• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar

Analida's Ethnic Spoon

  • Home
  • About Us
  • Recipes
  • Shop
  • Contact
menu icon
go to homepage
  • Recipe Index
  • About
  • Shop
  • Contact
  • Subscribe
    • Facebook
    • Instagram
    • Pinterest
    • Twitter
  • search icon
    Homepage link
    • Recipe Index
    • About
    • Shop
    • Contact
    • Subscribe
    • Facebook
    • Instagram
    • Pinterest
    • Twitter
  • ×
    Home >> Brazilian

    Authentic Brazilian Cheese Bread - Pão de Queijo

    Modified: May 29, 2022 · Published: Mar 22, 2019 by Analida · • Word count:1539 words. • About 8 minutes to read this article. • This post may contain affiliate links ·

    2242 shares
    • 386
    Jump to Recipe Print Recipe

    In Portuguese, the name is pão de queijo. I heard a lot about this authentic Brazilian cheese bread my gluten-free friend. She's a celiac, and therefore no wheat. I've always been intrigued for a long time.

    two black plates of cheese bread with a big bowl of cheese bread, salt, and coffee

    I recently met a lady from Brazil at a conference. Her name is Claudia, and she runs a hip and successful lifestyle blog called Trendy Latina. She covers topics from movies to recipes to travel and beauty. I encourage you to check it out.  Needless to say, we got to talking about food, and I asked her if I could share her recipe for authentic Brazilian cheese bread - pāo de queijo on this blog. She readily agreed. I am now very excited to share it with you.

    a black plate of cheese bread with coffee on the left

    One of the pluses is that it's gluten-free.

    It's made with tapioca flour, which according to Claudia is a popular baking ingredient throughout Brazil. I wondered out loud if it was because at one point in time, there was no wheat flour available.  She said "No, this is just the way it's always been."She also told me about a cake she makes with tapioca flour. Yes, the recipe will appear on this blog at a later date.

    two black plates with cheese bread and a wooden bowl of cheese bread on the top

    The use of tapioca doesn't come as a surprise. Since yuca root makes tapioca flour, and Brazil has them in abundance. Of course it shows up in a lot of their cooking. Basically, yuca is a tuber. Don't confuse it with yucca, the dessert plant. They are not botanically related. Anyhow, this tasty tuber can be prepared in many different ways. The outer covering is not edible, so it needs to be removed before eating. The inside has a center that is fibrous, and also needs to be removed once cooked.

    You can purchase all of the ingredients at your local supermarket. Tapioca flour is usually found near GOYA products or the “World Food” aisle at your supermarket. You may also find tapioca flour at a bodega if you live in an area with a large Latin American or South American population.

    a black plate of cheese bread with a cup of coffee on the left and a big bowl of cheese bread in the back

    Ingredients used

    Yuca, also known as cassava, is a woody shrub native to South America. Yuca looks somewhat like sweet potatoes or yams, however the skin is not edible and you must peel it before eating. Its texture is starchy like a potato, but with a little bit of a tough bite to it. The “meat” of it tastes somewhat sweet and nutty, albeit mild.

    Some recipes recommend using mozzarella, but I’m opting for parmesan since it has a sharper flavor. Mozzarella is good for those who don’t like funky cheeses. I’ve seen some other recipes that propose using both cheeses. You really can’t go wrong!

    Authentic Brazilian cheese bread - pão de queijo is so easy to make, especially because you don't even have to worry about it rising, or flopping. Claudia even told me that you can freeze the bread once it is formed into balls. Do not freeze after baking! To me anything that you can make ahead of time is a plus. You can form the balls using a cookie scoop.

    Although these are normally eaten as a snack, feel free to eat them any time you like.

    a black plate with cheese bread and a bowl of cheese bread in the back

    So, where in Brazil do these little cheesy gems come from?

    Well, from the Minas Gerais, a state in the west of Brazil. During colonial times this area was known for its large deposits of diamonds, gems, and gold. The traditional cheese used to make this cheese bread is Minas cheese, a local cheese that has been produced in the region since the 18th century. Claudia told me that the closest thing in the US is Parmesan.

    The company Chebe makes and sells pão de queijo in bulk, and offers some historical context for the delicious cheesy bread. 

    According to Chebe, pão de queijo dates back to colonial times in Brazil and was originally made by enslaved Africans. As I mentioned, the yuca is very popular in Brazilian culture, as it appeared during the Portuguese colonization period. The root of the vegetable, which was deemed inedible by colonizers, was given to slaves to eat since they were deprived of many vegetables and the best cuts of meats. 

    They peeled the roots, grated, soaked, and dried the yuca to make what we now know as the basis of many traditional Brazilian foods. Using the residue leftover from this process, slaves made pão de queijo, but without the cheese since it wasn’t around at the time. They essentially ate baked starch. 

    Enjoy your pão de queijo with a sweet Vietnamese Coconut Coffee to balance the saltiness. 

    Here are the visual steps to make pão de queijo:

    A collage of photos showing steps to make pão de queijo on a stove and then a mixer.

    1. In a saucepan stir and mix the milk, oil and salt on medium heat until it just starts to bubble. Remove from the stove.
    2. Slowly add the flour to the milk mixture in about ¼ increments and mix.
    3. Keep mixing until it forms a ball and it will be a bit shiny.
    4. Transfer the dough to the mixing bowl of a stand mixer and allow to cool. Using the paddle or beater blade, beat in the egg until well combined.
    5. Add the cheese until well combined.
    6. Using a small cookie scoop form the dough balls.
    7. Place the dough balls on a cookie sheet lined with parchment paper.
    8. Bake for 20 minutes in a 400°F  oven or until golden brown. Enjoy!

    Pão de queijo is often eaten freshly baked in the morning for breakfast. To balance out the saltiness of the cheese, many Brazilians like to mix it with other flavor profiles. For a healthy, sweet start to your day, eat it with a side of papaya and orange juice. Why not top it with some Nutella for even more sweetness? Or you can sip a cup of hot coffee and eat your pão de queijo to level out the coffee’s bitterness.  You can really eat them any time of the day as a snack too. 

    Additional Hacks

    If you’re really pressed for time or are feeling a little lazy in the kitchen, consider using a food processor, blender, or standing mixer to put your pao de queijo together. Simply mix all your ingredients together in one of the aforementioned mixers, and voila! Your batter will come together much easier. The inside’s texture might be a little dense, but still delicious and easier to do. 

    I hope you get to try this recipe soon, and also check out the Trendy Latina blog.

    Since my daughter went off wheat, I have created other delicious and gluten-free ethnic recipes so you can enjoy flavors from around the world without having to worry. 

    Refried Bean, Avocado, Queso Fresco, and Tomato Tostada - Like an open-face hard taco, tostadas have endless possibilities and can be a light app or made to be a meal. 

    Vietnamese Tomato Fish with Dill - Tender fish are cooked in a flavorful tomato sauce and then topped with aromatic herbs. This one will turn into a weekly favorite. 

    Misir Wot-Ethiopian Red Lentil Stew - A spicy stew made from lentils and berbere spice. Serve it with injera. 

    If you want to check out some other Latin baked items that are easy to make, here are a few to try or bookmark for later.  Pastelitos de guava are a simple puff pastry filled with guava and cream cheese and are so good with a nice cup of coffee!  Mini beef empanadas are a meat filled dough that I have adapted the recipe to be baked instead of fried; and you can use store bought pie crust if you are short on time. Pastelitos de pollo are a puff pastry with a savory shredded chicken filling that have a great Latin flavor.  Enjoy!

    Looking for more recipes?  
    Sign up for my free recipe newsletter to get new recipes in your inbox each week!  You can also find me sharing more inspiration in Pinterest and Facebook.

    A photo of Brazilian cheese bread on a black plate with a wooden bowl and coffee cups.

    Authentic Brazilian Cheese Bread

     A tasty treat made with tapioca flour, and Parmesan cheese. Authentic Brazilian cheese bread is just what you and your family needs for a weekday snack.
    5 from 15 votes
    Print Pin Rate
    Course: Snack
    Cuisine: Brazilian
    Keyword: baking, bread, gluten free
    Prep Time: 10 minutes minutes
    Cook Time: 20 minutes minutes
    Total Time: 30 minutes minutes
    Servings: 12 servings
    Calories: 203kcal
    Author: Analida Braeger

    Ingredients

    • 1 cup whole milk
    • ½ cup vegetable oil
    • 1 ½ tsp salt
    • 2 ½ cups tapioca flour
    • 1 egg large, beaten
    • ¾ cup Parmesan cheese grated

    Instructions

    • Preheat oven to 400'F.
    • In a saucepan mix milk, oil, and salt on medium heat until the mixture starts to gently bubble. Remove from stove.
    • Slowly mix in the flour  in ¼ increments until the mixture comes together like a ball. The mixture will be somewhat shiny.
    • Transfer the dough to the bowl of a stand up mixer, and using a paddle attachment beat on medium until the dough becomes smooths and cools down a bit. 
    • Add the beaten egg slowly, and continue to beat until well combined.
    • Next, add the cheese and beat until the mixture is fully combined.
    • The dough will be a bit sticky, an similar to the consistency of batter.
    • Using a cookie scoop, make balls and place them about 1 " apart  on a parchment lined baking sheet. *
    • Bake for about 20 minutes, or until they begin to turn golden. 
    • Remove from oven. Enjoy while they are still warm.

    Notes

    You can freeze the raw dough balls, but don't freeze once baked!

    Nutrition

    Calories: 203kcal | Carbohydrates: 22g | Protein: 3g | Fat: 11g | Saturated Fat: 8g | Cholesterol: 19mg | Sodium: 404mg | Potassium: 42mg | Sugar: 1g | Vitamin A: 100IU | Calcium: 99mg | Iron: 0.4mg

     

     

    You might also like to try these:

    • Croquetas de Jamon y Pollo
      A photo of croquetas made with ham and chicken on a black plate.
    • Sweet Olive Oil Bread
      A traditional French Christmas bread: sweet olive oil bread or Pompe à l'huile. | ethnicspoon.com
    • Poğaças - Savory Turkish Pastries
      A photo of Turkish pogacas on a black slate platter.
    « Cassoulet - French Classic Pork and Sausage Stew
    Thai Lettuce Wraps - Larb Gai »
    2242 shares
    • 386

    Reader Interactions

    Comments

    1. Claudia Krusch

      March 05, 2018 at 9:22 pm

      5 stars
      Love cheese bread! Your pictures are gorgeous! I can almost taste it!

      Reply
      • Analida

        March 06, 2018 at 8:24 am

        Thanks Claudia. My husband takes all the pictures. 🙂

        Reply
    2. Anna

      August 26, 2018 at 10:22 pm

      Where do you live???? Because if colorado, there is a Tucanos Brazilian grill with unlimited meat, a salad bar, and the cheese bread!!!!

      Reply
    3. Cora Boothby

      September 14, 2018 at 7:41 pm

      5 stars
      I'll add that when you get to the "consistency of batter..." and ..."make balls" part of the recipe, don't panic. Yep, it's the consistency of batter, but making "balls" will not seem to be possible because the batter is quite runny. Wait a few minutes. It firms up nicely so that "balls" are possible.

      Reply
    4. Gloria

      March 25, 2019 at 2:39 pm

      5 stars
      I am a bread lover. Trying foods of the world is tasty and fun. I think I need to give this delicious bread recipe a try. It sure looks good.

      Reply
    5. Baguio Restaurants by Mae

      March 26, 2019 at 1:15 am

      I am always a fan of cheese breads! Those photos make me crave more! Gonna try this recipe someday. And I bet my parent will love this

      Reply
    6. Carrie | Clean Eating Kitchen

      March 26, 2019 at 10:50 am

      5 stars
      I've never heard of this bread before, but it looks so fluffy and delicious! Look forward to trying these soon - love discovering new foods!

      Reply
      • Analida

        March 28, 2019 at 8:31 pm

        It is a bit like a choux pastry in texture but with savory cheesy goodness!

        Reply
    7. Denise

      March 28, 2019 at 8:09 am

      5 stars
      I love trying new things, and this is something new for me! It looks good, and addicting. I love the fact that its made with tapioca flour too!

      Reply
    8. Anne

      March 28, 2019 at 7:58 pm

      5 stars
      This bread sounds so good! I love the addition of tapioca flour

      Reply
    9. Julie

      March 29, 2019 at 3:47 pm

      I've seen premade versions of this in the freezer section of my grocery store before but never really thought too much about them. They sound so good - I can't wait to try making them myself at home!

      Reply
    10. Linda

      March 29, 2019 at 9:49 pm

      5 stars
      These cheese breads are my favorite and my guilty pleasure. It's really hard to stop at one bite so I'll be sure to make an extra batch when I make this.

      Reply
    11. Kelly Anthony

      March 31, 2019 at 12:17 pm

      5 stars
      How convenient that this cheese bread can be made in advance! Sounds yummy and perfect for snacking 🙂

      Reply
    12. Nicoletta De Angelis Nardelli

      March 31, 2019 at 1:28 pm

      5 stars
      They sound pretty easy to make and so tasty! Never used tapioca flour for baking, so curious to try. Love recipes from different parts of the world!

      Reply
    13. Natalie

      March 31, 2019 at 3:12 pm

      5 stars
      Wow these little cheese breads look absolutely delicious. My family love having these in the morning for breakfast. Gotta give your recipe a try. Saving it for next week.

      Reply
      • Analida

        March 31, 2019 at 6:38 pm

        They have a nice crunchy exterior and soft chewy middle! Delicious!

        Reply
    14. Charity

      March 31, 2019 at 7:19 pm

      5 stars
      I just died and went to heaven! Cheese bread that's gluten free? I have a huge wedge of parm in the fridge so I'm all over this!

      Reply
    15. lauren

      March 31, 2019 at 7:30 pm

      This takes me back to when I was pregnant with my first. All I wanted was a whole bunch of these and a bowl of tomato soup. One of the women I worked with used to buy them at the Brazilian store and bring them in for me. I definitely will be trying to make these at home. I bet my oldest will have a natural love for them too!

      Reply
    16. Eileen Kelly

      March 31, 2019 at 10:53 pm

      5 stars
      I love bread and traditional breads are a personal favorite! This is full of flavor and delicious! You have given a great tutorial for always making this a winner bread! Delicious every time!

      Reply
    17. Jo

      April 01, 2019 at 3:06 am

      5 stars
      One of the best perks of being a food blogger, I get to learn about new food and culture from around the world through fellow bloggers! Never heard of tried cheese bread before, but boy it looks so fluffy and delicious! Love it

      Reply
    18. Mylisa Dick

      June 30, 2019 at 10:23 am

      Just had these at a restaurant last night and my son went crazy over them. Came home to make them and found this recipe with great reviews. Although the flavor is fine, mine came out very dense. Not at all fluffy and airy like the restaurants other pictures on the internet. I made it exactly as written though had to add just a little more milk because the dough was so thick and dry. What did I do wrong?

      Reply
      • Analida

        June 30, 2019 at 2:22 pm

        Hi Mylisa, This technique is almost identical to making choux pastry. Too much liquid will cause them not to puff enough so the dough needs to be sticky and bit dry. Also try baking a bit longer. Here is great resource on choux pastry: https://lacuisineparis.com/blog/all-that-choux-need-to-know-about-choux-pastry
        Thanks!

        Reply
    19. Laura

      August 22, 2019 at 12:18 pm

      I don’t want to rate these because I don’ t want to discredit the recipe! I have a question: my rolls came together well (VERY sticky), and I cooked them at 400 for 20 mins. After baking, they have a gummy-bear candy- like texture. The rolls I’ve had have been more cake-like inside. Can you help with this?

      Reply
      • Analida

        August 23, 2019 at 7:24 pm

        Hi Laura, Mine always have a crispy exterior and airy middle. This sounds like they were just slightly under baked. Try baking until you get them really brown on the exterior. I hope this helps. Enjoy!

        Reply
    20. I Need this Bread

      February 21, 2020 at 6:54 pm

      what if you do not have stand up mixer?

      Reply
      • Analida

        February 21, 2020 at 7:17 pm

        Hi! You need to work the dough for a while with a wooden spoon. It will be a workout. Enjoy!

        Reply
    21. Nellie

      May 08, 2020 at 5:34 pm

      5 stars
      I always make this recipe! Is my favorite! Thank you!

      Reply
    22. Marjorie

      June 11, 2021 at 9:17 am

      5 stars
      Just made another batch today! These are so addictive; almost like your favorite potato chip or chewy chocolate chip cookie, in that you can never eat just one😁

      Reply

    Leave a Reply Cancel reply

    Your email address will not be published. Required fields are marked *

    Recipe Rating




    This site uses Akismet to reduce spam. Learn how your comment data is processed.

    Primary Sidebar

    Analida profile pictureI have been researching and creating ethnic recipes for over 20 years. I love to share "mostly healthy" easy and affordable ethnic recipes using fresh ingredients, with a bit of culture and food history sprinkled in.... Read more-->

    Monthly Featured - Cuban Food

    • A photo of ropa vieja in a striped bowl with tostones on the side.
      Slow Cooker Ropa Vieja Recipe
    • A photo of pastelitos de guava on a green plate with coffee cup in the background.
      Pastelitos de Guava
    • A photo of Cuban boliche on a white platter with fried plantains on the side.
      How to Make Cuban Boliche
    • A photo of vaca frita on a white plate with caramelized onions and slices limes.
      Cuban Vaca Frita - Latin Style Flank Steak

    Footer

    ^ back to top

    About

    • Privacy Policy
    • Terms & Conditions

    Newsletter

    • Sign Up! for emails and updates
    • Recipe Index

    Contact

    • Contact
    • FAQ

    Our site contains affiliate links to help maintain our publishing activities. If you make a purchase from a link on our site, we may receive a small percentage of that sale, at no extra cost to you. Ethnicspoon.com is a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for sites to earn advertising fees by advertising and linking to amazon.com.

    Copyright © 2025 Website managed by SiteCare.com