Crisp on the outside, soft on the inside, and full of cheesy, garlic goodness. Brazilian Cheese Bread is the perfect, gluten free, addition to any meal!
Brazilian Cheese Bread or pao de queijo, taste amazing. We went to a Brazilian Steak House for dinner and they served us these little rolls and we could not get enough of them.
I still can’t believe how many of these addictive little bites I can eat! I am not even kidding. As soon as they come out oven the oven, and are cool enough to handle, you HAVE TO try one. You will be so glad you did. Really.
Then I asked my friend, who is from Argentina originally, if she knew anything about them and she gave me this recipe. They are so quick and easy to make. I couldn’t believe it. I serve them with everything from Lobster to pasta. Actually, I make up any excuse I can think of to make them. You will too.
We also make this Baked Brazilian Pineapple that we discovered at the same restaurant and were lucky enough to get the recipe. They are the most fantastic pineapple spears on the planet! So addictive and just so good, almost too good for words! You might also want to take a peek at that recipe as well!
Ingredients for Brazilian Cheese Bread
- tapioca starch (not negotiable) I use this brand Bob’s Red Mill
- eggs
- whole milk
- salt
- melted butter or oil
- minced garlic
- parmesan cheese
- shredded cheddar
- garlic powder or garlic salt or kosher salt
- dried thyme leaves or rosemary, if desired
How do I make Brazilian Cheese Bread?
You now have two options. I usually make the first option. This method is definitely easier and less work than Option 2. The problem with this option is if you over mix the ingredients, even slightly, you can end up with somewhat hollow puffs. They also have a much smoother outside “crust” and they feel slightly different to touch.
Regardless, they are still just as tasty and addictive. They just don’t look the same as Option 2. I have never had a single complaint whenever I serve them and I can never seem to make enough!
Frankly, both are definitely worth making, one is easier and if you aren’t concerned about a little air Option 1 may be the way to go. Option 2 is more work but the result is always perfection, never any pockets, dents or holes!
I leave the decision up to you! Take a moment to look at the picture below. That is a picture of Option 1. Above is a picture of Option 2. Please let me know how it goes for you and what you think in the comment section. I would love to hear.
Brazilian Cheese Bread – Option 1
Brazilian Cheese Bread – Making Option 1
Place egg, milk, oil or butter, tapioca flour, garlic and salt in blender and blend until smooth.
Add cheeses and quickly combine.
Immediately pour batter into your prepared mini muffin tin.
Sprinkle a bit of parmesan cheese on top with a sprinkle of garlic powder or garlic salt.
Sprinkle a pinch of dried thyme leaves or basil on top, if desired.
Bake in a mini muffin pan (24 holes).
Brazilian Cheese Bread – Option 2
Brazilian Cheese Bread – Making Option 2
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 somewhat 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.
Sprinkle a pinch of dried thyme leaves or basil on top, if desired.
Bake in a mini muffin pan (24 holes).
Difference between Tapioca Starch and Tapioca Flour
I ALWAYS use Bob’s Red Mill Tapioca Flour to make Brazilian Cheese Bread. However, this recipe traditionally requires Tapioca Starch. According to Bob’s Red Mill, their Tapioca flour is made from the crushed pulp of the cassava root, a woody shrub native to South America and the Caribbean.
Like other starches, tapioca flour is a very fine, white powder that works well in gluten free baking. It can replace cornstarch as a thickener for pies and sauces and aids in creating a crisp crust and chewy texture in baking.
There are quite a variety of 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 tapioca flour/starch often found in stores that cater to a Caribbean and South American clientele.
This type of flour/starch is typically sold as cassava flour, but it will NOT work the same as Bob’s Red Mill tapioca flour. To best avoid confusion, if you need to use an ingredient for gluten free baking, we recommend sticking with something that is clearly marked as tapioca starch or tapioca flour and avoiding cassava flour for this recipe.
Tapioca flour is a wonderful thickener that is superior to arrowroot starch and potato starch. It provides a crispy crust and chewy texture in gluten free baked goods. Some people choose tapioca because they cannot eat corn or potatoes for health reasons and tapioca flour is a wonderful alternative.
The bottom line is that this brand of Tapioca Flour is just like Tapioca Starch. I buy it because I have bought other brands and have not had the success that I have experienced with this particular brand. I do not make a dime for stating my opinion!
Tips for using Tapioca Flour to replace other ingredients
I highly recommend trying this Tapioca Flour instead of cornstarch while you bake or when using flour as a thickening agent. I have included the information below on how you do it! You might be as pleasantly surprised as I was when I tried it for the first time.
Tapioca Flour for Cornstarch in baking: Replace 1 tablespoon cornstarch with 2 tablespoons tapioca flour.
Tapioca Flour for All Purpose Flour in thickening: Replace 1 for 1.
Types of Bread to Try
Grandma’s Homemade White Bread
Grandma’s Surprise Breakfast Bread
Brazilian Cheese Bread Video
Brazilian Cheese Bread
Crisp on the outside, soft on the inside, and full of cheesy, garlic goodness. Brazilian Cheese Bread is the perfect, gluten free, addition to any meal!
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
- 1/2 cup melted butter or vegetable oil
- 1 tsp salt
- 2 tblsp garlic, minced
- 1 cup cheese, shredded your favorite variety
- 1 cup parmesan cheese grated
Options for tops of bread
- pinch thyme or rosemary
- pinch parmesan cheese, grated
- dash garlic powder or salt
Instructions
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Preheat oven to 400 degrees. Prepare mini muffin tin with cooking spray. Set aside.
Option 1
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Using your handheld or stand mixer, combine egg, milk, oil or butter, tapioca flour, garlic and salt. Blend until smooth.
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Add cheeses and quickly combine.
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Immediately, using a ladle, pour batter into your prepared mini muffin tin. Fill each until about 3/4 full.
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Sprinkle a bit of parmesan cheese on top with a sprinkle of garlic powder or garlic salt. I always use garlic salt.
-
Sprinkle a pinch of dried thyme leaves or basil on top, if desired.
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Bake for 15-20 minutes until golden. Remove from oven and cool for a few minutes before removing rolls from pan. Serve immediately.
Option 2
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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.
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Transfer to a large mixing bowl.Â
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Add eggs, minced garlic, parmesan and shredded cheese.
-
Using your handheld or stand mixer, blend until smooth. Dough will be sticky.Â
-
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.
Recipe Notes
*You now have two options. I usually make the first option. The problem with it is if you over mix the ingredients you can end up with somewhat hollow puffs. They are still just as tasty and addictive, they just don't look the same as Option 2.Â
Both are definitely worth making, one is easier and if you aren't concerned about a little air one may be the way to go. I leave the decision up to you! Please let me know how it goes for you in the comment section. I would love to hear.
**If you have any leftovers, you can store them in an airtight container in your fridge for up to 5 days, and crisped up in a warm oven or toaster oven.
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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?
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
These Brazilian cheese puffs are definitely tasty and delicious! I feel super comfortable when reading your blog for recipes!
Thank you for saying so! I try my best. You truly made my day. Take care and all the best. Karin
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?
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
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.
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
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.
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
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
Thanks for the recipes, because of your site I learn how to cook .
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
How many does the recipe serve?
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
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 ?
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
What type of shredded cheese do you use? thanks
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