Brazilian Cheese Bread (Pão de Queijo) Recipe

Introduction

Pão de Queijo, or Brazilian cheese bread, is a delightful gluten-free snack known for its crispy crust and chewy, cheesy interior. Perfect as a breakfast treat or party appetizer, this recipe is quick and easy to prepare, making it a favorite in many homes.

Ingredients

• 1 cup tapioca flour
• 1/2 cup milk (room temperature)
• 1/4 cup vegetable oil
• 1 large egg (room temperature)
• 1/2 tsp salt
• 1/4 cup mozzarella cheese
• 1/4 cup cheddar cheese

Instructions

1. Step 1: Preheat the oven to 400°F (200°C).
2. Step 2: In a blender or food processor, combine tapioca flour, milk, vegetable oil, salt, and the egg.
3. Step 3: Pulse several times until the mixture forms a smooth batter.
4. Step 4: Add the mozzarella and cheddar cheeses, then pulse a couple more times to gently mix the cheese in.
5. Step 5: Grease a mini muffin pan generously to prevent sticking.
6. Step 6: Fill each muffin cup halfway with the batter, allowing space for the bread to puff up during baking.
7. Step 7: Bake for 15 to 20 minutes until the bread turns crusty on the outside and gains a light golden color.
8. Step 8: Remove from the oven and let the mini breads rest in the pan for a few minutes before carefully transferring them to a bowl. Serve warm.

Tips & Variations

• For extra flavor, try adding a pinch of garlic powder or fresh herbs like rosemary to the batter.
• Substitute cheddar with Parmesan or another sharp cheese for a different taste profile.
• If you don’t have a mini muffin pan, you can use a regular muffin tin but expect larger bread pieces with longer baking time.

Storage

Store leftover Pão de Queijo in an airtight container at room temperature for up to two days. To reheat, warm them in a preheated oven at 350°F (175°C) for about 5 minutes to restore the crust’s crispness. Avoid microwaving as it can make the bread chewy.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I make Pão de Queijo dairy-free?

Traditional Pão de Queijo relies heavily on cheese for flavor and texture, so it’s challenging to make a dairy-free version without altering its signature taste and consistency. However, vegan cheese alternatives may be experimented with, though results can vary.

Can I prepare the batter in advance?

Yes, you can prepare the batter ahead of time and store it in the refrigerator for up to 24 hours. Stir well before baking, and note that baking times may need slight adjustment if the batter is chilled.

Brazilian Cheese Bread (Pão de Queijo) Recipe

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4.8 from 119 reviews

Pão de Queijo, or Brazilian Cheese Bread, is a deliciously light and airy gluten-free snack made from tapioca flour and cheese. Crispy on the outside and chewy on the inside, this recipe yields miniature cheese breads that are perfect for serving warm as a breakfast treat or snack. Made with simple ingredients and baked to perfection, this traditional Brazilian recipe is easy to prepare and sure to delight cheese lovers.

• Author: lina
• Prep Time: 5 minutes
• Cook Time: 15-20 minutes
• Total Time: 20-25 minutes
• Yield: 18 mini cheese breads 1x
• Category: Snack
• Method: Baking
• Cuisine: Brazilian
• Diet: Gluten Free

Ingredients

Scale 1x2x3x

Dry Ingredients

• 1 cup Tapioca flour
• 1/2 tsp Salt

Wet Ingredients

• 1/2 cup Milk (room temperature)
• 1/4 cup Vegetable oil
• 1 Large egg (room temperature)

Cheeses

• 1/4 cup Mozzarella cheese
• 1/4 cup Cheddar cheese

Instructions

1. Preheat: Preheat the oven to 400°F (204°C) to ensure it reaches the proper temperature for baking the bread.
2. Add Ingredients: In a blender jar or food processor bowl, combine the tapioca flour, milk, vegetable oil, salt, and the large egg. This forms the base of the batter.
3. Blend: Pulse the mixture a few times until it becomes a smooth, homogeneous batter with no lumps.
4. Add Cheese: Add the mozzarella and cheddar cheeses to the batter, pulsing just a couple of times to evenly combine without overmixing.
5. Grease Pan: Liberally grease a mini muffin pan to prevent the cheese bread from sticking during baking.
6. Fill Muffin Pan: Fill each mini muffin cup halfway with the batter. This allows room for the bread to puff up during baking without spilling over.
7. Bake: Place the pan in the preheated oven and bake for 15 to 20 minutes until the bread has a crusty outside and is lightly browned. Typically, baking takes about 15 minutes.
8. Serve: Remove the pan from the oven and let the breads rest for a couple of minutes in the pan. Carefully remove the hot Pão de Queijo and serve warm for best flavor and texture.

Notes

• Make sure all wet ingredients are at room temperature for best batter consistency.
• You can substitute the cheese types based on preference, but using a mix of mozzarella and cheddar provides great flavor and texture.
• The batter will be sticky; greasing the pan well is necessary to avoid sticking.
• These mini breads are best enjoyed fresh and warm but can be reheated in the oven gently if needed.
• This recipe yields about 18 mini cheese breads, perfect for parties or snacks.

Keywords: Pão de Queijo, Brazilian Cheese Bread, tapioca flour bread, gluten free snack, mini cheese breads, easy Brazilian recipe