Pão de queijo are Brazil’s famous little cheese breads, eaten everywhere from breakfast tables to street cafés. Made with tapioca flour, they bake up crisp on the outside and wonderfully chewy, airy and cheesy inside – and they happen to be naturally gluten-free.
Prep: 15 min
Cook: 25 min
Total: 40 min
Yield: about 24 rolls
Ingredients
- 1 cup (240 ml) whole milk
- 1/2 cup (120 ml) neutral oil or melted butter
- 1 teaspoon salt
- 2 cups (250 g) tapioca flour (also called tapioca starch or polvilho)
- 2 large eggs, at room temperature
- 1 1/2 cups (about 150 g) finely grated Parmesan, or a mix of Parmesan and mozzarella
Instructions
- Preheat the oven to 400°F (200°C) and line a baking sheet with parchment.
- In a saucepan, bring the milk, oil and salt to a gentle boil.
- Put the tapioca flour in a large bowl. Pour the hot milk mixture over it and stir until it forms a sticky, lumpy dough. Let it cool for 10 minutes.
- Beat in the eggs one at a time until the dough is smooth and stretchy. A stand mixer with a paddle makes this easy.
- Mix in the grated cheese until evenly combined.
- With oiled hands or a small cookie scoop, form the dough into balls about 1 1/2 inches (4 cm) wide and place them 2 inches apart on the baking sheet.
- Bake for 20–25 minutes, until puffed and lightly golden. Serve warm.
Tips for Perfect Pão de Queijo
- Use the right flour. Tapioca flour is essential; regular flour won’t give the chewy texture.
- Serve warm. They’re at their best straight from the oven.
- Freeze ahead: freeze the unbaked balls on a tray, then bake from frozen for 25–30 minutes.
- Add-ins: try a pinch of garlic powder, fresh herbs or a little chopped bacon.