Pao de Queijo {Brazilian Cheese Bread}

Pao de queijo

Over the years, finding a yummy gluten free roll/breadstick/quick bread replacement for soup, pasta or lasagna night has been high on my priority list.

About 3 or 4 years ago, I discover Pao de Queijo {Brazilian Cheese Bread}. Life changed! These rolls are simple, quick, and I always have the ingredients on hand; plus what’s not to love about a crispy on the outside, light on the inside roll?

Pao de Queijo you have our hearts.

The staple ingredient for these delicious little rolls is Tapioca Starch. This is something I ALWAYS have on hand. It’s a must staple for your GF pantry (and if you aren’t GF, I promise you’ll still want to make these and keep Tapioca Starch on hand!)

Tapioca starch/flour can be found here.

The recipe is very simple. It has a total of 6 ingredients, that are all mixed together in a BLENDER! You can whip these up in minutes, and the best part, it doesn’t require hours of prep work or forethought!

Look at those golden toasty cheesy rolls of perfection!

You know you have a perfect and absolutely delicious Pao de Queijo, when have a hole in the bottom. My daughter finds this as perfect place for adding a little butter, or putting a spoonful of soup or sauce inside.

These rolls are excellent when served hot, right out of the oven. If you have any left over,  they really only yummy reheated.

Sometimes we will also top ours with little melted butter and garlic powder.

Pao de Queijo {Brazilian Cheese Bread}

  • 1 large egg
  • 1/4 cup avocado oil (or oil of choice)
  • 2/3 cup milk
  • 1 1/2 cups tapioca flour
  • 3/4 teaspoon salt
  • 1/2 cup packed shredded Parmesan cheese

Preheat oven to 400 degrees F. Lightly grease two 12 cup mini muffin tins (recipe makes about 24 little breads).

In a blender, combine the egg, oil, milk, flour and salt. Process until the mixture is smooth, about 30 seconds, scraping down the sides of the blender once or twice. Add the cheese and process for just a short bit, 5-10 seconds or a few short pulses, until the cheese is in small bits all throughout the batter.

Pour mixture into the prepared muffin tin filling the cups nearly to the top.

Bake the pao de queijo until very lightly golden brown, 15-20 minutes. Don’t let them get too brown on the bottom or they will be too crusty and not as chewy.

Remove them from the oven and serve! They are best eaten whilst still warm! (Don’t worry if some of the breads fall in the middle a bit – that’s completely normal.)

27 thoughts on “Pao de Queijo {Brazilian Cheese Bread}

  1. I am SO excited to make these!!! Thank you for sharing your recipe. My husband served a mission in Brazil, and we got to go back after we were married. We would get pao de queijo hit and fresh as we walked around Rio. I have wanted to make these, but was intimidated my the recipes I read through. I can make this one 😄


  2. Thanks for the giveaway! We seriously love Pao de Queijo so much in our family. I like to triple the recipe and send them in my kids’ lunches (if there are any leftover).


    • I have never tired any substitutes, but i bet a dairy free milk (almond or something) would work…not sure how the flavor would compare…someone else asked about using a vegan cheese, but i have never tried that either…sorry I’m no help. If you try it though, let know how they turn out!


  3. These look so so good and soup weather is here so I’m excited to try these! I did get some of the namaste gf flour and made peanut butter bars!! Everyone loves them! We have had lots of kids in and out the last two day and they can’t even tell the difference! Thanks so much!!


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    • I’ve never tried that before! Doesn’t hurt to try! I’m sure they’d need more cooking time…..sorry I’m not more helpful! But girl, jump on amazon and get a mini muffin tin ordered asap! You’ll want to make these bad boys weekly!


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