Easy Brazilian Cheese Bread

Our tour of Brazil continues. After posting the moqueca recipe, several of you asked if I had a recipe for Pão de Queijo, or Brazilian cheese bread, sort of like a chewy cheese puff made with tapioca flour. As a matter of fact, I do. My friend Bill gave me this recipe years ago, a favorite from his Brazilian wife Silvia. I’ve made it several times, each time with different cheeses. Talk about addictive! I’ve cut Bill’s original recipe down to just a third, because if I actually made a full batch (48) I could conceivably eat them all.

There are several ways to make Pão de Queijo. One method includes cooked potatoes. One method is sort of like a pâte a choux in which you cook the dough first. The quickest, easiest, short-cut method is what I describe here (and the only way some of my Brazilian friends make it). You put the ingredients in a blender. Pour them out into a mini-muffin tin, and bake. The beauty of this recipe is that you can make a big batch of batter and just store it in the refrigerator (for up to a week), pouring out just as many mini-muffins as you want to eat. You can even cook them in a toaster oven.

The only weird ingredient is tapioca flour. Bob’s Red Mill makes it, and you can find it at Whole Foods. Tapioca flour is gluten-free, so this cheese bread is great for gluten-free eaters.

Easy Brazilian Cheese Bread Recipe

  • Prep time: 5 minutes
  • Cook time: 15 minutes
  • Yield: Enough batter for 16 mini muffin sized cheese breads.

The recipe as presented is fairly basic. Feel free to dress it up a bit with herbs or spices of your choice.

Ingredients

  • 1 egg*
  • 1/3 cup olive oil
  • 2/3 cup milk
  • Scant 1 1/2 cups (170 grams) tapioca flour
  • 1/2 cup (packed, about 66 grams) grated cheese, your preference, though we got the best results from Mexican farmer's cheese - queso fresco
  • 1 teaspoon of salt (or more to taste)

mini-muffin-tin.jpg

Special equipment recommended:

  • One or two mini muffin tins. Mini muffin tins are about half the size of a regular muffin pan. The muffin openings are about 1-inch deep, and 1 3/4 inch wide at the top.

*It helps when baking with eggs to start with eggs at room temperature. If you don't plan ahead (that would be me, usually) you can put the egg in a bowl of warm water for a few minutes to gently take off the chill of the fridge.

Method

brazilian-cheese-bread-1.jpgbrazilian-cheese-bread-2.jpg

1 Preheat oven to 400°F. Grease a mini-muffin tin. Put all of the ingredients into a blender and pulse until smooth. You may need to use a spatula to scrape down the sides of the blender so that everything gets blended well. At this point you can store the batter in the refrigerator for up to a week.

brazilian-cheese-bread-3.jpgbrazilian-cheese-bread-4.jpg

2 Bake in the oven for 15-20 minutes, until all puffy and just lightly browned. Remove from oven and let cool on a rack for a few minutes.

Eat while warm or save to reheat later.

Note that Brazilian cheese bread is very chewy, a lot like Japanese mochi.

Links:
Columbian Cheese Bread - much like Brazilian cheese bread but with the addition of corn masa, from My Columbian Recipes
Mandioca starch and Brazilian cheese bread - includes a great story about the mythology around manioc, or tapioca, from The Perfect Pantry
Very Easy Pao de Queijo - a potato-based version from Maki of Just Hungry
Brazilian Pao de Queijo - my Brazilian friend Fernanda's quick recipe tested, translated and published on Bewitching Kitchen

Bonus Recipe

When consulting my Brazilian friend Fernanda of Chucrute Com Salsicha for this post, she told me that although she makes the cheese bread the quick way in a blender, one of her favorite recipes comes from her friend Pat, which incorporates mashed potatoes and requires kneading by hand. It's extra work, but Fernanda says the results are great. You can find the original recipe in Portuguese on Fernanda's site here: Pao de queijo da Pat. And here is Fernanda's translation:

1 kg tapioca flour [polvilho azedo]
1 kg potato, cooked in water and mashed
250 ml milk at room temperature
250 ml vegetable oil
1 tablespoon salt
1/2 queso fresco or panela grated [1 pound]
6 free range eggs

Put the tapioca flour in a bowl. Add the potato still hot using a potato masher. Add salt. Mix very well using your hands. Add milk and continue working the dough with your hands. Add vegetable oil. Continue working. Add the grated cheese, and at last the eggs. Add 1 teaspoon of anise seeds for a special touch. The dough needs to get very silky and be moldable. If it is breaking, add one more egg. Make little round breads, and bake at 450ºF for 20 minutes. The dough can be frozen.

195 Comments

  1. Memoria

    Wow, I’ve never heard of pão de queijo in a muffin pan!! Cool. I’ll have to try out both of these methods.

    For those who want to make this, make sure you get the right type of tapioca flour. I hear that it makes a difference in the consistency and outcome of the bread.

  2. miriam

    My mom makes these, but in argentina we call them “chipa”
    We love to eat them steaming hot out of the oven, drizzled with honey!

  3. hanna

    Thank you so much for posting this…I love that you’ve put up an easy peasy version of this highly addictive cheese bread recipe!

  4. Patty Martins

    Elise you leveled with revenue of Brazilian cheese bread. A few weeks ago I published in my blog a recipe for cheese bread with only three ingredients and looks great, take a look there.
    Kisses

    Hi Patty, it does look great! ~Elise

  5. patty-leigh

    Hey, I’m really excited to try this recipe! It’s like chipa! My husband’s family is from paraguay and they make this too, only they call it chipa. Relatively easy to make (not as easy as this one), but a stiffer dough and you roll it in logs and cut it up. The main difference is adding anise seed, which really brings out the flavor!

    Chipa Paraguaya

    4 eggs
    ½ cup milk
    2 tsp. salt
    ½ cup oil
    3 cups grated cheese
    Tapioca starch (about 1 ½ pkg. of 425 gr. – 425 gr. equals 2 ¾ cup)
    1 tbsp. aniseed

    Mix, make rolls, cut desired length and bake @ 400F for 20-30 minutes (depending on size of rolls).

    You can freeze these on the baking sheet and when frozen put in a bag and bake when needed.

  6. Gaelle

    I am a big lover of Gougeres (aka French cheese puffs). I am always trying new recipes, including Gluten-free… Since this recipe seems to be the Brazilian version of Gougeres, I’ll make it soon. Like tomorrow!

  7. Lydia (The Perfect Pantry)

    I love this super-easy blender method! I’ve been experimenting with lots of different cheeses, too. We’re lucky to have a large Portuguese community in Rhode Island, and a large Brazilian community in Boston, which means there are markets within an hour of my house that stock all of the ingredients for authentic Brazilian and Portuguese cooking.

  8. Meagan

    Oh. My. Goodness. I want to make those NOW! They look so simple but so flavorful! This recipe is now on the top of my list. I resent, however, that you say the tapioca is “weird” and difficult to find. I know that any natural foods store will have it, and tapioca is easy to find at WholeFoods and other larger mainstream stores that have big selection in flour. It is one GF flour I honestly have never had trouble finding – it’s everywhere!

    Hi Meagan, well tapioca is easy to find. Tapioca flour on the other hand can be a bit more difficult, depending on where in the country you are. So glad you have such good access to it! ~Elise

  9. consumableJoy

    Oh my god I am in love! I absolutely cannot stop eating these whenever I go to Brazilian restaurants, and the main response I got from Brazilians who I asked for recipes was, “oh, we always buy them frozen at the store.” I can’t wait to try this. Tapioca flour here I come.

  10. Strawberry Cake

    Ah I am with you I would probably eat all 48 too if I made them. Bread could be the death of me. Thanks for sharing this recipe.

  11. katy

    Those look amazing, and so easy! I love the blender method too — they look great a little sunken on top!

  12. Susan

    I love trying new breads and these look wonderful. The recipes are really different from one another which is interesting since they are called by the same name. The one you describe as a gougere actually looks and reads more like a popover but without the eggs. Thanks for sharing them (finally) Elise ;)

  13. Jon

    Had these at a Brazilian place a year ago and have been dreaming of them ever since….thanks!

    A couple questions, mainly based on things people have written in the comments (and some more about baking in general):

    1) What is the “right type” of tapioca flour? (see first comment). Will there be more than one type at Whole Foods?

    2) Does it matter if the milk is cold or at room temperature?

    3) If I freeze them on a baking sheet or in the pan, do I have to let them defrost before baking, or do I just put them in the oven as if they were not frozen?

    Hi Jon, I’ll try to answer some of your questions. 1) From other recipes I’ve read, I think you can get a sour tapioca flour too, so that may be where that’s coming from. At Whole Foods I found Bob’s Red Mill tapioca flour. Only one type. Worked great. 2) I suspect room temp milk would work better, but I used cold. I did use room temp eggs. 3) No idea on the freezing. ~Elise

  14. Martin

    We make a somewhat similar version of this recipe using some home brewed beer with plain flour. I don’t think I’ve ever tasted tapioca flour before so I’ll be interested to see if I can find some and try it out.

  15. Marisa

    Regarding the right type of tapioca flour, look for a very fine white flour. Google ‘polvilho azedo’ (the name of the flour in Portuguese). There are plenty of pictures there to help out the folks who don’t know what they are looking for!

  16. meredith

    I’ve always wanted to know how to make these! They look fantastic and I will making them soon. Thanks for posting.

  17. Debbie

    The pic looks like regular muffin trays to me, not mini muffin ones. The minis are pretty tiny and have about 24-36 holes to the pan. Have we gone to calling regular size muffins minis and the giant muffins regular?

    Hi Debbie, Believe me, this is a mini muffin tray. I apologize that the photos don’t give one enough of a sense of scale to see this clearly. ~Elise

  18. Elaine

    Thank you so much for this recipe!! I have had them at Brazilian BBQ restaurants and they are fantastic but the recipes I have seen seemed so difficult. I’m definitely going to try this!

  19. Gwyn

    These sound awesome!!! and so easy to make, I can’t wait to try them.

  20. Erica

    Elise,

    Thank you so much for the link!Pandebonos are absolutely delicious.

  21. Luciana

    Well, this is a traditional recipe from my state (Minas Gerais) and here we make them slightly different. The ingredients are 500g of tapioca flour, 4 free-range eggs, 1 cup of milk, 150 ml of oil, 1/2 cup of water, 1/2 teaspoon of salt and our traditional cheeses (in America I don’t know what kind you could use). Put the tapioca flour in a bowl. Mix the milk, the oil and the water in a pan and boil them. Scald the flour with this mixture and stir it with a wooden spoon (we never stir the ingredients with other kinds of spoons). Let it cool and then add the eggs (one by one) and the salt. While the batter is still soft, add the cheeses and incorporate them completely into the batter. Make smalls balls and put them in the pre-heated oven for about 20 minutes. We generally eat them hot with “requeijão”. I found “requeijão”, which is a kind of cheese spread, in some markets in New Jersey. Probably you can find it in other markets that sell Brazilian food. This video shows how to make the recipe (though it’s in Portuguese, you can get an idea following the images). http://globominas.globo.com/GloboMinas/Entretenimento/TerraDeMinas/Receitas/0,,MUL1528029-9637-38741,00.html Hope you like them :)

  22. Florence Friedman

    What would happen if you used all purpose flour?

    No idea. The result of this cheese bread is very chewy, almost like Japanese mochi, and that comes from the tapioca flour and the cheese. Tapioca is quite starchy. ~Elise

  23. Eric in L.A.

    I recently needed to find rye flour for a bread recipe and went to every major grocery store within about 10 miles. No one carried it. So I hardly think that tapioca flour is going to be easy to find!

    I did finally find a tiny bag at Whole Paycheck, I mean, Whole Foods, and it cost a small fortune. I’ll see if they have the tapioca flour there.

    But I’m wondering, has anyone tried substituting any flours?

  24. SallyBR

    Elise, thanks so much for including a link to my blog…. I was wondering how all of a sudden I got so popular… :-)

    I’ve been making these ever since I saw the post at Fer’s site, and everyone loves them!

  25. Crystal's Cozy Kitchen

    My husband lived in Brasil for 2 years and I know he’ll love me making these, I haven’t found a traditional recipe yet.

  26. Sarah

    Can you make them in something other than a mini-muffin pan? I’ve just moved into my first apartment and I’m a little lacking in kitchen supplies as yet. Would a loaf pan work?

    For this recipe, you need a mini muffin pan. But there are other recipes linked to above in which you form the dough with your hands. I would look into those. Of course, it’s a lot easier to find mini muffin pans than it is to find tapioca flour, at least around here. ~Elise

    • Annie

      I don’t have a mini muffin pan, so I use a regular muffin pan. It works fine. I just increase the cooking time to 30 minutes.

  27. JoAnn

    You can order from Bob’s Red Mill on line-many interesting items. bobsredmill.com

  28. josieinparis

    I ate these EVERY DAY when I was on a business trip to Sao Paulo last year. We Brits say that the proof is in the pudding, but the proof was definitely on my thighs after that trip. Ouff. My Brazilian colleagues sent me home with a store-bought mix, which was nice enough, but I am looking forward to trying your recipe. Now I only need to find the tapioca flour and mini-muffin pans – I’m in the south west of France right now, so while blessed with wonderful produce, duck, cheese, armagnac, etc, the tapioca flour ain’t gonna happen any time soon, mini-muffin pans even less likely! It’s all part of the fun, thanks for the recipe.
    Josie

  29. Debbie

    Thanks for the clarification on the muffin tray. OK, so I got the flour and the rest of the ingredients and will begin to test these next week when there are bodies other than mine in the house to try them out. Not that I couldn’t do it myself, but that would kill the whole diet idea that I am being so successful on! ;-) Will let you know how I make out and the house consensus.

    Great! Note that they should be quite chewy, much like Japanese mochi if you’ve ever had that. You may need to add more salt, depending on the cheese you are using and your taste, and you might want to experiment with cheeses. ~Elise

  30. Laura

    I see that Maki of Just Hungry used potato starch instead of tapioca starch. Do you think that the tapioca starch in your recipe could be swapped out for potato starch? If so, this would be an interesting thing to make for Passover . . . (I already have potato starch in my pantry).

    I would just go with Maki’s recipe if what you have is potato starch. ~Elise

  31. Callie

    Thank you for posting your recipe. I usually turn to a box mix I can find at a local grocery store to make these. I’ve attempted making them from scratch a few times with different cheeses (cheddar is awful for this btw), but could never find a recipe that had the right texture, so I look forward to giving your version a go.

    Funny that you mention mochi because pao de queijo are very popular in Japan, too.

  32. Callie

    Oh and tapioca flour is also called cassava flour, yuca flour, and/or manioc starch, for those who are blessed to have stores with great international sections.

  33. Joe

    Thank you so much for posting this. I had these once at a Brazilian steakhouse and they are so incredibly good. I tried your cheese puff recipe thinking that they were the same as these and found out I was wrong(even though they were still really good).

    Anyways thanks for constantly sharing your recipes I check your site every day and everything I’ve made was awesome.

  34. Pixie49

    Hello Elise,
    It’s three in the afternoon, Paris time, and I’m typing with my mouth full! Third batch presently underway and simply…délicieux Elise, merci beaucoup ;]

    So glad you like it! ~Elise

  35. Dara

    I can’t believe how light and fluffy the tops of these little breads look. What an unusual and fun recipe!

    Hi Dara – Yep, the fluff up quite a bit, and at the same time they are quite dense and chewy. ~Elise

  36. Lauren

    What a great idea! I’ve made brazilian cheese bread on the stovetop, then baked on a cookie sheet, but this looks much easier. Not to mention being naturally gluten-free is always a major plus in my books =D.

  37. janet

    I plan to try these as soon as I can, sounds delicious. Can I use a regular muffin tin? If I need to get a mini pan, I’ll do it, just have to get to a town big enough to have a kitchen store.

    Hi Janet, you could try it with a regular muffin tin, but every instance of this recipe that I’ve seen uses a mini muffin tin. I got mine by the way at the local grocery store. They’re pretty easy to come by. ~Elise

  38. Darby "The Dessert Diva"

    Este pão português do queijo é surpreendente. Minha avó usada para fazê-lo e seri-lo com comensal fervido.

    Yummy! I plan on making this tonight maybe!!

  39. bobbinis-kitchen.com

    Wow! This cheese bread looks wonderful.
    Do you think it would be a good sidedish for hearty soups or stews?
    Greetings from Germany.

  40. Amy

    I buy tapioca flour at Whole Foods that comes in a box and is made by a company called Ener-G. It’s in the baking aisle with several other types of flour. I’ve seen several different recipes for these rolls over the years, and they all call for tapioca flour — I think other flours are just too heavy and won’t allow the rolls to puff up in the right way. The recipe I usually follow calls for a “hard” cheese… I often use parmesean or cheddar. It also calls for sunflower oil rather than olive oil. I’m interested in giving this recipe a try, though… these things really are addictive! Brazilian comfort food.

  41. Leon Grove

    Thank you for posting this recipe. I have been looking for a bread recipe to serve with evening meals. I really dislike going to the store to buy stale bread. Thank you again, but I must ask about storing the mixture in the refrig. for a week, is that required or is it just that you can if need too.

    Hi Leon, you can make ahead and store it if you want. ~Elise

  42. Nisrine@Dinners & Dreams

    This bread looks amazing. I like the idea of baking it in a muffin tin.

  43. Mia

    These sound great. Does anyone have a suggestion for the best kind of cheese to use in this recipe? If anyone has suggestions, PLEASE let me know!!! Thanks.

    I’ve tested it with cheddar, Parmesan, a mix of those two, and with farmer’s cheese. Farmers cheese by far turned out the best. I used Mexican farmer’s cheese, queso fresco. Cheddar was the heaviest, oiliest, though still tasty. ~Elise

  44. Susana

    I love pao de queijoo!!
    I am going to do this for sure tonight for my son! so easy, using a blender and no need to knead the dough and do circles!!
    I always do Laylitas’ cheese bread.. its amazing
    Here is the link (I hope u dont mind me posting it since u posted few as well)
    http://laylita.com/recipes/2008/01/14/pan-de-yuca-pan-queso/

  45. nancy

    Thank you Thank you Thank you.

    I love this bread with morning coffee. I have a friend who brings me Pão de Queijo mix when she travels on business to the US. THe mix is good, but would much prefer to make with fresh ingredients.

  46. Jessica

    I’ve been looking for an easy pão de queijo recipe for some time, and I have never committed to trying to make one – this one will have to be my first try! My uncle has celiac disease – and isn’t a very skilled cook – so hopefully this will be something he can do on his own!

  47. Julie

    Oh yum! We had these at a Churascaria last year and they were delicious! I wanted more than the 2 they gave us an appetizer! I can’t wait to try these at home. A new (and reasonably priced) natural foods store called Sprouts just opened up here last week and they have all kinds of specialty flours in bulk bins so I can buy just what I need. Thanks for the wonderful recipies!

  48. Danica

    Ohhh – I’ve tried these at the Farmer’s Market in Napa. I never realized they were so easy to make – your cheesy balls look delish :D LOL

    Thanks Elise!

  49. Debbie

    I made these on Sunday. I did add some aniseed to the batch. They were terrific. However, because of the teenagers preferences, I will leave out the aniseed in future repros. I want to give the other methods a try as well.

  50. Evie

    One question – the inside of my pao de queijo looks like undercooked dough. Is that okay? It tasted good so I figured it was okay. Anyway, just checking in case I was supposed to do something differently (I had left it in the oven for 18 minutes and it was golden brown on the outside). Thanks for the great recipe, Elise!

    Yes, that’s what it is supposed to look like. It’s dense and chewy (and puffy at the same time). ~Elise

  51. Dawn

    I love the variety of international recipes you feature! Any chance you have ever tried Costa Rican gallo pinto? It is a delicious rice and beans mixture that I loved while visiting the country. I’ve never quite tasted anything that mimiced the flavor that enticed me so much while in CR. Perhaps a future post… :)

    Thanks! Haven’t tried gallo pinto, but I’ll keep my eye out for it. ~Elise

  52. Kali

    I LOVE these! Due to my Texas upbringing we just call them “cheesy poofs.” :)

    I bet I make them about once a week for my boyfriend- he’s addicted so I never make a full recipe.

    My recipe is nearly identical, but I bring the milk and salt to a boil then mix with the tapioca, egg and cheese. I’ll have to see what olive oil does to it.

    Also, I’ve noticed that they bake better in my blue wobbly Wilton pan, rather than a metal pan. They never brown on the bottom and always come out with ease.

  53. Shannon

    I made these tonight and I have to admit I’m stumped. They were completely tasteless except for a faint olive oil flavor. I used queso fresco and even added a bit more than the recipe called for. They turned out perfectly puffy and chewy, just no flavor. What on earth did I do wrong?

    As for other comments about finding tapioca flour, I found mine in the natural foods section of my local Raley’s (regular ol’ local grocery store).

    More salt. It’s difficult to give a precise amount of cheese because cheeses vary in saltiness. Tapioca flour itself is rather flavorless, so the flavor really comes from the cheese, and if there isn’t enough salt for the cheese and the tapioca, you need more salt. This is one of the reasons I’m recommending starting with a small batch, so you can perfect the amount of seasoning you need for the cheese you are using. You can also add herbs to the bread. What’s given here is a base recipe that you can easily dress up with more seasoning. ~Elise

  54. Rafael

    Being a brazilian living in France for almost ten years can make one forget about those lovely recipes. It is not easy to make the original recipe from Minas Gerais but it is really faboulous to make something similar. Thanks for this wonderful post!

  55. Susan

    I made a small batch of these last night, and they were gone in a hurry! Really really good… Next time, I think I will add a little more salt, and then sprinkle some finely-shredded parmesan over top as they are cooling. Definitely a bit hit!

  56. Geoffrey

    What size muffin cups are you using? They look like regular cupcake size in the picture. I’m not sure I want to buy “mini” size if that is different just to try the recipe. Thank you.

    As mentioned earlier in the comments, these are definitely mini-muffin pans. I have no idea how the recipe would work with regular muffin pans. All references I’ve seen to this recipe using this method have used mini-muffin pans. ~Elise

  57. Syd

    I went into my local health food store a little while ago, and the lady stocking shelves told me I was the sixth or seventh person in the last couple of days looking for tapioca flour. She thought maybe Dr. Oz had recommended a recipe. I told her it was probably yours. Anyway, it was sort of funny.
    I made the recipe as an after school snack for my kids. I loved them. My daughter thought they were a little bland. The boys are due home shortly. I have some of the batter left, so for that I’ll sprinkle some parmesan on top and see if that brings out the taste to my daughter’s satisfaction.

    You might want to add a little more salt. I struggled with the amount of salt to recommend for this recipe because it so depends on the cheese you are using. ~Elise

  58. Rasa Malaysia

    Elise – I looooove these. I could never pronounce the name right. There is a Brazilian BBQ in the Farmers Market at LA, and it’s a buffet, and I always load up a bunch of these. They are so delicious and I love the texture, especially when they are hot. Thanks for the recipe. I can’t wait to try them. DROOLING!

    You mean the farmer’s market on Fairfax in Miracle Mile off of Wilshire? The Brazilian BBQ as you enter the market from the parking lot? The food there is truly magnificent. ~Elise

  59. Rasa Malaysia

    Elise – I am so going to make these, but I am clueless when it comes to cheese. Can I use mozzarella? I think the Brazilian BBQ place I mentioned use them, but I am not quite sure.

    I think I’ve seen reference somewhere to someone using mozzarella. You might want to up the salt to a teaspoon or a teaspoon and a half if you use that cheese, since it’s so mild. ~Elise

  60. Syd

    The boys got home way too late to try the delicious warm cheese muffins. So I chucked them. I’m going to make another batch. I’ll add a little more salt than I did to the first batch and I will also add some parmagiana reggiano to the queso blanco. Looking for a zing.

  61. Mark Boxshus

    Is there a substitute for tapioca flour? I’ve found it locally at Whole Foods and they want and arm and a leg for it. This is not the first time I’ve come across a great recipe that calls for this flour, and I was just wondering if there were other flours that would work just as well.

    Mark

  62. Rina

    Hi Elise,
    Just a heads up for all those of us who can’t have dairy: I just have the second batch of my “no-cheese” bread in the oven and they turned out SOOO good! I used a non dairy cheddar and almond milk, added a pinch of Italian herbs and some garlic for taste and voila! It’s so delicious! I can only imagine how good they’d be with real cheese… *sigh*.
    Thanks for your inspiration!

    Great! Thanks for letting us know. ~Elise

  63. Yani Kruger

    Has anyone thought of using the same dough mix and making waffles with it?
    I have done it then poured honey over and they are just Yummy

  64. Yani Kruger

    EX-Pat in Brazil,
    what can I say, wonderfull food, people and a tropical botanical graden, with 7500 km of the most wonerfull beaches

  65. Yvette

    I just took these out of the oven. They look great, even if very different to the picture in this post.
    First off I think the measurements are way off. I followed the recipe to the T but was a bit confused when it said that 1 1/2 cups of Tapioca = 170 gramms. I think this should be closer to 230-240 gramms. (Us Europeans are often confused by using “cups” as measurements but I have used American recipes before and 1 1/2 cups as 240 gramms always worked out perfectly.)
    So then the ratio of liquids and solids was obviously off and I was left with a very thick doe as opposed to a smooth, more runny mixture, as seen in the pictures above.
    Secondly, my mini muffins did not rise as nicely as the ones above.
    Thirdly, I had to cook them way longer than 16-20 minutes, ended up in the oven for 35 minutes.
    They taste nice though, golden and crispy on the outside, gooey on the inside. But not at all like the real thing.

    Hmmm. Well the recipe I started with was in grams. I measured the amounts out exactly in my kitchen scale first, then figured out how much it was in American cup measurements. So, if you used 230 grams of tapioca flour instead of 170, you would indeed have a thick dough, and not a runny batter. For this recipe, the batter should be runny. There are other recipes that use a thicker dough, that you basically form in your hands and place on a flat backing sheet. ~Elise

  66. Lillianne

    What other cheeses did you try? Thanks.

    Parmesan and cheddar. I liked the queso fresco the best, then the parmesan, then the cheddar. ~Elise

  67. Aleta

    I made these tonight along with the Salmon Fish Stew. We were worried when our first batch in mini muffin tins didn’t puff as much as yours so our second batch in regular muffin cups is in the oven right now. Any idea why it wouldn’t puff (did I blend the first batch too long)?

    Love your website. I make a ton of your recipes for my husband and myself but this is my first time commenting.

    Hi Aleta! Hmmm, don’t know why it wouldn’t puff up as much, though I did find that my queso version puffed up more than the other versions I made. You might want to make sure that your egg is at room temp, that helps the egg do its leavening work. I’ve added a note to the recipe about that. ~Elise

  68. laanba

    Thank you for this recipe! Houston is rife with churrascarias and all of them serve this bread. It is hard not to just eat the bread all night long which would defeat the purpose (meat!). I’m eating my first batch and they are SO good. I used the queso fresco and I think I just need to add a little salt. Luckily I have some more in the refrigerator ready to go. Now just to keep myself from using all the dough tonight.

  69. Elise

    I’ve upped the base salt recommendation from 1/2 teaspoon to 1 teaspoon. Given the salt level of the cheese you are using, you may want to add even more to get to the taste you want. Also feel free to add chopped herbs.

  70. The Aussie Farm Princess

    Thanks Elise for a fantastic dinner idea. I opened up the fridge this morning and pondered how I could use up some prosciutto and a few fresh tomatoes. I read your recipe and then instead of a (desperately needed) large grocery shop I opted to simply buy a bag of tapioca flour and have a (desperately needed) afternoon nap. With the least of effort, I am now a kitchen hero as we filled the warm buns with the prosciutto and tomato. It was feast fit for a king.

    What a great idea! ~Elise

  71. Dianne Pearce

    Wow- Made the batter the night before and baked these in the morning for breakfast – absolutely wonderful and fluffy! Very easy and it worked well. Thanks for another great recipe.

  72. anthony rizzi

    I love this bread. My Brazilian friend introduced this to me and I thought the inside was raw the first time I ate them. I want to hit up a churrascaria now!!

  73. Karen

    Oooh, these are good. If you have trouble finding tapioca flour, look for Chebe gluten free bread mixes in a health food store (or our Meijer carries them). I try not to buy them too often because I get addicted very easily. They use tapioca flour for all their mixes.

  74. Jenny

    We had a Brazilian housekeeper growing up and I so fondly remember these little cheese puffs waiting for us when we came inside from playing in the cold. I made the cheese puffs from your site just last week for my kids, trying to replicate that experience from my childhood, and it didn’t quite cut it (but they were good)! I can’t wait to try these – thanks!

  75. Lillianne

    Oh, so good. Queso fresco was perfect. My daughter said they should be called mini-poppins because they just poppin to your mouth. I saw a ranch flavored queso in the store and want to try that next time.

  76. Brandi

    Good call on upping the salt Elise, the texture was perfect but they did lack a little taste. Looking forward to making them again with more salt and maybe a little herbs. Maybe even a cheese like Havarti with dill would work. Thanks!

  77. Kelly

    Delicious!

    I did a test run (2 batches of 16) with a girlfriend this weekend and then took 48 to work today. There is a Brazilian steakhouse right near the office and some of us have eaten there. I wasn’t sure how similar they tasted. Some of the guys said they tasted better! :D The tapioca flour seems pretty easy to find in the Baltimore area but did have some trouble locating the queso fresco. I found it at Wegmans and Whole Foods. I didn’t realize but you did mention the weight in grams for the cheese – very helpful! I found a .4 or .5 lb block of cheese was just about right for the 48 batch. I really appreciated the grams to cups for the flour too as it’s difficult to convert weight to volume for random substances. :P

    I found your facebook page and became a fan. Looking forward to trying your other recipes! :D

  78. Sharon

    These look delicious! Can’t wait to try the recipe. Sorry to be a pain since I know this has been asked a few times already in the comments, but would it make a huge difference in the baking time if I used a mini-muffin pan that has 24 openings? Those are the only kind of mini-muffin pans I can find, and the openings in my pan definitely look smaller than your mini-muffin pan.

    I don’t think it would make a difference. Although the photo is deceiving, this really is a mini muffin tin. ~Elise

  79. Renata

    We brazilians do make pão de queijo in various ways. I have a recipe for a giant pão de queijo thats made on a bread pan. You can just slice it up.

  80. Regina Ferri

    Thanks for the recipe for Brazilian cheese bread! That for sure brings back memories from a long time ago in Brazil, when after work every Saturday I stopped by the bakery to have the delicious cheese bread. For sure I am going to try this recipe. Thanks again.

  81. Sande Parker

    I noticed the Sacramento Bee left out ‘cup’ in the amount of Tapioca Flour in your Brazilian cheese bread recipe today. Also, where do you get tapioca flour?

    Hi Sande, Whole Foods on Arden/Eastern carries it. I would be that the WF in Roseville carries it too. Yep, I noticed that “cup” omission too. ~Elise

  82. Kim

    I made these today using queso fresco and they are so yummy. I live in a small town and the local grocery stores did not carry tapioca flour but I was able to find it at a health food store. I also had to bake them about 22 minutes total but that could be because I live at a high elevation (5000 feet). I am looking forward to trying them with different cheeses too.

  83. Barbara

    I just made these little gems; they were quite delicious and very addictive. My rolls were quite fluffy and puffy, however they did not have the nice round dome top. The side walls rose straight up with a flat top. Any ideas?

    Don’t know. Of all the batches I made, these pictured here came out the prettiest. ~Elise

  84. Megan

    I LOVE (adoro!) pao de queijo, and have been reading Fer for years, before her food blog. A delightful collision of worlds. I had never heard of the blender method. Will give it a whirl. Ahem.

  85. Megan

    I just made these. The texture is dead on and really delightful. But they tasted nothing like any pao de queijo I’ve had before. They tasted like…tapioca flour, which I didn’t know had a taste. (I did add an extra 1/2 tsp salt.)

    These were so easy, I’d love to try again but might stick to a traditional recipe (ie, what I’ve tried before :) or try a different cheese.

  86. Luciana Bordallo Misura

    Elise, the Brazilian recipes I have call for a mix of “queijo de Minas”, which is the white fresh cheese very similar to queso fresco, and parmesan cheese. Usually 1/3 parmesan + 2/3 queijo de minas/queso fresco. I think that helps with the salt, since parmesan has a lot more salt than queso fresco. I have to try this recipe, it looks easier than the ones I have!

    Thanks for the advice Luciana! ~Elise

  87. Jeanette

    Elise, thanks for always having exotic recipes on your site! I love trying new recipes and your recipes never fail me. I actually made these today, and I used tapioca starch instead of flour. Should it come out the same or would I have to alter the recipe? I will definitely have to try eating the cheese bread for breakfast with some honey! Sounds delish! Oh, and is there a sweet Brazilian bread recipe?

    So many questions! No idea about the starch. Every recipe I’ve seen calls for tapioca flour. Though given that tapioca is almost pure starch perhaps they’re the same? As for a sweet bread recipe, don’t know about that either. Perhaps a Brazilian reading this comment can offer a suggestion. ~Elise

  88. rose

    Made these yesterday. The texture was right on but I think there needed to be more cheese flavor. Thanks so much for this recipe – will definitely be making again and trying new additions!

  89. Quinca

    Elise,
    Being Brazilian means that “Pao-de-queijo” is one of my favorite, I like your recipe it is simple, with good
    results. Also I would like suggest using a pastry bag, to insert inside of the cheese bread, “Crema Mexicana” (a creamy cheese ), “Dulce de leche” or any other Jam of your preference, insert the filling when the bread still warm.
    Will send you a traditional recipe. Also you if you cannot find fresh white cheese, try to use Parmesan cheese (but be careful when adding Salt to the dough).
    Love your site.

    Quinca

  90. celeste faye sy

    HI Elise! I just finished baking a bunch. I’ve never tried the Brazilian cheese bread so cant compare. Mine didnt turn out as fluffy as the picture above though, hmmm.. maybe because i used regular size muffin pan. I followed the recipe to a T and used cheddar cheese. The texture is similar to “bibingka” or a type of rice cake here in the Philippines. Thanks :)

  91. josydaisy

    Hi Elise,
    I’m so glad you included this recipe on your list. This is probably one of my favorite things in the world to eat!

    I have a question though – i do not have a blender – what would be an alternative method to mixing the ingredients? Do you think a whisk would work?

    It might work, if you finely grated the cheese. ~Elise

  92. josydisy

    I’m gonna try this tonight – however I have one last question. I do not have mini muffin pans – can u think of an alternative? Maybe regular size muffin cups?

    If you use regular size muffin cups, the bread won’t rise as much. ~Elise

  93. Matt

    I found the Bob’s Red Mill tapioca flour at Harris Teeter and it was 5 dollars for 24 ounces. Only place I could find it though

  94. Paula

    Thanks so much for this, Elise! I used to buy these (something similar anyway) frozen at Whole Foods, but my local store stopped carrying them. My boys were asking about them just last week, and I love that this is easy and that the batter can be made ahead. Advance planning is crucial around my house! :)

  95. Jane

    Great recipe!
    I found tapioca flour masquerading as Arrowroot in my local supermarket (in Australia). The label said “Arrowroot* (*tapioca flour)”, then I looked at the list of ingredients and it was just tapioca flour – and a long explanation about how the two are usually interchangeable.
    Great recipe, and just as I remember from my time in Brazil……

  96. Manju

    These rocked! I love tapioca, cheese and popovers so I knew I had to make this. I used leftover fresh mozzarella and added extra salt. Yum. Next time, I’ll try using some Brazilian farmer’s cheese.

    I love this site and use many of your recipes (Italian pot roast, tomato pie). Your directions are clear, the pictures beautiful and your style encouraging. Thanks so much!

  97. danacakes

    8 years ago I spent a year in Bolivia where I ate cuñapés daily…I haven’t tasted anything like this in years! I used a large size muffin tin and feta cheese which left something to be desired. But I’m going to try to find a mini tin and some queso fresco to try. Thanks for sharing!

  98. Adriana

    These are in the oven as I type! I used queso cotija from Superior, a local Mexican grocery store here in OC…I just check on them, they look delicious, smell awesome and are going to disappear as soon as they come out of the oven, my boys are chomping at the bit to get their hands on them!

  99. Michele

    Yum! I made these last night to go with the Brazilian fish soup and rice. They were really great! I used queso fresco from WF, Bob’s Tapioca flour. The dough was really runny, more than I was expecting, but it still turned out nice.

  100. josydaisy

    Ah… I finally made the cheese bread. I used a combination of queso fresco and Parmesan cheese – a lil more salt and I used regular muffin pans but just filled each cup only halfway. The result was a super delicious cheese bread that tasted almost exactly like the ones i get at Fogo de Chao. Sooo good. Your recipe was soooo easy to make. Thanks for this great recipe of something I love so much but is hard to buy.

  101. Richard

    Followed your recipe exactly as you have it in your blog and these came out perfectly in the mini-muffin pans. My partner came back from Brazil after eating these and has been begging for me to make them. Thank you so much for sharing an excellent recipe. I’m looking forward to trying these with other cheeses as well as the other recipes you have linked to.

  102. linda

    I just made a batch, and it was a total disaster. They came out rock hard and inedible. I must have used the wrong type of tapioca flour? Mine was called “cassava flour”, but it was yellowish, not white. BOo hoo, a huge waste of ingredients. My kids were waiting for them too! :(

    Sounds like you had the wrong ingredient. Tapioca flour is white. ~Elise

  103. Adrienne

    I finally made these last night, and they were really stellar, I loved the chew from the tapioca flour and my friend who has recently traveled in Brazil was SO EXCITED to see them come out of the oven. I swear I didn’t actually plan the menu with her mind, she just happened to stop by in time for dinner.

    I used a little buttermilk because I didn’t have quite enough milk left and I liked the slight tang it gave.

    Love the idea of adding buttermilk! ~Elise

  104. Estela

    Just wanted to mention that any Asian (or maybe international?) supermarket should have tapioca flour. Tapioca flour is a common ingregedient in Asian foods, such as Vietnam or Taiwan.

  105. Mandy

    In Sao Paulo, we would cut them open and put a little meat or chicken in them and some type of cheese that we squeezed out of a bag. They are soooo delicious. For dessert, they were made without the cheese and we put caramel in them! I miss Brasil!

  106. Jamie

    Hi Elise – long time reader, first time commenter. We had dinner last night at an excellent Brazilian steakhouse for our 1 year anniversary. They had these delicious cheese rolls there that looked exactly like yours (pictured). I am going to attempt to make them at home. Thanks for always giving us a great variety of tastes to try! (Also, I am linking the recipe on my blog, please let me know if that’s not okay!)

  107. Mindy

    I found tapioca flour at Ranch 99 in Northern California. They have tapioca starch and tapioca flour. The tapioca flour is $0.59 each bag.

  108. Jenn

    Tapioca flour can be found in Asian markets too. It’s used to make batter for fried things in a lot of Asian cooking. I just got a bag for $1.50 at my local Asian market!

  109. Qing

    Thank you! Thank you! Thank you!

    I came across your blog last night while googling for instructions on making caramel. I haven’t been able to pry myself away since. I was looking at the various lamb recipes last night, right after I had a very satisfying dinner, and my mouth just couldn’t stop watering!

    My first reaction upon seeing the picture of these cheese bread is ‘OMG, that looks exactly like the yummy bread I had in that Brazilian restaurant!’. I can’t wait to try out both versions. The only thing I am afraid of is that I’ll eat the whole batch or batches and that will not do good to my waistline. :)

    I do have one question about the muffin pan. Do I need to dust it with flour after oiling it, or is a thin layer of olive oil enough?

    No need to dust the pan with flour, oil is enough. ~Elise

  110. sabrina

    Great recipe, is there any substitute for the tapioca flour? like tapioca starch or just regular flour?

    You can use tapioca starch, it’s the same thing as tapioca flour. Regular flour will not work for this recipe. ~Elise

  111. Julie Fernandes

    I would love to make these Brazilian cheese breads but topioca flour is not available here in Mumbai-India. Request for any other substitute?

    This cheese bread must be made with tapioca flour, there is no substitute. If you want something similar, but made with regular flour, check out the cheese puffs recipe on the site. ~Elise

  112. Kat

    Great recipe! For anyone wondering whether this works in a regular-sized muffin pan, it does! The first time I made this, I poured it into 10 regular-sized muffin cups and baked for about 25 minutes. They came out very similar to popovers, but a little chewier inside. The second time, I replaced some of the oil with milk and only poured the batter into 7 muffin cups. My result looked like yours, Elise, only bigger. I’m not sure if they came out differently because there was less fat, more batter in each cup, or both. I also tried 2 different cheeses – first, cheap supermarket feta (bleh – I was asking for it); then, parmigiano-reggiano – tasty! Despite their different aspects, my roommates dubbed both versions successful, and I’m looking forward to making them with my mom, who is gluten-intolerant AND owns a mini-muffin pan. Thanks, Elise :)

  113. Jessi

    Thanks just made them today, although instead of oil, I used butter, and they came out really moist….delicious! Thanks for the recipe!

  114. Steve

    Made this yesterday using about a cup of grated Parmigiano Reggiano (Parmesan) cheese. The batter seemed very watery so I added more Tapioca Flour. I ended up using about 3 cups of Tapioco Flour. Maybe is was because I added more cheese. Anyway it all turned out great and they tasted terrific. We had some as an accompaniment to dinner – very yummy indeed.

    Thank you for the wonderful recipe.

    Yep, the batter is pretty runny. Almost like pancake batter. Glad it worked out for you with the changes you made! ~Elise

  115. Ling

    Hi Elise,

    This was my first time doing bread and it was a great success! I love the fact that the ingredients are easy to find (I’m from Singapore and tapioca flour is cheap and commonplace) and the method so easy!

    I’m addicted to the soft, cheesy and chewy interior of the bread. I only have grated parmesan at hand and hence that was the only difference I made to the recipe. Thanks for sharing this great recipe! It is now my favourite. :)

  116. lois

    Try an Asian market for the tapioca flour. Mine charges only eighty cents for a pound bag. This is less than a quarter of Whole Foods price. Also a great source for rice flour.

  117. Micron the Cat

    Ok, totally addictive. In the last two days, have made three batches: first was per recipe, using soy milk and asiago cheese. Yum, but overcooked by 2 minutes. All my cooking uses soy milk now.

    Second batch this morning featured a hard cheese from Sweetgrass Farm (Thomasville, GA) and one large clove o’ garlic. Reduced cooking time to 17 minutes. Yummmmm….

    Third batch just pulled from the oven features Swedish Farmer Cheese, one small clove garlic, and fresh oregano and rosemary. Gotta go now, they’re calling my name…

    Thanks for the recipe!!!

  118. Beth

    These are so very good. We have no gluten issues here, but I often make them for people who do and they so appreciate them too.
    Everybody loves these and they’re so easy!! Just grease the pans well so they don’t stick.

  119. Chef Priyanka

    These looks really yummy and simple! they look similar to indian Batata Vadas which are spiced potatoes in a batter than fried, but they can be done in puff pastry too! yummyy!

  120. TexanNewYorker

    My husband and I LOVE THESE! We’ve made them over and over. The first time we followed the recipe here exactly as written. We, too, had difficulty finding the tapioca flour and the queso fresco; the flour we found at Whole Foods (Ener-G brand) and the queso fresco we found at a local cheese shop.
    The second time we ran out of tapioca flour so we threw in bread flour, expecting failure (about 3/4c. tapioca flour + 1/4c. bread flour); but they came out almost exactly the same. Yay!
    We’ve also used buttermilk instead of milk; I like the added tang, but my husband does not.
    We almost always add a little extra salt.
    The batch we made this weekend was a double batch using mozzarella; we stored the batter in the fridge overnight (it thickened and didn’t pour as easily, so we scooped it with a spoon). The next day we baked each batch separately, and our families loved them! My dad says they’re “strangely addictive”.
    Oh, and yesterday’s batch was made with “tapioca starch” which by look, feel, and taste seems to be exactly the same thing as tapioca flour (it was Bob’s Red Mill brand).

  121. gf fan

    for everyone struggling to find tapioca flour, or unhappy with its price: stop looking at grocery stores! go to a local bodega or an asian market! you’ll definitely find it there for less, and you’ll be supporting a local business :)

    personally i love to add finely chopped olives, or peppers, or sun-dried tomatoes to the mix, along with onion and garlic powder. turns out delicious, no matter what i add! and it seems like any cheese can be used as long as it’s not runny like brie

  122. C3

    Thanx for sharing the recipe! They ARE strangely addictive! I will make them again but will throw in some bacon bits as well.

  123. Danielle

    I’m new to the Sacramento area and wondering where a good place to buy tapioca flour would be? I konw the vietnamese use a lot of tapioca, and I also hear nuggets might carry it. Thanks!

    I get it at Whole Foods. ~Elise

  124. Sheila

    Delicious! I attempted to make pao de queijo before using a different recipe but it was a disaster. This recipe was so much easier to make!

    I used a regular muffin pan since I didn’t have a mini one, and was running low on olive oil so I used vegetable oil instead. They still turned out great!

  125. Tiffani

    Finally got to make these tonight! I added some parmigiano-reggiano, garlic, and a little fresh rosemary. And I upped the salt by a 1/2 teaspoon. They puffed up and came out awesome. Very good!

  126. Christine O

    Made these several times using this recipe. They were excellent and tasted exactly like the rolls my local churrascaria serves. Only change: I didn’t use olive oil and used vegetable oil instead (the olive oil taste was too strong for me in my first batch) and I always dump a lot more parmesan cheese in the batter. Delicious!

  127. Mz.La.T.Da

    Thank you for the awesome recipe, it is absolutely delicious and easy to make! I have made this MORE than a few times and it leaves my guests begging for more! Thank you again for posting this!

  128. Eric

    Thank you for the great recipe, by far easier than other recipes I’ve tried =) I still haven’t tried any cheese other than Parm though so I’ll have to give that a shot.

    For Tapioca Flour, I first went to Whole foods which was quite expensive. Later on I discovered Tapioca Flour at the Asian market for around 99 cents a box so that was a much cheaper solution to this. Just wanted to add that tip to anyone who lives close by an Asian market.

  129. sam norwood

    Goat cheese in the middle = Dankness :]

  130. Melissa

    I LOVE these. Being gluten free these babies are awewsome (and quick) to make a sandwhich out of. I’ve had great success making them bigger and stuffing with chicken salad, sandwhich fixins you name it. I love that I don’t have to spend ALL afternoon making bread! I made the batter and it lasts me for lunch all week!
    Thanks so much!

  131. Pearl

    we go to the churrascaria once a month. my daughter is so in love with this bread! tapioca flour can be bought (along with so many whole foods items) from Vitacost.com at discounted prices. thank you for your easy recipe. i am not a baker, so using a blender is perfect for me :)

  132. Sandra Regina

    I made a batch for a dinner with a friend who is gluten intolerant. She ate about five of the litte mini-breads before dinner. They really are addictive.

    I couldn’t get queso fresco so I used colby and a little bit of asiago and it turned out really well.

  133. lia

    These tasted great! I have been looking for an easy recipe for these so I am very excited for your recipe!

    I wonder, however, how I can get these buns to be round and not as deflated looking as mine are. Is this possible or perhaps it is by using the recipe with potato that they can get the round shape?

    Regardless, they taste great! Thank you!!!

  134. Elise

    Because I’m still getting questions about the muffin tin, I’ve added a photo comparing the mini muffin tin and a regular tin in the ingredient section of the recipe. For this recipe what works best is a mini muffin tin, which is what I used.

  135. Mike

    My wife and I ate at a Brazilian steakhouse last week and they served this bread there. I was wondering how it was made and found this recipe. Fantastic! Really easy to make and came out almost exactly like what we had at dinner. I’m sharing this will all my friends!

  136. Beth

    Thanks for the yummy recipe! It seems very resilient to alteration, which makes me excited to try more variations in the future.

    I couldn’t find a mini muffin tin, so I used a regular one (the batter filled 12 cups). The breads deflated a bit after they came out of the oven, but they were still delicious. I used part-skim ricotta and doubled the salt, since that cheese has such a mild flavor. The bread came out saltier than I expected, though, so I’d use less salt next time. I also added about a teaspoon and a half of herbes de provence, which turned out really well.

  137. Shuku

    Elise, I’ve lurked around your site for some time now, but I had to tell you that I made the kneaded pao de queijo and it was a hit. It’s exactly like I remember having in university, but so much better. It makes a HUGE amount of dough even at half the amount – I have 41 small little puffs that fit into the small of my palm, and leftover frozen dough!

    One tip I’d suggest is that when forming the dough into balls for baking, wet your hands. Otherwise it becomes very, very sticky. And when you’re adding eggs at the end, it looks like a particularly disastrous accident because it’ll be SO soggy at first – but the tapioca flour will absorb it and it’ll be nice and silky like the recipe asks for. Sticky, but it will come out perfect!

    Thank you for this recipe, I’m definitely making this again (family and friends have already expressed their desire for more…)

  138. Kelly

    These look delish! I want to make them for apps for a party this weekend. But I couldn’t find queso blanco. they did have a “queso dip” cheese block. would this be the same thing? I only tried one store but wanted to ask you first before I go all over town looking for queso blanco!
    thanks so much!

    What we recommend is queso fresco (haven’t heard of queso blanco per se). But you could use whatever grated cheese you want. Cheddar works. I recommend looking through the comments to see what combinations others have tried. ~Elise

  139. Tina

    How do you store these after you have made them? I put the left over rolls in a ziploc bag but they no longer look puffy and taste a little oilier now.

    You should probably eat them right away after baking. Store the batter in the fridge and only make as many as you want to eat. ~Elise

  140. Dan

    Thank you so much for sharing this recipe! I made these last weekend and they tasted exactly like the ones at Fogo De Chao. However, I used tapioca starch instead of tapioca flour. I also used Crystal Farms Parmesan cheese and 2tsp of salt. It did end up a little too salty so I will follow the recipe next time and stick with 1tsp.

    I bought the tapioca starch at an Asian grocery store, it was a clear bag with blue writing on it, I can double check the brand if anyone wants to know.

    The only thing is the bread never retains the puffed shape like at the restaurant. I don’t care though, I’m just concerned with the taste! Love your site!

  141. Dan Clarke

    Just to let anyone in the UK know – you can get tapioca flour (again, sometimes called arrowroot) in most chinese/japanese grocers here. Also, for a little savoury twist, try adding some chopped fresh tarragon to the batter before baking: dee-lish!

  142. Scotty

    Hi. I made this recipe lastnight and it turned out Oishi, Thank you. I too like another poster said, had them rise up like mini toilet paper tubes. I wonder if the type of oven could cause this. I have a convection oven. I think that maybe the hot air swirling around the bottom of the tin causes the outside to cook rather quickly firming it into shape? No matter the shape, they tasted nice. Alothough my dadughter told me “Needs more cheese Daddy”. This recipe filled my 24 count mini muffin tray. Cooked them for about 20 minutes. I live in Japan and could only find Tapioca Powder. The bag felt just like corn starch, kinda squeaky when you squeeze it. So coulda been starch or flour, and that brings me to, what if…. rice flour or corn starch? Hmmmm

  143. Liz Nena

    I love pastries especially bread or rolls. I came across this site and thought I try this recipe out.I just made these and it is so airy and light a little bland but its good- very different taste. And yes; I agree it is somewhat close to a mochi texture..I love mochi ice-cream :)
    Anyhow, I love a little sweetness in my bread and so maybe next time, I’ll add a bit of honey. My bread rose straight up in my mini muffin pan and then it tilted abit to the side and so as you bite into it there’s like this air hole in the center- nothing in there..is that how its suppose to be? I read it here, that its more like puffs pastry.mmmm….Well, nonetheless, I loved it very different texture to a flour like pastries. I will surely make it again. Thanks!

  144. Penny Wolf

    I made these and LOVE them! I love them the next day also. Even my 16 year old cat likes them and I mean follow me all over the kitchen likes them. Thank you so much.

  145. Hidayah

    I just finished making these. The batter was really, really stiff. I live in Qatar and, while on my journey to mainly gf cooking, have not yet found tapioca flour, but made my own by putting whole tapioca in the coffee grinder and sifting it. I thought maybe the liquid measurement was wrong…..Should the batter be pourable?

    The batter should be pourable, and it sounds like it doesn’t work to just grind up tapioca. ~Elise

  146. MiiAki

    Hello there, I was wondering if I could substitute the tapioca flour with glutinous rice flour? I happen to have that on hand, and would like to try this recipe out asap.

    Thanks!

    You could try it. I have no idea if it would work though. ~Elise

  147. Yoko

    I just tried it with half tapioca flour and half sweet rice flour (ran out of tapioca T0T) and after 20 min of baking, it looked almost like it should, with some cracks at the top. Tasted a little mealy..popping them in the oven again to see if it will improve, but I think this recipe requires tapioca flour in order to get the desired texture.

  148. Dana

    Just wanted to say thank you!! Tried the recipe and it works wonderfully!!!!!!

  149. Natalie Cespedes

    Hi Elise,

    Thanks for posting a pao de queijo recipe that’s so easy to make. I have made this twice, following your directions and measurements exactly, using tapioca flour, half cheddar cheese, half mozzarella but the paos do not puff up like yours did in the pics. I did use room temp egg as mentioned in the comments, and I’m using the same size mini muffin tins too, filled up half way, so I’m not sure what could cause mine to not puff up. Any suggestions from you or others on this thread who have made this recipe? Could the measurements be off and we need to use less flour? :-/

    Thx!
    Natalie

  150. Meli

    HI – thank you for this recipe. I truly love your website :) I followed step by step and even used the same brand or tapioca flou, but like others mine did not puff up. The center never puffed it looked kind of like half a melon with a little hollow center. Also mine came out super salty! lol I will try this again later in the week, hopefully they rise this time.

  151. Vanessa

    I don’t know what I did wrong, but my batter/dough was so runny and the oil leaked out onto the floor of my oven. There was so much smoke I was afraid it would start a fire. On the bright side, the end result tastes great. I’ve got the rest of the dough in the fridge, hopefully it will thicken up a bit. I will also be adding some more flour to it, to try to prevent runny oil

  152. don amy

    at the age of 70, I just made twelve Easy Brazilian Cheese Bread
    My god, good………I ate almost all of them..great job y’all…..I have another batch in the oven………..thanks..

  153. Luda

    Made this for my family last night. It was a hit! Then a few coworkers of my husband tried it, and have been requesting it everyday! I gave them the recipe instead lol.

    I used fresh grated parmasean instead of the cheese recommended in the recipe and they taste delicious and have the right texture/consistency to the type of cheese breads I’ve tried in brazialian cafes.

  154. Lynn

    Thanks for the great recipe! I made them today and it tasted so much like the ones I bought from the bakery here. I tried with Parmesan cheese. Can’t wait to make some with cinnamon soon. It’s so simple and hassle free to prepare.

  155. C in DC

    Elise – Is the original recipe just 3 times the one you posted here or did you make other changes when reducing the recipe? I want to make these for a group. Thanks.

    Hi C, the original recipe was given to me in metric, which I painstakingly converted and reduced. Unfortunately I have lost the original recipe, and since it was so many years ago I can’t remember if I made any changes. I don’t think so. I think you can just triple the amounts. I do recommend reading the comments on the recipe though. It seems that people have had a better experience adding herbs and salt to the base recipe, or using Parmesan. ~Elise

  156. Amber

    I have made this recipe time and time again and love them. They never make them past a couple min of me taking them out of the oven.

    ****MY QUESTION is are they good the next day if stored in an air tight container? Was thinking of bringing them for a pot luck, but wanted to make sure they can hold up!

    These Taste just like Fogo’s! And I absolutely love them…DON”T Forget the salt or season salt. My first batch I did and they were rather tasteless.

    Good question, I don’t know. We eat them as they come out of the oven. ~Elise

  157. Natalia

    Omg! I just made them and they taste so good! And the recipe is soooooo easy! Im Brazilian and I confess I was a little skeptical at the beginning but this recipe is awesome! I’m so glad you shared it with the world! Thanks a lot! :)

  158. Siobhan

    Oh my… fabulous! And fantastically easy! A million thanks!

  159. Tina

    Absolutely fabulous. I used queso fresco like you suggested…this recipe was SO easy, and my Brazilian fiancee LOVED IT!

  160. alisa

    If you have an Asian market near you, you can find tapioca flour for very cheap. Mine carries it for 69cents for a 400g package.

  161. Dennis T

    I was in the San Francisco Bay Area where we ate at a Brazilian Churrascaria called Pikanha over the Christmas holiday. While the food was very good, having been to a number of similar Churrascarias in the Houston area (including Fogo De Chao), I was missing the delectable cheesy bites that usually accompany the meal.

    Today I tried your Pão de Queijo recipe and I am happy to report that it is excellent and has satisfied my cheesy bread fix!

    I was able to find “Tapioca Starch” in Asian markets in California as well as in Houston for $.79 for a 14 oz. bag.

    I also saw your bonus recipe and decided to add potato to your quick recipe and it worked out great!

    This bread is definitely more like a hot cheesy mochi than other bread and is delicious! Thanks for sharing!

  162. im brasilian

    im brasililan and this is not how we make but it still turned out good

  163. Li

    Hi Elise, thanks for the recipe. I’ve made this a couple of times and came out great all the times. When my mum made it, they were air bubbles trapped in the bread … I wonder why is that? Mom is using a different cheese and brand of tapioca flour, would that matter? Although I think that mom’s bread is absolutely fine, but she is disappointed that she is unable to produce solid brazillian cheese bread.

  164. Pam

    Hi there, have you tried this recipe without dairy? I wonder about using soy milk? The cheese I’m not concerned about as I can use goat or sheep. Love this and your moqueca recipe – it rocks!

    Pam

  165. hk

    hi elise! i was wondering, can i use an electronic mixer to mix the ingredients instead of using a blender?

    Perhaps, on a high enough setting. ~Elise

  166. Lori

    Quick, Easy and Delicious! Loved these! Thank you for the great recipe!

  167. E. Williams

    I have all the ingredients. Do you think a food processer or KA would work just as well? Thanks so much in advance.

    A food processor might be messy because the batter is pretty wet. A mixer would work better. ~Elise

  168. Lea Widemann

    Hi Elise,
    I know it’s a little odd to comment on something from two years ago, but I saw this recipe and it looks just fabulous. However, I’m on a diet, and I was wondering if this recipe would work with 1% milk, and a lower calorie cheese (not so little calories that it tastes of nothing though).

    I’m guessing that this wouldn’t be particularly good for a diet, even if you cut back on the fat. Tapioca flour is pure starch. All carb. The sort of thing your body would quickly turn into fat. ~Elise

  169. Emily

    I just made these and they are perfect and everything I hoped they would be. Just like what you get a t Brazilian restaurants!

  170. Courtney

    I make this once every week or so, and I always use my stick blender to mix everything. It works really well. I have used both a mixing bowl and a 1 quart high sided cup, and the cup works the best.

  171. Raquel

    I cannot wait to try this recipe, I have been searching for a week for tapioca flour….nothing!!! So to Meagan who said it is easy….NOT SO!!! Our whole foods does not have it, nor our sun harvest or any of the grocery stores. I finally resorted to getting the tapioca pearls and a coffee grinder. Hope that works! I can’t wait to try these! Thanks so much!!

    I don’t think it’s going to work with tapioca pearls ground up. I’m surprised you couldn’t find it at your local Whole Foods. It would be where they keep the other gluten-free flours. ~Elise

  172. Sydney

    This was so great, just like the ones from Fogo De Chao! Thanks for posting this

  173. Shentonfreude

    These are insanely easy to make, 30 minutes total, and turned out really well.

    I’ve been making them the (?) more traditional way by boiling the milk and butter, then using a mixer to beat in the manioc flour, and baking naked on a cookie sheet. I think that method comes out just slightly better — a little crunchier crust — but this is so damn easy there’s no excuse.

    You can whip these up if guests pop over unannounced, quickly, without making a mess.

    Thanks!

  174. Ella

    Hi. Can I use All Purpose flour or Cake flour instead of Tapioca flour?

    No. This recipe requires tapioca flour. The closest thing we have to a similar recipe using regular flour is cheddar cheese puffs. ~Elise

  175. pinkcot

    I’ve done this recipe twice and its been addictive! Simple and delicious. I add shreds of cheese on top of each bread before i bake them. Adds more flavour and crust on the top. Thank you for this recipe!

  176. Jodi Stewart

    Hi Elise, this is a great recipe! I’ve been messing around with the amount of tapioca starch and adding different things to it, (like diced olives) and I’ve had a lot of success. Thanks for sharing!

  177. Alys

    Since tapioca flour and cassava flour are both made from manioc root are they interchangeable for the pão de queijo? Does tapioca flour go by another other ethnic name? i.e for Indian food, Thai food etc.?
    I am almost two hours away from a Whole (Budget) Food but have access to several other ethnic ingredient markets.
    I came to know and LOVE these while in retreat in Brazil. I use what tapioca flour I have found very sparingly since it is so pricey.

  178. Torry

    I just made it in less than 30 minutes!!!! It was AMAZING!!!!!! Thank you for the recipe!!!! I love em’

  179. D

    They look so sad! They are supposed to be perfectly round and golden!

  180. Rachel

    Hi Elise,
    Is’t possible for me to use the mixer instead of a blender? Cause I couldn’t quite recall where it is now. :p

    • Elise

      You need the blender to purée the grated cheese into the mixture. That said, I haven’t made it with a mixer, and if a mixer was all I had, I would certainly try it and see if it works out.

  181. Lucy

    This looks amazing but has anyone tried this without the cheese. I can’t have dairy or any alternative like soy. Will it still come out like regular dinner rolls? Maybe some nutritional yeast? Thanks in advance :)

  182. Kiara Bruan

    Is it alright if i use just a normal flour?

  183. Frank Mosher

    Sensational!!!

  184. Dora A

    I just made these and OMG they were good.
    BUT…
    WHEN I make them again, I’m either using fresh made butter, (I make my own butter from fresh cream, better than anything you will get in a store!) or a lot less olive oil. All I taste is the oil. Otherwise, the texture is perfect and the flavor is spot on!

    • Dora A

      Also, I used the whisk attachment on my stand mixer in place of the blender. It was fine, maybe just work it a little longer.

  185. Shay

    My husband served an LDS mission in Brazilia, and they used to buy pao by the bagful! He loves this recipe, I make it several times a month! I’ve made with many types of cheese and all have turned out wonderfully. I always, always double it, it barely fits in my blender that way, but it’s worth it! Thanks for the delicious recipe!

  186. Kara

    The cheapest way to buy tapioca flour is your local Asian market. It will be with the potato starch and other such oddities. In fact for gluten free folk it’s the cheapest way to get many many ingredients and naturally gf foods.

  187. Julie

    Oh my! Hope I can find tapioca flour in Paris, TX otherwise I have to wait until our next trip Dallas! My husband and I loved these things at Brazilian restaurants when we lived in the big city! Anyone have success making these in a food processor? I actually don’t own a blender!

  188. Sonya

    I just made this today. I should have doubled the batch because everyone loves them and wants seconds. I keep getting asked for the recipe. I ended up using Parmesan cheese because I couldn’t find any grated queso fresca and I am not very good at grating cheese blocks.

  189. Michelle

    I just made these last week and have a couple tips that might be helpful. They turned out tasty and were definitely a hit for the group I was hosting, but I would say (just as Elise did) that the texture does not resemble bread at all, but is much more like a chewy oily mochi.

    The main problem I had was in mixing the tapioca flour. I first put the milk in the blender, then measured out the tapioca flour, then the oil, then the grated cheese and then the eggs (I tripled the recipe as my mini-muffin pan holds 24). I did the eggs last so they could warm up to room temperature. By then, the tapioca flour had completely gummed up the blender blade and turned almost solid (weird I know). I tried loosening it with a spatula, but it was very very stiff and the blender wouldn’t work (and I was worried I’d break it).

    I ended up pouring the mixture into my stronger Kitchen Aid stand mixer and using the paddle attachment on Stir (low speed). This worked well and once the KA got going, suddenly the batter became liquid-y.

    As a nerdy ex-physicist, I suspect that the tapioca starch + liquid formed a non-Newtonian fluid, which is a fancy way of saying that the fluid stiffens (becomes more viscous) when a force is applied on it in a certain way (a motorized blender blade). There are some awesome videos online about this (ketchup is a non-Newtonian fluid as well) where people can stomp across a pool of cornstarch/water, but sink once they stop moving (and thus applying a force) (https://www.youtube.com/watch?v=D-wxnID2q4A).

    So, the funny thing was I poured one muffin straight from the kitchen aid mixer and then decided that I should maybe put the stuff back in the blender now that it was liquid-y (to break up any cheese chunks). After baking, the first muffin I poured didn’t puff up at all, but the rest did (a fortuitous science experiment). So if you use a mixer and not a blender, I’d up it to a higher speed to introduce some air to the batter, so it puffs like it’s supposed to.

    In short,
    ADD THE TAPIOCA FLOUR AT THE END IN BATCHES.

    and/or mix in the KA stand mixer first, then use the blender. I don’t have a high-speed super powerful blender, so I guess mine couldn’t handle it.

    I used queso fresco, and with the salt recommendation, it was a little salty for me, but I tend to like things less salty than most people.

    All in all, a fun, unique, fairly easy and very tasty recipe! Thanks, Elise!

  190. Whitney

    I love these. Super easy to make and so tasty!! I have passed along this recipe to so many people.

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