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    Home » Recipes » Appetizer Recipes

    Brazilian Cheese Bread Bites

    Published: Jan 10, 2025 · Modified: May 10, 2025 by Karin and Ken · This post may contain affiliate links. 21 Comments

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    Soft, chewy, and irresistibly cheesy, this Brazilian Cheese Bread is the bread of your dreams. They’re naturally gluten-free, have a hint of garlic flavor, and are great to enjoy as a snack or as a side with pretty much anything. They’re dangerously addictive too, and when you make them for a party, they’re sure to be the first to disappear. 

    A hand holding up a piece of Brazilian cheese bread up over  plate of more.
    Jump to:
    • Why You’ll Love This Brazilian Cheese Bites Recipe
    • Ingredients
    • How to Make Brazilian Cheese Bread
    • Recipe Tips
    • Storage Directions 
    • Serving Suggestions
    • Recipe FAQs
    • Video
    • More Delicious Cheesy Appetizers
    • Brazilian Cheese Bread

    Baking bread is a skill that can take a bit of time to master, but that hasn’t stopped me from trying it out occasionally. On days when I’m in the mood to experiment, I go ahead and spend some extra time, making different kinds of bread from scratch, and I’ve been loving it so far. 

    My air fryer flatbread is an absolute classic, and I end up making it so many times. Another quick bread recipe that’s a family favorite is my Italian cheese bread, and my Grandma's onion soup bread, which takes just 10 minutes of prep time.  

    This time, I thought of trying out another cheesy and savory bread that’s gluten-free too, and here we are! 

    Why You’ll Love This Brazilian Cheese Bites Recipe

    • Absolutely delish: The soft, fluffy bread with a hint of garlic and lots of cheesy deliciousness is hard to resist.
    • Easy to make: Making it is super easy too. It’s perfect for those who don’t enjoy all the proofing and punching that comes with regular bread making.
    • Versatile: The bread is super versatile! You can serve it as a snack or enjoy it with your favorite soups and meats.
    • Gluten-free: This tapioca bread is the perfect gluten-free option for those sensitive to gluten.

    Ingredients

    Ingredients to make Brazilian cheese bites on the table before mixing.
    • Tapioca starch: This one’s the hero ingredient, and is what gives the Brazilian cheese balls that amazing texture. I use Bob’s Red Mill Tapioca Flour, which is the same thing as tapioca starch. 
    • Eggs: Eggs help lend the cheese balls some stability and give them that structure and shape. 
    • Milk: To loosen up the batter and to add moisture to the cheese bread. 
    • Garlic: I used fresh garlic for that flavor. You can use garlic powder if you want. 
    • Cheese: Use a mix of Parmesan cheese and any other shredded cheese of your choice. Changing up the cheese is an easy way to change the flavor of the bread.
    • Butter: For that rich flavor. You can use olive oil if you don’t want to use butter. 
    • Toppings: This one’s optional, but if you want, you can top the bread with some Parmesan cheese, herbs, and/or garlic powder. 

    See the recipe card below for exact ingredient amounts, nutritional information, and detailed instructions.

    How to Make Brazilian Cheese Bread

    Start by preheating your oven at 400 degrees and prep your mini muffin pan by greasing it with some cooking spray. 

    Milk and butter in a pot.

    Step 1: Boil. Combine the oil, milk and salt in a bowl and cook it over medium-high heat until it boils.

    Flour added to the pot with the hot milk and butter.

    Step 2: Add the flour. Take it off heat and add in the tapioca flour. Give it a quick stir.

    Flour mixture in a mixing bowl with the cheese and eggs.

    Step 3: Add the remaining ingredients. Transfer the mixture to a large mixing bowl and add in the eggs, both cheeses, and garlic.

    Brazilian bread dough mixed in a bowl.

    Step 4: Mix until smooth. Use a blender or a whisk to mix the batter until it's smooth.

    Brazilian cheese balls spooned into a mini muffin pan and ready to bake.

    Step 5: Transfer to muffin tray. Spoon out the mixture into the prepared muffin tray. Top them with your choice of toppings if needed.

    Brazlian cheese bites baked in a tray.

    Step 6: Bake, cool, and serve. Pop the tray into the preheated oven and bake for 15 to 20 minutes. Remove from the oven and allow the bread to cool for a few minutes before serving.

    Recipe Tips

    • Don’t overmix: Avoid overmixing the dough for these Brazilian cheese popovers. It will cause the popovers to become hollow.
    • Get the texture right: Don’t worry too much about getting the consistency of the mixture right. Even if it feels a bit thin, it’s all right. Just make sure it is scoopable like a pancake batter, and not liquidy.
    • Don’t overfill: Don’t overfill the mini muffin pan sections with the batter. Spoon in the batter just until each section is ¾ full to allow the bread to rise and puff up nicely.

    If you love to try out Brazilian recipes, try our Baked Brazilian Pineapple next!

    Brazilian cheese bread balls piled up in a basket on the table.

    Storage Directions 

    • Storing: You can store your leftover Brazilian cheese bites in an airtight container in the refrigerator for up to 5 days and then reheat them whenever you want to. 
    • Reheating: To reheat them, pop them in a warm oven or in a toaster oven. You can, of course, just use your microwave if you want to. 
    • Freezing: Freezing the bread and then reheating it may ruin its texture. If you want to, you can freeze the unbaked, portioned out dough in a freezer-safe container or bag for up to 2 months and then bake whenever you want to. If you’re baking it from frozen, it may need a few extra minutes in the oven, so keep that in mind. 

    Serving Suggestions

    • Pao de Queijo is best made and served fresh for breakfast with your cup of coffee. I love turning it into a whole affair with some Dalgona coffee, breakfast sausage wrapped in bacon, and some fluffy cloud eggs. 
    • You can also serve it as a snack, paired with some cream cheese salsa dip or seafood dip.
    • It's also incredible as a side dish for dinner, along with some crockpot hamburger soup, ham and bean soup, or a nice bowl of spicy beef stew. 
    A hand reaching to pick up a pao de queijo from a bowl of them on the table.

    Recipe FAQs

    What kind of cheese can I use?

    You can experiment with different kinds of cheese for this one! I love using Parmesan for its flavor, and occasionally add in some mozzarella for that stretch. Cheddar cheese is also a good choice for its sharp flavor.

    Why are the cheese puffs not crispy on the outside?

    To get the perfect golden brown and slightly crispy exterior, make sure you preheat your oven before you add in the muffin pan. Popping it into an already hot oven will get it that crust on the outside that you’re looking for.

    Are tapioca flour and tapioca starch the same thing?

    Yes, for the most part. There are quite a few different tapioca products on the market. Bob's Red Mill brand of tapioca flour is the same thing as tapioca starch, however you need to be aware that there is a third choice called cassava flour (cassava = tapioca in Spanish) which will not work the same as the Bob's Red Mill tapioca flour. I'd recommend sticking with something clearly marked as tapioca starch or tapioca flour and avoiding cassava flour for this recipe.

    A basket of Brazilian cheese bread on the table with two pieces on a plates in the back.

    Video

    YouTube video

    More Delicious Cheesy Appetizers

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      Cheese Bacon Dip
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    • A bowl filled with salsa cream cheese dip with a tortilla chip on the side.
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    If you try this recipe and love it please leave a star rating in the recipe card below or even better, drop a review in the comment section, I always appreciate your feedback. Be sure to follow along with me on Facebook, Pinterest, and YouTube for more easy recipes!

    A piece of brazillian cheese bread held in the air.

    Brazilian Cheese Bread

    Karin and Ken
    Learn how to make the perfect crispy, soft, fluffy and delicious Brazilian cheese bread with just a few simple pantry staples and minutes of kitchen time.
    5 from 8 votes
    Print Recipe Pin Recipe
    Course Appetizer, Breakfast, brunch, lunch, Main Course, Snack
    Cuisine brazilian
    Servings 24 pieces
    Calories 110 kcal

    Equipment

    • mini muffin pan (24 holes)

    Ingredients
      

    • 2 cups tapioca flour (Bob's Red Mill Tapioca Flour) This recipe calls for Tapioca Starch and that is not negotiable. Bob's Red Mill brand of tapioca flour is the same thing as tapioca starch.
    • 2 eggs
    • 1 cup milk
    • ½ cup melted butter or vegetable oil
    • 1 teaspoon salt
    • 2 tablespoon garlic minced
    • 1 cup shredded cheese your favorite variety
    • 1 cup parmesan cheese grated

    Optional for Topping

    • 1 pinch thyme or rosemary
    • 1 pinch parmesan cheese
    • 1 dash garlic powder or salt
    Get Recipe Ingredients

    Instructions
     

    • Preheat oven to 400 degrees. Prepare mini muffin tin with cooking spray. Set aside.
    • Pour oil, milk, and salt into a large saucepan, and over medium high heat. As soon as your mixture starts to boil, remove from heat immediately, and add tapioca flour.  Stir until blended.
    • Transfer to a large mixing bowl. 
    • Add eggs, minced garlic, parmesan and shredded cheese.
    • Using your handheld or stand mixer, blend until smooth.  Dough will be sticky. 
    • Using 2 spoons, in a coffee mug full of water, scoop dough into every cup on your mini muffin pan.
    • Sprinkle garlic powder or garlic salt on top of each puff. I always use garlic salt.
    • Sprinkle a pinch of dried thyme leaves or basil on top, if desired.
    • Bake for 15-20 minutes until golden. Remove from oven and cool for a few minutes before removing rolls from pan. Serve immediately.

    Video

    Notes

    • Mix gently: Be careful not to overwork the dough for these Brazilian cheese popovers, as too much mixing can make them turn out hollow.
    • Batter consistency: Aim for a scoopable pancake batter consistency rather than something too runny.
    • Filling the pan: Avoid filling the mini muffin tin sections all the way to the top. Add just enough batter to reach about ¾ of the way up so the popovers have room to rise and puff beautifully.
    • Reheat leftovers: In the oven or toaster oven until warmed up.

    Nutrition

    Calories: 110kcalCarbohydrates: 10gProtein: 3gFat: 7gSaturated Fat: 4gPolyunsaturated Fat: 0.3gMonounsaturated Fat: 2gTrans Fat: 0.2gCholesterol: 32mgSodium: 233mgPotassium: 34mgFiber: 0.01gSugar: 1gVitamin A: 219IUVitamin C: 0.2mgCalcium: 90mgIron: 0.3mg
    Keyword brazilian cheese bread
    Tried this recipe?Let us know how it was!

    This post was originally published in November 2019. It has been updated with new images and content.

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    Comments

    1. Lindsay says

      April 27, 2023 at 2:00 pm

      5 stars
      Just made a huge batch of these bad boys. I love them they are so convenient for me. I throw a bunch on a container and I'm off for work. I just eat them throughout the day. Sometimes I even share my cheesy snacks! Thanks

      Reply
      • Karin and Ken says

        May 06, 2023 at 8:08 am

        I find them so addictive! Totally tasty. Glad to hear you’re enjoying this recipe too! All the best. Karin

    2. Joe Cryar says

      March 14, 2020 at 10:40 pm

      5 stars
      These turned out awesome, and I put a lil smokie in half of them. 🙂 I do have one question, though....in your recipe, after mixing and adding cheese, it says to pour the batter into the tins. When I mixed it all together, I did have to use Bob's cup4cup flour, but it turned into a dough, rather than a batter. Have you had this happen? Or could it just be the difference in flours?

      Reply
      • Karin and Ken says

        March 15, 2020 at 4:30 am

        I’m so happy these worked for you! Definitely the difference is the flour. I have never tried this recipe with cup4cup and am going to now! With the red mill tapioca flour (method 1) the batter is thinner and less like a dough so it can be almost poured. Method 2 turns out more like a dough which is more like what you had. Glad to hear these delicious bread balls turned out with that flour! Can’t thank you enough for taking the time to comment! Take care and all the best. Karin

    3. Michael says

      November 05, 2019 at 9:07 am

      5 stars
      These Brazilian cheese puffs are definitely tasty and delicious! I feel super comfortable when reading your blog for recipes!

      Reply
      • Karin and Ken says

        November 05, 2019 at 9:15 am

        Thank you for saying so! I try my best. You truly made my day. Take care and all the best. Karin

    4. Betty says

      May 15, 2019 at 10:31 am

      5 stars
      Perhaps the air pocket is begging to be filled.....like an amazing savoury creampuff? Is it possible that the air is being created by the vigorous mixing method?

      Reply
      • Karin and Ken says

        June 29, 2019 at 8:10 pm

        I apologize for the delay in my response. My husband had a heart attack and then heart surgery and I almost forgot I had a blog for a period of time! That being said, possibly the mixing method is part of the problem. The issue for me is that I am unable to figure out exactly why it happens only sometimes. I have been making this recipe for so long and I make it so frequently, I am almost embarrassed to admit how frequently, and I can't figure out why it works perfectly sometimes and not others, even in the same batch. I have updated this post to reflect another method to make this bread for people that want to avoid the potential pocket issue altogether. I rarely do it because they take longer to prepare and I find the result basically the same, except for the occasional pocket. Like you I have considered all of the things that could be put in the pocket, and tried quite a few, and was never disappointed. I just love these puffs! Also, after asking around, I gather that this is just the way they are at times unless you use heat so I have added those directions as another option. Hope this helps. I apologize again for not getting back to you sooner! Take care and all the best. Karin

    5. Lillian says

      March 04, 2018 at 2:27 pm

      5 stars
      I've been baking these buns for about 10 years. I got the recipe from a Brazilian lady who lives in Edmonton. I buy a package of tapioca starch at a grocery store Superstore or Save-on -Foods. 400 gr. is just the right amount. T his batch makes about 36 buns. It needs to be the starch Tapioco , flour doesn't work. Sometimes the buns are hollow. I let them cool before eating otherwise they tend to be gummy. I bake these buns for my celiac relatives . They love them.

      Reply
      • Karin and Ken says

        March 07, 2018 at 11:47 am

        Thank you for the suggestion! Now I am going to remake this recipe myself and I will try it with tapioca starch. Would you change anything else in the recipe? I really appreciate you taking the time to comment! This makes us all better in the kitchen! Take care and enjoy your day! Karin

    6. Naomi says

      January 27, 2017 at 6:46 pm

      I have had the Brazilian cheese puffs at a restaurant before and loved it. I was excited to try your recipe. The cheese puffs tasted great, but for some reason the bottom of mine was hollow. Did i perhaps do something wrong? I followed the recipe as is.

      Reply
      • Karin and Ken says

        January 28, 2017 at 12:09 pm

        To be honest I am not sure. We make them regularly and have not had that problem. The only thing I can think of is there somehow was too much air inside the dough? Maybe you did not mix it enough or too much? I will get back to you. Take care. Talk soon. Karin

      • Karin and Ken says

        January 29, 2017 at 3:03 pm

        We have been unable to find out a possible reason. We are assuming you are using the tapioca flour. The best suggestion we have is under mix or over. We apologize for not being able to figure out why you are having this problem. Please let us know what happens if you try the recipe again. All the best. Karin

    7. Byun says

      July 26, 2016 at 7:08 am

      5 stars
      Thanks for the recipes, because of your site I learn how to cook .

      Reply
      • Karin and Ken says

        July 26, 2016 at 2:13 pm

        Awesome! Glad to hear it. Hopefully you find some other recipes on our site that you can try as well! Thank you for letting me know. Take care and all the best. Karin

    8. Leslie says

      July 07, 2016 at 4:33 am

      How many does the recipe serve?

      Reply
      • Karin and Ken says

        July 08, 2016 at 1:18 pm

        This recipe serves between 4 and 6 in our opinion! It really is hard to say. It is going to depend on how many everyone will want to eat! They are delicious. I hope this helps a little anyways! Please let me know what you think once you make them! All the best. Karin

    9. Jay says

      July 04, 2016 at 9:28 pm

      So good! I made my second batch with an extra half cup of cheese and a tbs less of garlic. Delicious as the first without the heartburn ?

      Reply
      • Karin and Ken says

        July 04, 2016 at 9:45 pm

        Glad to hear you made the recipe a second time and found a way to avoid heartburn! These puffs are so delicious. We cant make them fast enough around here! Thank you so much for letting me know. You made my day! Hopefully you find some other recipes on our site that you enjoy as well. Have a great night and take care. Karin

    10. Maria L. martin says

      July 04, 2016 at 12:23 pm

      What type of shredded cheese do you use? thanks

      Reply
      • Karin and Ken says

        July 04, 2016 at 2:11 pm

        I use shredded medium cheddar and my best friend uses mozzarella! You can use your favorite kind! These puffs are delicious! Please let me know what you think once you make them! Take care and all the best. Karin

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    We are the kitchen divas: Karin and my partner in life, Ken.

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