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!

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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)
• 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.

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.

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.

Brazilian Cheese Bread Video

5 from 4 votes

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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!

Course Appetizer, Breakfast, brunch, lunch, Main Course, Snack

Cuisine brazilian

Keyword best, brazilian, bread, cheese, easy

Ingredients

• 2 cups tapioca flour (Bob’s Red Mill) 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

1. Preheat oven to 400 degrees. Prepare mini muffin tin with cooking spray. Set aside.

Option 1

1. Using your handheld or stand mixer, combine egg, milk, oil or butter, tapioca flour, garlic and salt. Blend until smooth.

2. Add cheeses and quickly combine.

3. Immediately, using a ladle, pour batter into your prepared mini muffin tin. Fill each until about 3/4 full.

4. Sprinkle a bit of parmesan cheese on top with a sprinkle of garlic powder or garlic salt. I always use garlic salt.

5. Sprinkle a pinch of dried thyme leaves or basil on top, if desired.

6. 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

1. 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.

2. Transfer to a large mixing bowl. 

3. Add eggs, minced garlic, parmesan and shredded cheese.

4. Using your handheld or stand mixer, blend until smooth.  Dough will be sticky. 

5. Using 2 spoons, in a coffee mug full of water, scoop dough into every cup on your mini muffin pan.

6. Sprinkle garlic powder or garlic salt on top of each puff. I always use garlic salt.

7. Sprinkle a pinch of dried thyme leaves or basil on top, if desired.

8. 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. 
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.