Awesome recipe. I’ve been wanting to try making Pão de Queijo even since I watch a business pitch for a frozen version of this bread on Shark Tank.
I modified your version (thank you) by doubling the ingredients (go big or go home), adding fresh ground black pepper, dry chili peppers, and a mix of strong grated cheese, a bit more salt, and some sugar.
Since the recipe is similar to making Korean mochi bread… I found that the consistency (after blending) should be like a relatively thick pancake batter – slightly less viscosity than molasses.
Tip: Test the flavor and baking consistency by cooking a sample like a pancake. It should cook firm with a gooey mochi-like centre.
Today, I am making a new batch, only this time, I am grinding my tapioca flour because I only have pearls available. Hopefully, the coarser grind won’t affect the final quality. Since rice starch is very similar to tapioca, you may substitute the grain.
Thanks so much for this recipe, it’s the easiest pao de queijo recipe I’ve seen online, and extremely yummy :-)
The tapioca flour can also be found at Amazon. Here is the link:
Polvilho Doce 1kg/ 35.2 oz https://www.amazon.com/dp/B00558VR6S/ref=cm_sw_r_cp_api_zt54zbF28H63S
I’m originally from Brazil and also from the land of the original pao de queijo, which is Ninas Gerais. This recipe is simply delicious, light, easy and it gets 5 Stars! Well done and thank you for sharing it with us.
I just made these tonight and they’re really yummy!! Great for us gluten-free peeps!! I don’t use milk in anything so instead I used 1/3 cup water and 1/3 cup Greek yogurt and feta cheese. Super easy — thanks for the recipe! :-)
Loved these…I had to make 3 batches in a row. I used Almond Milk the 1st time and they turned out good. A little harder crust. I also used a regular muffin tin filled half way the second time. Also very good! Don’t over cook as the crust gets very hard. I love this site and have been making fabulous recipes off of it for years.
Hi Elise, I’m about to make these for a party. I need to make 100. What is the best way to convert the measurements? Do I do multiply every ingredient 6 times the amount you wrote for 16 pieces?
Hi Lidia, 6×16=96 so that will get you close to 100. I haven’t tried scaling the recipe up to that degree, but I don’t see why it wouldn’t work.
I was wondering about a dairy free alternative….any ideas…thinking FOLLOW YOUR HEART shreds????
Made the recipe with cream cheese. Tasted great although i would add a bit of salt next time. Every pao puffed up nicely but had a hole at the base. What did i do wrong?
Hi Linden, you did nothing wrong. Sometimes that happens.
Can you please give me any idea of the carb count?
Hi Phoebe, we don’t calculate this information. You may look for an online nutrition calculator to help you figure it out.
So, I calculated the calories for each individual ingredient in the amounts listed, and I came up with 1,485 for the total calories. Since this recipe makes 16 mini-muffin-sized bread balls, that comes out to roughly 93 calories per cheese bread. I have no idea if calorie count changes when ingredients are cooked, though.
I made these and liked them, but I was trying to make a replica of “Brazi Bites” I got in Wholefoods. The ones at whole foods were crispy on the outside and airy and bread like on the inside, not chewy or mochi like. The ingredients look the same. Does anyone wknow how to make them like this?
This sounds delicious!
What size egg is best to use?
I use a size large egg.
For anyone gluten free or AIP, I use the blender batter and pour it onto a pizza pan or large cast iron frying pan bake it at 400 for 20 min approx. take it out add toppings and bake for another 15 min. Nice crispy crust and centre actually doesn’t rise but is very Cheesy. Different pans can give a different result..worth experimenting…all my non gluten free family and friends love it.
Easy, delicious & gluten free…my celiac sadness is finally cured!!
Thank you ☺
Mine collapsed every time I take it out from the oven
Hi FLordeliz, try letting them brown a little longer before taking them out.
Mine came out super hard and dry, any thoughts? I used Parmesan cheese
That is weird, no idea what is happening!
I use ‘Authentic Mexican Crumbling Cheese,’
Well im brazilian and cheese bread is our traditional food.. my state is famous for it.. i moved into Qatar and never had one..for 8 years… i found tapioca floor and it was laying on my pantry… honestly i was so suuuuper surprised with the results.. yamiii yamiii yamiii
I used feta cheese and ad more tapioca floor because i felt it was too liquid.. first time i cooked i could not remove from the muffin pan.. ( second time i used more olive oil and than… i end up making a third time :) so soo delicious easy to make and totally amazing..
Thank you soo sooo soo much…
For anyone struggling to find tapioca flour at a reasonable price: I buy it in the Asian store or Asian isle of my local grocery store. Costs about $2 for a big bag! Made these tonight with a mix of random cheese ends that were leftover in my fridge, and added some green onions for fun. So tasty!
Great idea Mia, thanks so much for sharing!
does it matter what type of milk is used?
Hi Mat, I’ve only made this recipe using regular (low fat) cow’s milk. That’s not to say it wouldn’t work with another kind of milk though. If you experiment, please let us know your results!
I have used coconut milk- since I don’t drink cows milk and it worked wonders! I think the tapioca flour makes it grow the same way. Hope this helps :)
I have used soy milk and they came out delicious! They did not form a dome on top and rather came up like a cylinder, but the taste is really good.
This is an easy and great tasting bread. I used Asagio cheese and the flavor was rich.
Hey! I made these and had some Cassava Flour on hand and used it – wasn’t super happy with the results as compared to a fabulous Brazilian rsestaruant in my city!! Would tapioca flour make a huge difference? Im going to try the Pao de Quejio recipe again using Tapioca flour this time.
Hi Barbara, the recipe calls for Tapioca Flour, so I’m guessing that using a different flour made a difference.
Tapioca flour is a must!
Oh my goodness! Just made these and they’re delicious. Came out perfectly and no sticking to the pan. I used refined walnut oil in the recipe and for greasing my nonstick mini muffin pan. They puffed up beautifully and I can’t wait to make them for company!!
Can you sub butter for olive oil?
Not in this particular recipe.
If I make the batter ahead of time and store in the fridge, does it need to come up to room temperature before baking?
Hi Carole, I don’t think so. Should work fine.
Thanks! I’ve made these before, and everyone loved them. Plan to make them again for Christmas, and it’ll make things less hectic to have the batter made ahead of time. Thanks for sharing this wonderful recipe!
1 kg polvilho
1 1/2 cup corn oil
3 cups milk
1 teaspoon salt
500gr provoloni cheese grated
Boil oil and 1 cup milk, add to flour and beat with kitchenaid hook until cold. Add eggs and 1 cup milk, continue beating. Add cheese and beat. This should make an elastic bread-like pastry, make ping pong balls with palms of hands , line them spaced on a baking tray and bake it in preheated oven 220celsius until golden. Right Batter shall not be is not soft and cupcake mold not used
I just made this recipe, except I made a few adjustments:
I used soy milk instead and used cheddar cheese. These seemed to cause no problems toward the taste of the breads. However, it did seem a bit too salty, so I would cut down on the salt. Also, I would also add more cheese, since I would’ve liked a stronger cheese taste.
Lastly, I used cupcake liners in hopes of reducing the clean-up I would have to do. DO NOT MAKE MY MISTAKE. The breads stuck to the cupcake liners and would not come off, and the cupcake tin got dirty anyway. I would just grease the tin a lot and skip the liners.
I find if you oil the pan they pop right out and clean up is very easy.
Is the olive oil be used in greasing or part of the batter? Thanks
Part of the batter.
I put a bit more flour as it seemed too liquid to me(I put 2 eggs and thought it wouldn’t make a lot of a difference,but I guess it did) , but other than that the recipe is delish ! Thank you soo much for sharing this simple recipe. Me and my family find them real quick and easy to take with when runnin errands or as a snack and to top it off -it’s gluten free! :))
Hey, I’ve looking for the reciepe for a long time and thanks for sharing it! My only question is are you able to mix the ingredients without a blender? (ie, by hand mixer or by hand)? I dont have a blender, thanks~!
Hi Alicia, I’ve only tried it with a blender, so don’t know what to tell you. If you try mixing with a mixer or by hand, please let us know how it turns out for you!
I did it with a hand blender no problem.
I tripled the batch today and it was way too much for my blender. I did it in a stand mixture and it worked fine; wet ingredients mixed together and then added to dry ingredients already in the bowl. I did cover the top of the bowl as best as possible because there was a mini tapioca explosion, but nothing unexpected.
I just tried these and it was amazing!! After going grain free I missed the texture of bread and these were just perfect. Mine didn’t look as pretty as the photo but it didn’t matter compared to the taste. I also didn’t use any dairy (Soy milk/no cheese) and I still loved them. This will definitely be a weekly thing for me.
Can i use regular Unbleached Flour?
Hi Andria, no, you need to use tapioca flour for Brazilian cheese bread. If you want to make something with regular flour, I suggest cheese puffs: http://www.simplyrecipes.com/recipes/cheddar_cheese_puffs/
Can a KitchenAid be used to knead the dough?
Hi Kassie, there is no kneading of this dough. It’s a loose batter that you make in a blender.
Super easy to make and my 4 year old inhaled 5 of them! The only thing is that the tops of them were not golden brown after 20 mins in the oven. Is there anything that I can do to make more brown without cooking them for too much longer?
Hi Linda, you might try turning on the broiler for the last minute or two.
These were super easy and yummy! Mine ended up with little holes in the bottom (like a little well, if you turn it upside down) where it had all puffed up. Is that normal? I honestly had the thought to fill them with some sort of meat mixture as an amazing hors d’oeurve.
Hi Sheri, that can happen if you get an air bubble.
I can’t tell you how many times I’ve made your recipe for pao! It is so addictive. But whenever I search around for other pao recipes, all of them have you cook the dough first before baking. Have you tried that method? Does it make much of a difference?
Super easy, fast, thank you. I tried Pão de Queijo at the farmers market this morning and they were so good I went looking for a recipe and found this one. Went out and bought a box of “Tapioca Starch” because that’s what they had at my natural foods store. I used heavy cream instead of the milk because I had some I wanted to use up. Used parmesan cheese because the gal at the farmers market said hers were made with parm. Turned out great, and no sticking to the pan for me.
I made these today, and while delicious, I didn’t get the nice domed puffs I was hoping for. I think it’s because I opened the oven to peek after realizing I hadn’t set a timer–Rookie mistake! Just wanted to warn against opening the oven door during cooking. I’m sure I’ll be making them again soon; it’s hardly been 3 hours and two of us in the house have eaten half of them :D
Compared to the one your friend makes with the potato AND 6 eggs instead of 1, which one do you think tastes better….
I haven’t made my friend’s recipe yet, so can’t tell you. But I do trust her judgement, she’s a great cook. I’m guessing her recipe makes a much bigger batch than mine, hence the 6 eggs.
Can this be made in regular muffin pans? Also FYI tapioca flour is easily available at Asian stores. I buy them for $1-2 there.
I haven’t tried making it in a regular muffin pan, I don’t think it would work well because the wells are so much bigger and the batter needs a smaller well for structure. But if you try it that way, please let us know how it works out for you.
I made it in a regular sized muffin tin and it was fine, but mini muffin size would have worked better because the big ones didn’t puff up as much. Also, I did have to bake them a while longer. Of course, I still ate and enjoyed them (and honestly would make them again if I don’t get around to buying the right tin).
I made this today and it was so good! Just like what my Brazilian friend made for me. That said, it was WAY too salty!! I would definitely use less next time, probably half the amount called for in the recipe.
I also think it depends on the type of cheese you are using. I used a biot of a saltier one and the salt was on point! Of course, personal preference also comes in play :)
Hi, we are just starting a unit of Learning Around the World for our afterschool group. Brazil is going to be our first country tomorrow and I have just made the Brazilian cheese bread to serve for snack. I am pleased with how the little muffins turned out. I live in a smll town in rural Montana and tapioca flour was not available so I used corn starch. These will be served with Brazilian brigaderio cookies. thank you for your easy recipe. I will be checking back with your site as we go to other countries. [email protected] if you have a recipe we should try
Elise, love your recipes and this one too! But I can’t make them without fighting them sticking to the pan badly! I have a good quality Pampered Chef pan too. What do you use to grease the pan? Olive oil isn’t working, fyi.
Hi MollyMac, that’s weird! No idea why that might be happening. I just grease the muffin tin with olive oil. Maybe let them cool further before taking out of the muffin tin?
Hi- I have been making a version of these yummy things for a couple of years now and know the glued-on problem described above. Cleaning the pan was almost enough to put me off them. My solution– put the pan in the oven while it pre-heats, spray the hot pan with oil, pour in the batter right away and pop back into the oven. No more sticking!
Thanks so much for posting this recipe– I love it (perhaps a little too much).
Great suggestion Starlings, thank you!
Ordered a sour starch from Amazon called almidon agrio or amido azedo – read to try that if you can, rather than the plain tapioca. It is night and day esp if you make sure it’s slightly browned. What a delight, better than plain tapioca as we just devoured a full batch just now!
To save money and effort tapioca flour is sold in Asian markets as tapioca starch . I pay under $1.50 a pound here in Minneapolis.
This recipe is AMAZING AND SO DELICIOUS. THANK YOU SO MUCH! I made two batches and ate all of them within 2 days. The taste and texture was just perfect and exactly like the cheese bread at all of the Brazilian Steak Houses that I have been to. I have already sent your link to 5 of my coworkers. I can’t wait to make this again this weekend!
Hi I had to knead the bread but I still put it into the muffin tin will it still be the same?
I don’t know Richard. If you try it, let us know how it turns out for you!
Just wanted to say I tried the recipe and it worked great. I was a bit nervous because this recipe had such a different method and so much more liquid than what I’ve done before, but they cooked just as they were supposed to, and the final texture was just right. I would say it made several more mini-muffin sized puffs than the recipe indicated.
By the way, they even satisfied my husband as a dinner-roll substitute, and he’s not easily pleased with gluten free breads.
I can’t say enough how yummy these were. We had a similar treat at little “hippie” restaurant last month in New Orleans and my 10 yo son (who has celiac disease) LOVED THEM! I thought they would be too hard to recreate at home until I found your recipe. I thought for SURE I would fail, even though you made it sound SO EASY. We ended up with 22 amazing mini breads that were so so so delicious. Thank you for sharing. We will be making many more batches of these in the future and I will definitely try the make ahead and bake a few at a time – otherwise I may never fit through our front door again :)
I’m so glad you like them Carrie!
I have a log of Bel Gioioso fresh mozzarella. It’s very pillowy, soft and fresh (very little, if any, salty flavor). I’ve never had the queso fresco you suggest in the recipe. Are there any tips or recommendations you have for using the cheese I have on hand to get a similar flavor in the end? Thanks!
i thought this was amazing because i love cheese breads so much but it was disappointing as it did not reach my expectation. Taking this to my not-to-do-it-again list. it had plain taste pretty much tasteless and felt i like I was eating a raw egg taking into account that i followed the instruction and the ingredients needed.
I just made these tonight and it was the EASIEST recipe I have ever made! And they came out perfect to boot! I didn’t add the salt and they were ooey gooey good and chewy ( so much like mochi!) but lacking flavor–will try it next batch. I think they would be good with onion or garlic powders too. Or a lite sugar dusting. Was happy to see honey was used too–that’s what I was thinking–a little something sweet. AND I would try them with a better cheddar than I had. Or parm or romano maybe too…or feta? You could really get creative as she says you can do. OOOO, can’t wait to try more. Thank you!!!
Is it possible to use just normal flour for this recipe?
Hi Cherry, no, not with this recipe. You might take a look at our cheese puffs though! http://www.simplyrecipes.com/recipes/cheddar_cheese_puffs/
Easy, perfect recipe! Not sure how people mess it up, so easy to follow. Filled my mini muffin tin to the top and got 24. Can’t wait to make again!
I added some roasted Serrano peppers to the ingredients when I tossed everything in the blender, added a nice kick and flavor.
Ooh! Try them made with hot sauce! Omnomnomnom… we’ve done these now with all sorts of cheeses, and they’re a different shape every time.
These are fantastic – and so easy! I fell in love with pao de queijo while in Villa Velha with my husband who works there on rotation. I brought back the flour because I absolutely love these little gooey cheese balls! Tonight, I made them with dinner and they were as good as I remembered having in Vitoria – although next time I’m adding additional cheese! (I used mozzarella cheese, but next time might try a sharp cheddar for dinner time.)
Thank you so much for this recipe! The one on the flour package was lacking steps – and your recipe was quick, easy and delicious!
******O óleo é 3/4 de um copo americano.******
Olá,estava navegando no Pinterest quando me deparei com esta receita que chamam de pão de queijo,e fiquei espantada ,pois sou da terra do pão de queijo(estado de Minas Gerais-Brasil)e nunca tinha ouvido ou visto que se faz pão de queijo assim ou com batatas,a verdadeira receita é esta:3 COPOS AMERICANOS OU PRATOS FUNDOS DE POLVILHO DOCE (E NÃO AZEDO)
2 OU 3 MEDIDA (A MESMA MEDIDA)DE QUEIJO CURADO RALADO(AQUI USAMOS QUEIJO MINAS E NÃO PODE SER QUEIJO FRESCO)
4 a 6 ovos(depende do tamanho do ovo)
1 COPO AMERICANO( NÃO MUITO CHEIO)DE ÁGUA
3/4 DE ÓLEO DE SOJA (NÃO DE OLIVA)
SAL A GOSTO
MODO DE FAZER:COLOQUE EM UMA VASILHA O POLVILHO
FERVA A ÁGUA E O ÓLEO JUNTOS,QUANDO FERVER ESCALDE O POLVILHO (JOGUE NO POLVILHO),MISTURE,DEIXE ESFRIAR UM POUCO,ADICIONE O QUEIJO RALADO E AMASSE (SOVE),VÁ ADICIONANDO OS OVOS AOS POUCOS ATÉ FICAR COM CONSISTÊNCIA DE ENROLAR NA MÃO (NEM MUITO DURO,NEM MUITO MOLE),VERIFIQUE SE É PRECISO ADICIONAR SAL (POIS AS VEZES O SAL DO QUEIJO JÁ É SUFICIENTE) SE PRECISO ADICIONE O SAL A GOSTO.
PRÉ-AQUEÇA O FORNO A 180ºC POR 15 MINUTOS
UNTE AS MÃOS COM ÓLEO DE SOJA E ENROLE EM FORMA DE BOLINHAS,COLOQUE EM UM REFRATÁRIO (FORMA) DE ALUMÍNIO OU UMA QUE POSSA IR AO FORNO A GÁS OU ELÉTRICO(NÃO MICROONDAS),DEIXE ASSAR A POR 30 MINUTOS OU ATÉ COMEÇAREM A DOURAR.***HÁ RECEITAS QUE SUBSTITUEM A ÁGUA POR LEITE INTEGRAL,PARTICULARMENTE, GOSTO E FAÇO COM ÁGUA.
(Aqui no Brasil não há alguém que não goste deste pãozinho mineiro).
Espero que experimentem e se deliciem com ele também!
I have made these so many times it has become a family favorite. I have tried a few different variations but the best was when I used clarified butter (ghee) in place of the oil and doubled the amount of cheese used (I like aged cheddar the best). Otherwise it is good with parmesan cheese. The farmer’s cheeses are too mild for my tastes. I just happen to like strong cheeses. But this recipe makes it all SO easy and comes out excellent whatever variation I use.
These are DELICIOUS!! Thank You!!
The traditional recipe calls for manioc starch, not tapioca flour.
Camila, google for “polvilho” and you’ll see pictures of the RIGHT type of flour. Tapioca flour or manioc starch, are all made of ‘mandioca’, but using different refinement processes. The WRONG type for making pao de queijo is called here in Brazil “farinha de mandioca”.
Thanks for the recipe! I’m really glad you included the weights for the tapioca flour and cheese — the first few times I made it, the texture varied a lot from batch to batch, but I started weighing the ingredients and it has been consistently wonderful ever since. (I just ate about 10 of them…)
Hello! If I make batter ahead if time and store in fridge, do I need to let batter set at room temperature when I’m ready to start baking?
I made these in the past and EVERYONE loves them. I’m thinking of making the batter ahead of time for the holiday family events happening this upcoming week.
I did not wait, and just put in a cold oven and they turned out perfect. Thanks so much for this great recipe.
Hi there.. This looks delicious.. I can’t wait to make it..I was just wondering.. Where can I buy the tapioca flour? Thanks
Hi Ana, Bob’s Red Mill is a brand that makes tapioca flour, which I can get here locally at our Whole Foods.
So many recipes announce how “easy” they are – but this is truly easy and yet tastes out of this world. I have made them several times and now my family cheers when they see the plate on the table. After I make the batter, I pour it into a salad dressing bottle for a quicker and cleaner way to fill my mini-muffin silicone pans. I originally alighted on this recipe because I am gluten free due to celiac, but my friends and family adore them as well. WIN! Thank you!
Had these type of rolls at a Brazilian restaurant and LOVED them. I asked them for the recipe and they slipped me a piece a paper with the ingredients but no quantities. So, searched for the recipe and found your site that matched the ingredients. Made them tonight for the family and we loved them!! Used my mixer, since tapioca flour will become sticky when mixed like this. The restaurant said they used fresh grated Parmesan cheese, so that’s what I used; however, that made them a little strong/sharp cheese flavored. Next time I’ll try the cheese blend. Thanks for your website with this wonderful recipe!!
Making these tonight and wondering if I can use my Magic Bullet instead of breaking out the old blender? Or will the bullet make the batter too runny/thin?
Totally. I always use my immersion blender. They come out awesome.
I’m currently 7 days away from my due date and on bed rest. I saw this recipe and had to try them! My husband, a great cook, but not so good with baking, made them for me tonight. Super easy for even him to follow! Delicious! We will be making these again for sure! Thank you for sharing!
Edward, the original recipe takes lard.
Would it work to use Butter instead of Oil. I do not consume oil. Only Butter or Lard.
Todos deveriam comer pão de queijo, o mundo seria um lugar melhor de se viver! =)
Hello. I am brazilian and the pão de queijo is typical from my state. The original recipe consists of:
– 1 cup whole milk
– 1/2 cup pork fat melted (originally) can be traded by other oil
Mix and take them to boil.
Throw them over the tapioca flour until everything becomes stiky but not too wet or dry
Wait for it to cool. Add 3 eggs and shreded cheese until the dough is soft
Make small balls and bake for about 15 minutes.
How much tapioca and cheese?
Same amount of each. We use one plate of each, not a deep one. The dough should be chewy and looks like a smashed jelly. Make balls the size of meatballs.
I love these. Super easy to make and so tasty!! I have passed along this recipe to so many people.
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.
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!
Great tip, thank you Michelle!
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.
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!
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.
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!
I just made these and OMG they were good.
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!
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.
Is it alright if i use just a normal flour?
No, this recipe requires tapioca flour. If you have regular wheat flour, look for a cheese puffs recipe like these cheddar cheese puffs.
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 :)
Is’t possible for me to use the mixer instead of a blender? Cause I couldn’t quite recall where it is now. :p
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.
They look so sad! They are supposed to be perfectly round and golden!
I just made it in less than 30 minutes!!!! It was AMAZING!!!!!! Thank you for the recipe!!!! I love em’
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.
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!
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!
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
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.
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.
This was so great, just like the ones from Fogo De Chao! Thanks for posting this
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
In Australia I found it in the Kosher food section of supermarket .
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.
I just made these and they are perfect and everything I hoped they would be. Just like what you get a t Brazilian restaurants!
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
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
Quick, Easy and Delicious! Loved these! Thank you for the great recipe!
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
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!
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.
im brasililan and this is not how we make but it still turned out good
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!
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.
Absolutely fabulous. I used queso fresco like you suggested…this recipe was SO easy, and my Brazilian fiancee LOVED IT!
Oh my… fabulous! And fantastically easy! A million thanks!
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! :)
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
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
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.
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.
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..
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
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.
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? :-/
What is growing is the tapioca. Try another brand.
Just wanted to say thank you!! Tried the recipe and it works wonderfully!!!!!!
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.
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.
You could try it. I have no idea if it would work though. ~Elise
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
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.
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!
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
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!
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!
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
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
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…)
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.
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!
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.
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!!!
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.
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!
Goat cheese in the middle = Dankness :]
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.
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!
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!
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!
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!
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
Thanx for sharing the recipe! They ARE strangely addictive! I will make them again but will throw in some bacon bits as well.
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
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).
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.
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!!!
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.
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. :)
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
Thanks just made them today, although instead of oil, I used butter, and they came out really moist….delicious! Thanks for the recipe!
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 :)
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
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
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
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!
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.
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!)
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!
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.
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
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
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.
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.
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.
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!
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!
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!
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……
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! :)
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
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
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
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 :)
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.
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!
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
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
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.
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.
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
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.
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
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.
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.
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
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
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!
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.
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!
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.
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!!
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.
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
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.
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.
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
What other cheeses did you try? Thanks.
Parmesan and cheddar. I liked the queso fresco the best, then the parmesan, then the cheddar. ~Elise
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
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
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
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.
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.
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
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
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
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!
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
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.
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
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.
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
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
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.
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!!
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
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
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
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.
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.
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
You can order from Bob’s Red Mill on line-many interesting items. bobsredmill.com
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
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.
I have only used a regular muffin pan since I first started making these. They are awesome every time. I get 12 of them out of it.
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?
I was having difficulty finding tapioca flour also, until I went to an Asian market & found 4 or 5 different brands. The price was much better than that of the Bob’s at Whole Foods as well. (I paid $ .79- $ .99 a bag for 14-16oz) I tried all of the brands they carried at the Asian market & they all tasted & performed the same. I hope this helps.
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
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!
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.
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
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!
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.
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