Pão de Queijo | Brazilian Cheese Bread Recipe
Introduction
Pão de Queijo, or Brazilian Cheese Bread, is a delightful snack that’s crispy on the outside and chewy on the inside. Made with tapioca flour and a blend of cheeses, it’s naturally gluten-free and perfect for any time of the day. Ready in just 20 minutes, this recipe makes a delicious batch of cheesy mini breads to share.
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
- Step 1: Preheat the oven to 400°F (200°C).
- Step 2: In a blender or food processor, combine the tapioca flour, milk, vegetable oil, salt, and egg. Pulse a few times until you achieve a smooth batter.
- Step 3: Add the mozzarella and cheddar cheeses to the batter and pulse just a couple of times to mix evenly without completely blending the cheese.
- Step 4: Liberally grease a mini muffin pan to prevent sticking.
- Step 5: Fill each muffin cup halfway with the batter, leaving room for the breads to puff up while baking.
- Step 6: Bake for 15 to 20 minutes until the breads are crusty on the outside and lightly browned. Usually, 15 minutes is enough.
- Step 7: Remove the pan from the oven and let it rest for a couple of minutes. Carefully transfer the Pão de Queijo into a bowl and serve warm.
Tips & Variations
- For extra flavor, try mixing in parmesan cheese along with or instead of cheddar.
- You can substitute vegetable oil with melted butter for a richer taste.
- Let the batter rest for 10 minutes before baking to improve texture.
- If you prefer larger breads, use a standard muffin tin instead of mini muffin pans, but adjust baking time accordingly.
Storage
Store leftover Pão de Queijo in an airtight container at room temperature for up to 2 days. To keep them longer, refrigerate for up to a week. Reheat in a preheated oven at 350°F (175°C) for 5–7 minutes or until warmed through to regain their crispiness. Avoid microwaving as it can make them chewy.
How to Serve
Serve this delicious recipe with your favorite sides.
FAQs
Can I make Pão de Queijo without a blender or food processor?
Yes, you can mix the ingredients by hand using a whisk and spoon, but it may take a bit more effort to achieve a smooth batter. Make sure the milk is warm to help the tapioca flour blend better.
Is tapioca flour different from tapioca starch?
No, tapioca flour and tapioca starch are the same product and can be used interchangeably in this recipe.
PrintPão de Queijo | Brazilian Cheese Bread Recipe
Pão de Queijo is a traditional Brazilian cheese bread known for its crispy crust and soft, chewy interior. Made primarily with tapioca flour and a blend of cheeses, this gluten-free snack is quick and easy to prepare. Enjoy these mini cheese breads warm, fresh out of the oven, perfect for breakfast, snacks, or as a party appetizer.
- 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
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
- Preheat the oven: Preheat your oven to 400°F to prepare for baking the cheese bread.
- Combine ingredients: In a blender jar or food processor bowl, add the tapioca flour, milk, vegetable oil, salt, and the large egg.
- Blend batter: Pulse the mixture a few times until it forms a smooth batter, ensuring all the ingredients are well combined.
- Add cheese: Add the mozzarella and cheddar cheese to the batter and pulse a couple of times more to evenly distribute the cheese without over-mixing.
- Prepare muffin pan: Generously grease a mini muffin pan to prevent sticking and facilitate easy removal of the cheese breads.
- Fill muffin pan: Fill each mini muffin cup halfway with the batter to allow room for the bread to puff up during baking.
- Bake: Bake in the preheated oven for 15 to 20 minutes, or until the Pão de Queijo have a crusty exterior and are lightly browned. Check at 15 minutes to avoid overbaking.
- Cool and serve: Remove the pan from the oven and let the cheese breads sit for a few minutes in the pan. Carefully remove them and serve warm for the best flavor and texture experience.
Notes
- Using room temperature ingredients helps the batter blend more smoothly.
- The mini muffin pan size and filling halfway are important to achieve the characteristic puffiness.
- These can be enjoyed fresh or stored in an airtight container and reheated in the oven to regain crispiness.
- Substitute cheeses as per preference but try to maintain similar moisture and melting properties for best results.
Keywords: Pão de Queijo, Brazilian cheese bread, gluten free snack, tapioca flour recipe, cheese bread, baked cheese balls
