You know those days when carbs call your name louder than your boss on a Monday morning? Yeah, same. That’s exactly how I stumbled into the glorious, cheesy trap known as Brazilian cheese bread. Or if you’re fancy (or Brazilian), you call it Pão de Queijo. I had one bite and suddenly—boom—I was Googling if it was socially acceptable to eat 12 in one sitting. (Spoiler: It is.)
These little chewy clouds of cheesy joy are crispy on the outside, gooey on the inside, and naturally gluten-free. Oh, and did I mention they’re ridiculously easy to make? Like, “I only dirty one bowl and my blender”-easy. So buckle up, carb-lover. We’re making magic.
Why Brazilian Cheese Bread Is Your New Obsession
Okay, first off: cheese. Do I need to go on?
Alright, fine. Here’s the deal:
- Crispy edges. Soft, stretchy insides.
- No gluten, no problem. Tapioca flour is the MVP here.
- Only 6 ingredients. Six! That’s it.
- You blend. You bake. You devour. That’s the entire plot.
Also, if you make these for guests, prepare for applause. Or suspicious side-eyes because they think you secretly got them from a bakery.
Ingredients for Brazilian Cheese Bread
- 1 cup milk (whole is best, but 2% works)
- 1/2 cup neutral oil (vegetable or avocado)
- 1 teaspoon salt
- 2 cups tapioca flour (also called cassava starch)
- 2 large eggs
- 1 to 1 1/2 cups shredded cheese (preferably Parmesan or Mozzarella — or go wild and do both!)
Substitutes:
- No tapioca flour = no cheese bread. Sorry.
- Want it extra cheesy? Use sharp cheddar.
- No milk? Use unsweetened almond milk in a pinch.
Tools & Kitchen Gadgets Used
Let’s get that affiliate coin 💸. Here’s what you’ll need:
- Blender – The secret weapon for smooth, lump-free batter.
- Mini muffin tin – The perfect size for bite-sized golden puffs.
- Oven – You know, to actually bake them.
- Mixing bowl (if you’re going old school and skipping the blender)
- Cooling rack – Unless you enjoy soggy bottoms.
Step-by-Step Instructions (Cheesy Edition)
Step 1:
Preheat your oven to 375°F (190°C). Yes, now. Don’t wait. We’ve got cheese goals.
Step 2:
Add milk, oil, and salt to a small pot. Heat it over medium until it’s just starting to simmer. Not boil. Just a little steamy action.
Step 3:
Pour that warm mixture over the tapioca flour in a bowl. Stir like your life depends on it (or use a stand mixer if you’re a kitchen diva).
Step 4:
Let it cool slightly so your eggs don’t scramble on impact. Then mix in the eggs and cheese until you’ve got a gooey, stretchy, weirdly satisfying dough. Or, if using a blender, chuck everything in and pulse until smooth.
Step 5:
Scoop the batter into a greased mini muffin tin — fill about ¾ of the way.
Step 6:
Bake for 18–22 minutes, or until puffed and golden. Don’t open the oven door early. Yes, I’m looking at you.
Step 7:
Let them cool slightly (lol, yeah right) and then inhale them by the handful.
Calories & Nutritional Info (Per 1 Piece, Approx.)
- Calories: 90
- Carbs: 10g
- Protein: 3g
- Fat: 5g
- Sugar: <1g
- Gluten-Free: Heck yes
- Fiber: 0.5g
- Sodium: 150mg (cheese life, baby)
Common Mistakes to Avoid
Overbaking. Dry puffs are the enemy. Pull them out once they’re just golden.
Undermixing. Lumpy dough = sad dough. Whether blender or whisk, mix it smooth.
Using the wrong flour. Wheat flour? Absolutely not. Tapioca only, friend.
Cheese overload. Yes, it’s possible. Too much cheese can collapse your puffs.
Using cold ingredients. Room temp eggs and warm milk help the texture stay just right.
Variations & Customizations
Spicy Jalapeño Bombs: Dice up a fresh jalapeño and fold it into the batter. Boom—heat and cheese, best friends forever.
Garlic Herb Bliss: Add 1 tsp of garlic powder + Italian herbs for pizza bread vibes.
Keto-ish Swap: While it’s already low-ish in carbs, you can use full-fat cheese and skip the milk for heavy cream. Creamy AND cheesy? Yes.
FAQ About Brazilian Cheese Bread
1. Is Brazilian cheese bread gluten-free?
Yes! It uses tapioca flour, which is naturally gluten-free.
2. Can I freeze Brazilian cheese bread?
Totally. Freeze after baking, then reheat at 350°F for 5-7 minutes.
3. What cheese is best for Pão de Queijo?
Traditionally, Parmesan or a Brazilian cheese like Minas, but mozzarella or cheddar also rock.
4. Can I make this without a blender?
Yes! Use a whisk or hand mixer, just make sure everything is fully combined.
5. Why did my cheese bread collapse?
Probably too much cheese or underbaking. Stick to the recipe for best fluff.
6. Can I make it dairy-free?
Use a non-dairy milk and a vegan cheese, but don’t expect the same texture.
7. How long do these stay fresh?
Best eaten same day, but store in an airtight container and reheat for 2–3 days max.
Final Thoughts
If you haven’t fallen in love with Brazilian cheese bread by now, are you even carb-committed? These cheesy puffs are the ultimate snack, side dish, or shameless dinner when you just can’t. Once you make them, you’ll laugh at the idea of buying the frozen ones from the store. Try them out, snap a pic, and tag your fellow cheese-heads. Bonus points if you eat the whole batch alone. Zero judgment here.