Brazilian Cheese Bread (Pão de Queijo) Recipe
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.
- 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
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
- Preheat: Preheat the oven to 400°F (204°C) to ensure it reaches the proper temperature for baking the bread.
- 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.
- Blend: Pulse the mixture a few times until it becomes a smooth, homogeneous batter with no lumps.
- Add Cheese: Add the mozzarella and cheddar cheeses to the batter, pulsing just a couple of times to evenly combine without overmixing.
- Grease Pan: Liberally grease a mini muffin pan to prevent the cheese bread from sticking during baking.
- 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.
- 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.
- 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
