Sides · Brazilian

Brazilian Cheese Bread (Pão de Queijo)

Sofia Romano

Recipe by Sofia Romano

Pasta & Mediterranean · July 10, 2026

These little cheese puffs are chewy inside, crisp outside, and naturally gluten free thanks to tapioca flour. They come together in one pan on the stovetop before a quick bake, and they disappear fast. Serve them warm alongside soup, eggs, or just a good cup of coffee.

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Brazilian Cheese Bread (Pão de Queijo)

Why you'll love this

  • Naturally gluten free with no special swaps needed.
  • Crisp outside, satisfyingly chewy inside.
  • Made in one pan before baking.
  • Ready in under an hour.

EveryDayMeal recipe

Brazilian Cheese Bread (Pão de Queijo)

Prep
15m
Cook
30m
Total
45m
Serves
6
Level
Easy

Ingredients

  • a little oil or butter, for greasing
  • 250ml whole milk
  • 125g unsalted butter
  • 1 tsp salt
  • 300g tapioca flour
  • 2 eggs
  • 100g Parmesan, grated

Equipment

  • Medium saucepan
  • Baking sheet
  • Stand mixer or wooden spoon
  • Wooden spoon
  • Cookie scoop (optional)

Instructions

  1. Heat your oven to 220C (200C fan) and grease a baking sheet with a little oil or butter so the puffs release cleanly.
  2. In a medium saucepan, combine the milk, butter, and salt over medium heat and bring to a boil, stirring until the butter fully melts.
  3. Take the pan off the heat and add all the tapioca flour at once, stirring hard until it comes together into a thick, slightly lumpy dough. Let it cool for a few minutes so the eggs will not scramble when added.
  4. Transfer the dough to a stand mixer (or keep it in a bowl and use a wooden spoon) and beat until it feels warm rather than hot. Add the eggs one at a time, beating each in fully before adding the next, so the dough stays smooth and glossy.
  5. Add the grated Parmesan and beat again until evenly combined. The dough will be soft and sticky, which is exactly right.
  6. Spoon tablespoon-size balls of dough onto the greased sheet, spacing them about 5cm apart to give them room to puff. Bake for 30 minutes until golden and crisp on the outside.
  7. Let them cool for a minute or two, then eat while still warm and chewy for the best texture.

Tips from the kitchen

  • Let the dough cool until just warm before adding eggs, or they will cook and leave you with lumps.
  • Use two teaspoons or a small cookie scoop for even, tidy balls that bake at the same rate.
  • Grate the Parmesan finely so it melts smoothly into the dough.

Estimated nutrition per serving: 320 cal · 9g protein · 38g carbs · 16g fat

Make it your own

  • Swap some of the Parmesan for a mild melting cheese like mozzarella for a stretchier bite.
  • Stir in a pinch of cracked black pepper or dried oregano for a savory twist.
  • Use a firm sharp cheddar if Parmesan is hard to find, adjusting salt to taste.

Storing & make-ahead

Best eaten warm the day they are baked. Store cooled puffs in an airtight container for up to 2 days and reheat in a 180C oven for 5 minutes to bring back the crisp edges. The raw dough balls also freeze well: bake straight from frozen, adding a few extra minutes.

Good to know

Can I use tapioca starch instead of tapioca flour?
Yes, tapioca flour and tapioca starch are the same thing, so either label works here.
Why did my puffs come out flat?
Usually the dough was too hot when the eggs went in, or the eggs were not fully beaten in. Cool the dough to warm and add eggs one at a time.
Are these really gluten free?
Yes, tapioca flour contains no gluten. Just check your cheese and other add-ins are certified gluten free if needed.
Can I make the dough ahead?
Yes. Scoop the dough into balls, freeze on a tray, then bake from frozen when you want fresh cheese bread.

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