Easy Brazilian Cheese Bread (Pão de Queijo)

Pop one of these cheesy puffs in your mouth, and you’ll understand why Brazilians can’t get enough of them. With their crispy exterior and stretchy, chewy center, pão de queijo are dangerously addictive little bites of heaven that will disappear from your table faster than you can say “pass the bread basket.”

The magic of these gluten-free cheese breads lies in their simplicity. Just six ingredients transform into golden, airy puffs with a texture that’s unlike anything else—imagine the satisfying chew of mochi but filled with savory cheese flavor. The best part? The blender does all the work, making this possibly the easiest impressive bread you’ll ever bake.

Ingredients

• 1 large egg, room temperature
• 1/3 cup extra virgin olive oil, plus more for greasing the pan
• 2/3 cup milk
• 1 1/2 cups (170 g) tapioca flour
• 1/2 cup (66 g) packed grated or crumbled cheese, your preference
• 1 teaspoon salt (or more to taste)

Steps

1. Preheat and prepare: Set your oven to 400°F (205°C). Lightly oil each well of a non-stick mini muffin tin, making sure to coat the sides completely. This prevents sticking and helps create that beautiful golden crust.
2. Blend until smooth: Add the egg, olive oil, milk, tapioca flour, cheese, and salt to your blender. Pulse until the mixture becomes completely smooth with no lumps, about 30-45 seconds. You’ll need to stop occasionally and use a spatula to scrape down the sides of the blender to ensure everything incorporates evenly. The batter should be the consistency of thick pancake batter—pourable but not watery.

• Make-ahead tip: At this point, you can cover the batter and refrigerate for up to 1 week. When ready to bake, let it come to room temperature (about 30 minutes) and whisk well before pouring.

1. Fill the muffin tin: Pour the batter into each prepared mini muffin cup, filling to about 1/8 inch from the top. Don’t overfill or the cheese breads will spill over during baking. A small cookie scoop or measuring spoon works perfectly for consistent portions.
2. Bake to perfection: Place the tin in the center rack of your preheated oven and bake for 15-20 minutes until the breads are beautifully puffed and golden brown. They should nearly double in size. Check at the 15-minute mark—if they’re still pale, continue baking. The tops should feel firm and slightly crisp when done.
3. Cool briefly: Remove from the oven and let cool on a wire rack for 3-5 minutes. This short cooling time allows them to set slightly while still remaining warm. If left in the pan too long, they may become soggy from trapped steam.
4. Serve and store: Enjoy while still warm for the best texture and flavor experience. These cheese breads have a distinctive chewy texture similar to Japanese mochi. For leftovers, store in an airtight container at room temperature for 1 day or refrigerated for up to 1 week. Reheat in a microwave for 10-15 seconds or in a toaster oven at 350°F (175°C) for 1-2 minutes until warmed through. They can also be frozen for up to 1 month in a freezer-safe bag and reheated directly from frozen in a 300°F (150°C) oven until crisp and warm, about 5-7 minutes.

Smart Swaps

• Parmesan cheese can be swapped for cheddar (1:1 ratio) for a sharper flavor profile
• Coconut oil instead of olive oil (1:1 ratio) adds a subtle sweetness that pairs beautifully with the cheese
• Almond milk can replace regular milk for a dairy-reduced version (keep the cheese though!)
• Add 1 tablespoon chopped fresh herbs (rosemary, thyme, or chives) to the batter for an aromatic twist

Make It Diabetes-Friendly

• Use unsweetened almond milk instead of regular milk to reduce carbs by approximately 6g per batch
• Incorporate 1/4 cup ground flaxseed into the batter to add fiber that slows carbohydrate absorption
• Choose a sharp, aged cheese like aged cheddar or parmesan which lets you use 25% less while maintaining flavor intensity
• Keep portions small—each mini muffin contains approximately 8-10g of carbs
• Pair with protein to reduce glycemic impact, like a few slices of lean ham or turkey

Pro Tips

• For the stretchiest, chewiest interior, use half mozzarella and half parmesan cheese
• The tapioca flour is non-negotiable—it’s what creates that unique texture (don’t substitute other flours!)
• Let the batter rest for 10 minutes before baking for even puffier results
• These are best eaten fresh from the oven, so consider baking half the batch and refrigerating the remaining batter for another day