before the main course even lands. Yes, they really are that flexible.

I keep a bag of tapioca flour in my pantry at all times now. The first time I baked a batch, I stood by the oven watching through the glass while they puffed up like little balloons. Once you make these, you will understand why that bag never lasts long.

Gluten Free Brazilian Cheese Bread Ingredients and Swaps

One batch makes 24 balls, and the list is short enough to memorize after a couple of rounds. Here is what goes into the dough, plus the swaps that actually work when your kitchen shelves say otherwise.

The main ingredient is tapioca flour, known as polvilho in Brazil. It is a gluten free flour made from yuca root pulp, and it is the reason these rolls turn out chewy instead of crumbly.

Keep in mind that tapioca flour is not the same as cassava flour, which uses the entire root. Brands such as Yoki and Bob’s Red Mill both work beautifully, and the specific brand matters far less than you might think.

What you cannot do is reach for wheat flour. It changes the texture completely, and the puffs simply will not behave the same way.

Unsalted butter brings the richness that makes these taste like a treat. Vegetable oil or olive oil can stand in if that is what you have, though the result may not taste quite as rich and creamy.

Whole milk gives the dough its body. If your fridge holds something else, 1 percent, 2 percent, unsweetened almond milk, or soy milk all work without drama.

Salt heightens every flavor in the dough. Kosher salt and table salt both work, and while you can leave it out, a little goes a long way.

The traditional cheese is grated Queijo de Minas, a Brazilian cheese with a texture close to shredded mozzarella. If that is not at your local market, use 1 1/2 cups of any shreddable melting cheese. Then 1/2 cup of grated Parmesan adds saltiness and a nutty edge. No Parmesan on hand? Use extra shredded cheese instead.

Finally, 2 eggs bring the dough together and help it rise into that hollow, airy center. Room temperature eggs blend in more smoothly, so pull them out a little early if you can.

Simple Equipment and Tools

You do not need specialty gear for this one. Here is the short list.

• A large mixing bowl for the tapioca flour and the finished dough.
• A medium saucepan, or a microwave safe bowl, to melt the butter and warm the milk.
• A large sheet pan, around 17 by 11 inches, lined with parchment paper or aluminum foil, or lightly greased.
• A mini muffin tin if you prefer tidy, uniform puffs. Fill each cup about three quarters of the way with a small ice cream scoop.
• A spatula, wooden spoon, or stand mixer to bring the dough together. A large fork is handy when you fold in the cheese.

That is it. No proofing basket, no specialty flour blend, no stand mixer required.

Gluten Free Brazilian Cheese Bread Recipe Tips

Three small habits make a big difference here, and they are easy to build into your routine.

1. Make extra and freeze them raw. Roll the dough into balls, place them on a sheet pan, and freeze for 2 hours. Then move the frozen balls into an airtight container or freezer bag, where they keep for up to 6 months.
2. Do not skip the rest. That 10 to 15 minute rest lets the tapioca absorb the liquids in the dough. Skip it and your cheese balls can turn out dry instead of moist.
3. Grease your hands with oil before rolling. The dough is sticky and firm at the same time. A little oil on your palms makes rolling quick and neat.

The freezer trick is the real winner. A bag of raw dough balls in the freezer means warm cheese bread whenever the craving hits, with almost no effort at all.

How to Make Gluten Free Brazilian Cheese Bread

Preheat the oven to 375 F and grease a baking sheet, or line it with parchment paper. I often line mine with aluminum foil and grease that instead, because cleanup then takes about five seconds.

1. Set up the dry ingredients. Add the tapioca flour to a large bowl and set it aside.
2. Heat the liquids. Add the butter, milk, and salt to a medium saucepan and heat over high heat. Bring it to a boil, then pull it off the heat. You can also do this in a microwave safe bowl if that is easier.
3. Pour and mix. Pour the hot liquid over the tapioca flour and mix until smooth.
4. Add the eggs. Beat the eggs, add them to the mixture, and stir until combined and all of the tapioca is moist. You may need to press and fold the dough to work in every last dry bit. It will look smooth but tight.
5. Let it rest. Set the dough aside for 10 to 15 minutes so the tapioca keeps absorbing the liquid.
6. Fold in the cheese. After the rest, add the Parmesan and the shredded cheese and mix until combined. The dough will be fairly firm.
7. Shape the balls. Scoop 1 1/2 tablespoons of dough and roll it into balls, then place them about one inch apart on the prepared pan or in a greased mini muffin tin. Greasing your hands with a little oil makes this step much easier.
8. Bake. Bake for 10 to 15 minutes, until the tops are lightly browned.

Serve them warm and puffy. Once they cool, they tend to deflate and turn a bit rubbery, so the trip from oven to table should be a short one. Set the basket down and watch what happens.

What to Serve with Brazilian Cheese Breads

These puffs are flexible enough to show up anywhere. On their own with a cup of coffee, they make a perfectly satisfying breakfast. In Brazil they are nearly always served with feijoada, the hearty rice and beans dish cooked with meat, and they soak up that rich broth beautifully.

They also pair well with salpicão de frango, a Brazilian chicken salad, and they shine on a cocktail table next to Brazilian pastel with beef filling and coxinha chicken croquettes. For something sweet to finish, brigadeiros, the Brazilian chocolate truffles, are a natural follow up.

Around my house, they mostly disappear straight off the pan before anything else reaches the table. Set out a basket and see how long yours last.

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Gluten Free Brazilian Cheese Bread ~ Pāo de queijo

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Gluten Free Brazilian Cheese Bread ~ Pāo de queijo If you have ever walked past a Brazilian bakery and caught that warm, cheesy aroma drifting onto the sidewalk, you already know the pull of pão de queijo. These little cheese puffs come out of the oven puffed and golden, crisp around the edges, and wonderfully gooey in the middle.

• Total Time: 0 min
• Yield: 24 balls 1x

Ingredients

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3 Cups Tapioca Flour (see notes for brands I like) (known as Polvilho in Brazil)
½ Cup Unsalted Butter
¾ Cup Whole Milk
1 ½ Teaspoon Salt
1½ Cup Grated melty cheese (traditionally Minas Cheese) (or Mozzarella, Cheddar, or Monterey Jack)
½ Cup Grated Parmesan Cheese
2 Eggs

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Instructions

1-Preheat the oven to 375 F degrees: Preheat the oven to 375 F degrees. Grease your baking sheet.
2-Add the tapioca flour to a large: Add the tapioca flour to a large bowl and set aside.
3-Add the butter, milk, and salt to: Add the butter, milk, and salt to a medium saucepan and heat over high heat. Bring to a boil and remove from the heat. (you can also heat this in the microwave in a microwave safe bowl). Pour the hot liquid over the tapioca flour and mix until smooth.
4-Next beat the eggs and add to: Next beat the eggs and add to the mixture until combined and all of the tapioca is moist. Set aside to rest for 10-15 minutes to continue to let the tapioca moisten.
5-After the dough has rested, add the: After the dough has rested, add the parmesan and shredded cheese. Mix until combined. It will be a pretty firm dough.
6-Scoop up 1-½ tablespoons of the dough: Scoop up 1-½ tablespoons of the dough and roll them into balls. TIP: it may be easier to grease your hands with oil and gently roll before placing them on a greased baking sheet.
7-Bake for 10-15 minutes, until the tops: Bake for 10-15 minutes, until the tops are lightly browned. Serve warm and puffy as they tend to deflate and get a bit rubbery when cold.

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• Prep Time: 15 min
• Cook Time: 10 min
• Method: bake