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.
Jump to:
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
- 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.
Step 1: Boil. Combine the oil, milk and salt in a bowl and cook it over medium-high heat until it boils.
Step 2: Add the flour. Take it off heat and add in the tapioca flour. Give it a quick stir.
Step 3: Add the remaining ingredients. Transfer the mixture to a large mixing bowl and add in the eggs, both cheeses, and garlic.
Step 4: Mix until smooth. Use a blender or a whisk to mix the batter until it's smooth.
Step 5: Transfer to muffin tray. Spoon out the mixture into the prepared muffin tray. Top them with your choice of toppings if needed.
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!
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.
Recipe FAQs
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.
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.
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.
How to Make Video
More Delicious Cheesy Appetizers
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!
Brazilian Cheese Bread
Equipment
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
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.
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
This post was originally published in November 2019. It has been updated with new images and content.
Lindsay says
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
Karin and Ken says
I find them so addictive! Totally tasty. Glad to hear you’re enjoying this recipe too! All the best. Karin
Joe Cryar says
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?
Karin and Ken says
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
Michael says
These Brazilian cheese puffs are definitely tasty and delicious! I feel super comfortable when reading your blog for recipes!
Karin and Ken says
Thank you for saying so! I try my best. You truly made my day. Take care and all the best. Karin
Betty says
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?
Karin and Ken says
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
Lillian says
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.
Karin and Ken says
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
Naomi says
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.
Karin and Ken says
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
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
Byun says
Thanks for the recipes, because of your site I learn how to cook .
Karin and Ken says
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
Leslie says
How many does the recipe serve?
Karin and Ken says
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
Jay says
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 ?
Karin and Ken says
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
Maria L. martin says
What type of shredded cheese do you use? thanks
Karin and Ken says
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