Brazilian Cheese Bread (Pão de Queijo)
These Brazilian cheese puffs (pão de queijo) are the easiest cheesy, gluten-free snack ever. Just blend, pour, and bake! They puff up golden, chewy in the middle, and best of all – they’re naturally gluten-free thanks to arrowroot (tapioca) flour.
Think of them as mini cheesy bread bites your kids can enjoy warm out of the oven, popped into a lunchbox, or grabbed from the freezer after school. They’re simple, budget-friendly, and my simple take on them means that you can use whatever cheese you already have in the fridge.
What Are Brazilian Cheese Puffs?
Brazilian cheese puffs, known locally as pão de queijo (pronounced pow-deh-kay-zho), are a much-loved snack from Brazil. They’re little balls of chewy, cheesy bread made with tapioca (or arrowroot) flour instead of wheat, which means they’re naturally gluten-free – yippee!
Traditionally eaten for breakfast or as an afternoon snack, pão de queijo can be found in bakeries and homes all over Brazil. The texture is unique – they are slightly crisp on the outside and soft, stretchy, and cheesy in the middle.
The best part? They’re incredibly versatile. In Brazil, they’re often enjoyed warm, but they also make perfect lunchbox snacks, party food, or a quick side for soups and stews.
Ingredients Required to Make Brazilian Cheese Puffs
- Butter, or your choice of spray oil for greasing the muffin tray
- 160 g (⅔ cup) full cream milk
- 60 g (¼ cup) vegetable oil (or light olive oil)
- 1 large egg
- 170 g (1 ½ cups) arrowroot flour (also called tapioca flour)
- 1 tsp salt
- 70 g (about ½ cup) grated cheese – use whatever’s in your fridge (cheddar, mozzarella, parmesan, tasty, Colby, or a mix)
Equipment You’ll Need To Make Brazilian Cheese Bread
- Oven
- 24-hole mini muffin tray
- A high-speed food processor, or blender
How to make Brazilian Cheese Puffs Step By Step
- Preheat oven to a hot 220°C (425°F). Grease a 24-hole mini muffin tray with butter or spray oil.
- Add the milk, oil, egg, arrowroot flour, salt, and cheese to a blender/food processor. Blend until smooth and creamy. The batter should be pourable, like thick cream. If it’s too thick, add an extra splash of milk.
- Pour batter into muffin tray, filling each hole about ¾ full.
- Bake for 10 – 12 minutes, until puffed and lightly golden.
- Cool for a couple of minutes in the tin, then enjoy!
Find the measurements and full recipe below!
Substitutions & Variations for Brazilian Cheese Puffs
- Cheese: Any melting cheese works. Cheddar for classic, mozzarella for stretchy, parmesan for extra flavor.
- Ham & Cheese Puffs: Add ½ cup of finely diced ham or finely cut bacon bits to the batter before baking. Perfect for lunchboxes!
- Herby Twist: Mix in 1 tsp dried oregano, parsley, or Italian herbs for extra flavor.
- Mini Pizza Puffs: Use mozzarella + a sprinkle of dried oregano, then dip into pizza sauce.
Storage & Freezing
I’ve included some suggestions, but all 24 mini cheese puffs disappear in my home not long after they get out of the oven:
- Room temp: Best eaten fresh, but they’ll stay soft in an airtight container for up to 2 days.
- Freezer: Once cooled, freeze in a zip-lock bag for up to 2 months.
- Reheat: 20 seconds in the microwave (but an oven will give a better texture).
Turning Brazilian Cheese Puffs Into Lunch Bread
Want to make these into a more filling option for school or work lunches? Simply use a standard 12-hole muffin tray instead of the mini tray, and add some extras to bulk them up. They bake into cheesy, bready muffins that are perfect for a grab-and-go gluten-free lunch.
How To Make Lunch Bread:
- Follow the same base recipe, but use a 12-hole muffin tin (greased well).
- Stir in your extras (see ideas below) after blending the batter.
- Bake for 18–22 minutes at 220°C (425°F), or until puffed and golden on top.
Filling Ideas
- Ham & Cheese Muffins: Add ½ cup diced ham and ¼ cup extra grated cheese.
- Bacon & Cheese Muffins: Stir through ½ cup cooked bacon bits.
- Veggie Boost: Add ¼ cup finely chopped spinach, grated zucchini (squeeze out excess water), or diced capsicum.
- Pizza Muffins: Add diced pepperoni or salami, mozzarella, and a sprinkle of oregano – pack with a little pot of pizza sauce for dipping.
Serving Suggestions
- Lunchbox Ready: Pop one into a lunchbox with cucumber sticks, cherry tomatoes, and fruit for a balanced, fuss-free meal.
- Soup Sidekick: Serve warm alongside a bowl of tomato soup or pumpkin soup for a hearty lunch.
- Snack Plate: Pair with cheese cubes, apple slices, and a hard-boiled egg for a quick kid-friendly grazing plate.
- Dipping Fun: Great for dunking into salsa, hummus, or even guacamole.
Troubleshooting Common Issues
- Why didn’t mine puff up? Make sure your oven is properly preheated and the batter is well blended. The high heat is what gives them their signature puff.
- Why are they dense? If your batter is too thick, add a splash more milk. You want a pourable batter.
- Why did they stick to the tray? Grease the muffin tray generously, or use non-stick spray.
Brazilian Cheese Bread (Pão de queijo)
Equipment
- Oven
- 24-hole mini-muffin tray
- High speed food processor or blender
Ingredients
- Butter, or spray oil, for greasing the muffin tray
- ⅔ cup (160 g) full cream milk
- ¼ cup (60 g) vegetable oil (or light olive oil)
- 1 large egg
- 1½ cups (170 g) tapioca flour (you can swap with arrowroot flour if needed)
- 1 tsp salt
- ⅓ cup (80 g) shredded melting cheese (cheddar, tasty, mozzarella, Colby, parmesan, or a mix)
Instructions
- Preheat oven to 220°C (425°F). Grease a 24-hole mini muffin tray with butter.
- Add the milk, oil, egg, tapioca flour, salt, and shredded cheese to a blender/food processor. Blend until smooth and creamy. The batter should be pourable, like thick cream. If it’s too thick, add an extra splash of milk.
- Pour batter into muffin tray, filling each hole about ¾ full.
- Bake for 10-12 minutes, until puffed and lightly golden.
- Cool for a couple of minutes in the tin, then enjoy warm.
Nutrition Information:
More gluten-free breads to try:
