Easy Brazilian Cheese Bread

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

  • Prep time: 5 minutes
  • Cook time: 15 minutes
  • Yield: Enough batter for 16 - 20 mini muffin sized cheese breads


  • 1 large egg*
  • 1/3 cup extra virgin olive oil
  • 2/3 cup milk
  • 1 1/2 cups (170 grams) tapioca flour
  • 1/2 cup (packed, about 66 grams) grated cheese, your preference, we get good results with feta cheese (no need to grate), or fresh farmer's cheese (if using fresh farmer's cheese, you may want to add another 1/2 teaspoon of salt)
  • 1 teaspoon of salt (or more to taste)


*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.

Special equipment:

  • One 24-well or or two 12-well 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.


1 Pre-heat oven, prepare mini-muffin tin: Preheat oven to 400°F. Spread a small amount olive oil around the insides of each well of a mini-muffin tin.

2 Blend ingredients: 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.

blend Brazilian cheese bread ingredients in blender pour Brazilian cheese bread ingredients into mini muffin pan

3 Pour into mini-muffin tin: Pour batter into prepared mini-muffin tin, not quite to the top; leave about 1/8 inch from the top.

4 Bake: Bake at 400°F in the oven for 15-20 minutes, until all puffy and nicely browned. Remove from oven and let cool on a rack for a few minutes.

Bake homemade Brazilian Cheese Bread in Oven

Eat while warm or save to reheat later.

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

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  • Juju

    Brazilian do not use Feta Cheese for Cheese Bread. This recipe is not genuine. Normally cheese bread doesn’t have to be put into a pan. It sits by itself as a big dollop.

  • Yefrosinia

    Made it first time yesterday, the bread came out tasting great! Exactly what I had hoped for – chewy inside, crunchy outside. It puffed up a lot leaving a cavity inside that begs to be filled with something tasty. I measured flour and cheese by weight and I got exactly 20 mini-muffin-size breads. Thank you for the easy recipe! Next, I shall try the version with mashed potatoes.


  • Anita

    Good recipe. Came out well at the first try. Surprised at how easy it was and the fact that it didn’t need any specialised equipment like a thermomix.


  • S

    So easy to make and delicious! I wanted to find a recipe to copy texas de Brazil cheesy bread, and this is basically it!

  • Jane

    made this recipe but consistency was wrong. it was thick, close to cookie dough batter. followed all the directions perfectly. what went wrong? and how do i fix this?

    • Elise Bauer

      Hi Jane, that’s weird. That batter should be more like runny pancake batter than cookie batter. Did you measure by weight? To fix it I would blend in more milk.

  • Judi Schonfeld

    Love this bread at Passover. I hate matzo. I make a batch and keep in fridge.
    So easy so good. I’ve used cheddar cheese, Parmesan and feta.

  • Jan Mallo

    This was wonderful and so easy! I used Parmesan cheese and served it at Vacation Bible School. It was a big hit with the children as well as adults. One lady told me it tasted just like some that a Brazilian friend of hers made. My friend had tried a different recipe with unfavorable results. I’ll share THIS one with her.


  • Sandra

    Simple and exceptional. I’ve made this for years to rave reviews including last night with Queso Fresco.


  • Shannon

    These look delicious! I want to make bigger ones for sandwiches. Have you baked these in regular size muffin tins? What would the time and temp be? Thank you!

    • Elise Bauer

      Hi Shannon, I have not made these in a regular size muffin tin, but if you look through the comments at least one person has done so. I don’t think the breads will hold their puffiness that well if you bake them in a larger welled tin, but they’ll still be good.

  • Thomas

    I go to Sao Paulo every week from the USA, when I arrive the hotel there is Brazilian cheese bread in the lobby. I often wondered how to make it. When I first saw this recipe I was hesitant to try it because it just was too easy. I didn’t think that it could possibly be as good as the authentic Brazilian cheese bread. I was wrong. The cheese bread from this recipe is as good, if not better then the ones served in the hotel lobby. Thanks so much for sharing this wonderful recipe.


  • delia

    Wow ! I love it. Elise pinto my husband from I am going to make it for him thank you I am for boston mass my god bless u and your family.

  • Barbara Haran

    This is my fav recipe for Brazilian cheese bread and I’m still perfecting the outside but it’s still so good and I love your suggestion of putting batter in fridge! For my small fam that will work much better. Do you happen to know the calorie count??


  • Elisha

    So easy! Feta version is super yummy and always a hit. These things get eaten very quickly.


  • Kay

    I made it. It taste great. But i can not get the round top. After done baking, it got flat top. Please help

    • Summer Miller

      Hi, Kay! I’m sorry they are flat. My guess is they are under baked. When they are in the oven they fill with steam and moisture. That condenses when you remove it and can cause the cakes to collapse. Make sure all of your ingredients are at room temperature before you get started and see if that helps. You may also want to check to see if your oven temperature is accurate.

      • June

        Great recipe! I buy tapioca flour from the Asian grocery stores. Only $1 a bag. Much cheaper.

  • Jo-Ann McDermott

    What is the calorie count on these please

    • Summer Miller

      Hi, Jo-Ann! We don’t currently calculate nutritional information on our recipes. I’d recommend using an online nutritional calculator like this one. Thanks!

    • jodi

      these were delicious! thanks for the great recipe.
      the calorie count is about 61 calories per puff (we got 28 puffs when we made them)

  • Nui

    If i use the batter from the fridge. Do i need to leave the batter till it is not cold before bake it?


  • Sandra

    I’ve made these several times now and love them. I usually use feta cheese for savory flavor. I’ve also used cream cheese, substituted coconut oil for olive, and topped with powered sugar for a sweet almost cream filled donut like bread.


  • Sherry

    i made it myself taste good


  • Yusra

    This was so good! just the texture I wanted.. Looks like it won’t dry out once it cools like it has from past recipes. Am excited to try a chocolate version of this! thank you :D


  • Katey

    I’m making tomorrow and wondering how I store once they are baked Thanks.

    • Emma Christensen

      Hi, Katey! Leftover puffs can be kept in an airtight container in the refrigerator for up to 1 week and re-crisped in a warm oven or toaster oven.

  • Danae

    Amazing recipe! So easy to follow but you would never guess it from the results. I feel like a professional baker every time! Plus I have tried it with many different types of cheese and miraculously it turns out great e-v-e-r-y time! Thank you!


  • Carrie

    These are so great, but sometimes (because I make so many) there are some left over. I’m wondering if anyone has tried to freeze them and if so, how do you reheat them best after they thaw? Thank you!


    • Emma Christensen

      Hi, Carrie! I’ve never frozen the baked puffs, but theoretically, I think that would work ok. I’d just warm them up in a low oven or a toaster oven, straight from the freezer. (I think thawing them beforehand might cause them to become soggy.) You can also keep the baked puffs in the fridge for up to a week and the re-crisp them in a low oven or the microwave. As a third option, you can scoop out the dough onto a parchment-lined baking sheet, freeze, and then transfer to a freezer bag for up to 1 month. Bake from frozen just as you would fresh. Enjoy!

    • Chris

      I have frozen them and they were great once defrosted. I didn’t reward them as we only had three frozen as an experiment. Ate them at room temperature. I’m sure you could put them in the oven for a few minutes to reward.

  • Evelyne

    Have been wanting to make it and finally did it today. Did exactly as recipe and put Gouda cheese. It was very good. Thank you so much for the recipe!


  • Marta Wood

    I love it!!! My kids love it!!!


  • Teresa

    What are the carbs didn’t see

    • Emma Christensen

      Hi, Teresa! We don’t currently calculate nutritional information on our recipes. I’d recommend using an online nutritional calculator like this one. Thanks!

      • Jamie

        Hi Ladies, annoying question of the day…Would it be a gross flavor if I used Almond Milk? I just don’t have cows milk on hand and really want to try making these. I eventually will be at the store where I can pick up cows milk. So no worries if almond milk won’t work. Just curious! Also, do you use whole milk or 2%? Thanks to anyone with a witty but non-judgy response.

        • Carrie Havranek

          Hi Jamie! There’s nothing annoying about your question! :D Other readers have commented that they have used coconut milk (in the carton) and almond milk. The texture may be slightly different. Considering you can swap nut milks for cow’s milk, I think you’d be safe with either whole or 2 percent milk. You’ll not find judgment here, either! Please let us know how it goes if you make these! Thanks!

          • Jamie

            That’s good news! Thank you for replying so promptly. I think I’m going to try it both ways. My curiosity has been peaked. I’ll let you know how it goes!

        • Elise Bauer

          Hi Jamie, I use 2% milk when I make these. Whole milk works too!

          • Jamie

            Awesome, thank you! I’m excited to try these. I’ll let you know how it goes.

  • A. Littles

    Can I just say that I am currently eating a second batch of these and they have made me and my family very happy :)


  • Anthony Song

    This recipe is great!! Simple and delicious! Absolutely addicting! The only issue I had was the inside being almost too chewy or I would say, tapioca-y? How would I fix this? Less tapioca flour? Help! Thanks.


  • Dana

    Do you have to use a blender? I have a Mixer & Food processor.. but sadly no blender…

  • christine

    I think this recipe is easy and the bread comes out tasting delicious. My bread puffed up on top but the bottom looked like it collapsed, not as airy as I thought it would be. I followed the recipe exactly… do you think it would be a good idea to leave the batter at room temperature before pouring it in the muffin tray?


    • Emma Christensen

      Hi, Christine! So glad you liked the recipe! For more puff, yes, let the batter come to room temp before baking and also whisk or blend it again to get some air in there. You might also check your oven temp and/or pre-heat your muffin tin in the oven for a few minutes so that it gets hot. These breads puff thanks to a combination of the heat of the oven and the rapid evaporation of the moisture in the batter, so adding air and heat can help!

  • Amber

    I’ve made this recipe twice already this week! Fogo de Chao is my husband’s favorite restaurant since he lived in Brazil for a couple years in his 20s. I’ve tried several pao de quejo recipes, and this one is the best :) For the first batch, I used cotija cheese– I assumed it was pretty close to the cheese used in Brazil. For the next batch, I used half cotija and half asagio. Both tasted great.


  • Mary Anne

    Delish. I used grated pecorino romano and served with butter. I also used a full sized muffin tin with liners, poured in less and it came out very tasty. I also made these with feta and a separate batch with Trader Joe’s Goat Milk Gouda. Yum!


  • a2tosit

    So so easy and very tasty … hope to experiment with other flavors … great GF option


  • isabel

    They were so delicious… I refrigerated some batter .. do i let it sit for awhile at room temperature?


  • Meghan

    Great recipe! Based on other comments, I generously spray my mini muffin pan with cooking spray, have all ingredients at room temp and use a mix of cheeses – fresh farmers, reggiano parmesan and fresh mozarella and I add a little extra salt. They puff up beautifully. My kids love them. We eat these like popcorn!


  • [email protected]

    Delicious! Made exactly as written and they were perfect. My Brazilian friends gave 100% approval!


  • [email protected]

    easy and made a good number of delicious cheesy bites!


  • Mark

    Didn’t rise at all and super greasy. Made recipe exactly step by step.

    • Emma Christensen

      Hi, Mark! Make sure you blend the batter REALLY well in the blender and check your oven temperature. The leavening for these little poofs depends on air being whipped into the batter during blending, the eggs being well incorporated, and then getting a good blast of heat from the oven when you put them in the oven. (The oven heat causes the air pockets to expand and the liquid in the batter to evaporate, which results in the poof.) Hope this helps!

  • Ana

    I’ve been making this recipe for a few years and know it by heart. These little cheese breads never fail to impress dinner guests. I use Kerrygold Dubliner (from Costco) or an inexpensive parmesan. I like using a hard cheese cut into cubes, then grate right in the food processor, followed by the other ingredients.


  • Brenda Dick

    Perfect recipe I thought, and followed it exactly but they didn’t puff and the middle stayed undercooked after 20 minutes. They were hard little rocks.
    Any suggestions?

    • Elise Bauer

      Hi Brenda, check the age of your eggs? Fresh eggs work best in baking, and work best also if they are at room temperature. Since egg is the only leavening in this recipe, if the middle didn’t puff, that may be the reason why. Also, make sure you are using a mini-muffin pan, not a regular-sized muffin pan.

  • Erika H

    I’ve been making these for years and everyone loves them. They are also really good (and fun for friends hanging out) to cook them in a waffle iron!

    I always double the cheese.

    This week I’ve been playing around with different flavors. I added a couple spoons of peanut butter to half of one batch, which my bf loved and last night added cinnamon-sugar which made for a nice breakfast.

    One problem I’ve had in the last year is giant air bubbles! They usually have hollow bottoms. But the muffin for is still chewy. I’m not sure why and I can’t figure it out! I’ve tried oiling the pan more, using just the base recipe, adding more tapioca flour, different milks and it’s always the same. Sometimes it’s the whole batch and sometimes it’s half. Please help!


    • Elise Bauer

      Hi Erika, it may be that these cheese breads are a lot like cheese puffs that almost always have an airy center. The air bubbles have never really bothered me. One might even try injecting the cheese breads with an herby cheesy filling like Boursin cheese.

  • Joey

    Hi Elise,

    I will be making these very soon. I’m going to use a donut hole baking tray, similar in size to Dunkin’ munchkins. I had a question about the batter. If I make it a day in advance, do I let the batter come to room temp before baking? When you mentioned letting the egg come to room temp, this question came to mind. Thanks so much!

    • Elise Bauer

      Hi Joey, I’ve made them with chilled batter without an issue. But if you find that the cheese breads are collapsing on you, you might want to start with room temp batter.

  • Mary

    FANTASTIC and really easy to make. The first time I had these was at Rioz Brazillian Steakhouse.


  • Kyle

    I substituted Almond flour for the Tapioca (it’s more keto-friendly). Substituted cream cheese for milk/soy milk. Came out perfect!


  • aisha

    What cheese did y’all use for the bread in the pictures y’all posted?
    I’d like to know the brand as well if you remember it.

  • Denise Baker

    Do you have the nutrition content of these>

  • Pôu Froese

    Very authentic and delicious results! Thanks for such an easy recipe.


  • Cathy

    So delicious and so easy! A definite crowd pleaser!!


  • Sik

    May i know, do i need to preheat the muffin tin, too?

  • Diane

    Oh, my. Cheesy, crispy outside, chewy inside; what’s not to love?!!!

  • Vera

    I made it and it worked! That doesn’t happen a lot. They were delicious. Thanks so much!


  • Katie

    What’s the best way to store these if not eating right away? I plan to make the night before to bring to a morning event. Is it possible to leave at room temperature? Would they taste better reheated, and if so, what do I use to reheat? Thanks!

    • Elise Bauer

      Hi Katie, very good questions! I just make them and leave them out. They get eaten very quickly. They also cool quickly, so typically they get eaten at room temperature. I wouldn’t bother reheating them.

      • Donnaree

        After cooling I put them in a storage container then I put them back in the oven quickly to make them crisp again. I also freeze them. I make mine with asiago cheese which I love!!!!

    • Suae

      I keep them in a ziplock bag (though they don’t last more than a couple days around here). I reheat them using a toaster oven when I want that hot out of the oven taste! :)

  • Maile

    Better and as easy as frozen brazi bites! Cheaper too. They’re pretty big and delicious


  • Linda

    Can you use almond flour instead of tapioca

    • Elise Bauer

      Hi Linda, no, you cannot sub the tapioca flour with almond flour for this recipe.

    • Janet

      Lo da, Kyle above made it with Almond flour and subbed cream cheese, said it was perfect.

  • Mildred

    Is it possible to use sweet potato flour?

    • Elise Bauer

      Hi Mildred, I don’t think so, but if you try it with sweet potato flour please let us know how it turns out for you!

  • Amalia Munoz

    Very very good

  • Simone

    Quick and easy and delicious. Kids love it. No need to change anything. Only change was I sprayed with Pam instead of olive oil.


  • jess

    Hi, the bread becomes really sticky after baking. It’s hard to get it out of the muffin pan therefore I put muffin paper cup. Is it supposed to be sticky?

    • Emma Christensen

      Hi, Jess! Emma here, managing editor. It sounds like something odd is going on with your cheese breads! After baking, the breads should be light and dry, and should come easily out of the pans or muffin liners. My best guess is that yours need to bake a little bit longer, or your oven temp is a little off and you need to bump up your dial by about 25-degrees. Good luck!

  • Stephen

    Absolutely perfect. My 13yr old gluten free daughter loved it. Says it tastes exactly like the cheese bread from the brazillian steack House NCL cruises.

    Followed recipe exactly as written. Kept them in for 20 mins since she like them krispy.


  • Michelle

    Hi! I have tried this recipe and the bread tastes really good! However the bottom of my bread is very thin or hallow. Any idea what I did to cause it?

    • Erika H

      I have the same problem and have tried so many things to figure it out, but with no luck. I’m hoping someone has an answer for you (us!)

  • Jo

    What is the serving size and nuritual value for this?

    • Emma Christensen

      Hi, Jo! Emma here, managing editor. The serving size depends on how many cheese puffs you want to eat! I’d say 2 to 3 puffs per person if served along with a full meal. For nutritional information, I suggest using an online nutrition calculator, like this one. Thanks!

      • Jo

        … I did the calculations for all of the ingredients and the total batch comes out to well over 2,000 calories.

        Other websites make this process a lot easier by including the nutritional information somewhere on the page or directly with the recipe.

        • Jo

          Additionally, the link you provide even asks what the number of servings is… so I am to guess in the end?

          • Michael

            Jo, the recipe calls for the cheese of your choice, so it’s going to vary a bit. It’s not that hard to figure it out – there are not many ingredients. Good luck.

    • Diane

      Since the recipe is for 24, I’d use that number for your servings. If you eat more than one, it’s simple math.

  • Liz

    P.S. they turn out fine in a larger version. I made some in custard cups and I turned out about 3 inches across and very yummy.

  • Liz

    This is the best Brazilian cheese bread recipe I have found. It is so easy. Some of the others that are thicker and kneaded make a more substantial bread, but I don’t mind that these turn out pretty much like a popover. They are amazing, and I every time I make them I eat almost all of them by myself. I made it with a blender the first time and they were wonderful, but tonight I did not have a blender available and just whisked the ingredients together and they came out just as well… They rose up nicely and taste great. I’m so happy to know I can make them when we’re camping! Thank you so much for this recipe!


  • Laurie Davidson

    I’ve been making this for years….love it! Just recently started using dōTERRA essential oils to flavour the odd batch. Three drops of lemon in a batch is amazing. Also substitute coconut oil, coconut milk (in carton) amazing!


    • Elise Bauer

      Hi Laurie, so good to know that the recipe works with subbing in coconut oil and coconut milk. Thank you!

  • Doug

    I first had a similar bread at a Brazilian friend’s home. I have been making your recipe for 2 years and everyone loves them. I find strong cheeses are my personal favorite – crumbled blue or Gorgonzola. Gruyere is great, also.
    The big plus is the ease with which I can produce 6 or 2 dozen. Thank you


  • Susan

    What is the nutrient content – especially calories?

    • Emma Christensen

      Hi, Susan! Emma here, managing editor. I recommend looking up the nutritional information using an online calculator like this one. Thank you!

  • Greg

    Very strange way of making this. A quick note: Pão de Queijo is a classic recipe from Minas Gerais, the locals would consider it a sin to cook in any type of cake tin. These are meant to be little balls rolled in your hand and baked on a greased pan, made with a mix of very strong cheese such as Parmesan and a chewy filler like mozzerella. The local cheese(minas is the cheese state) you obviously cant get in the UK but my wife uses grated Parmesan and mozzerrella. They use water, not milk.

  • Louise Bristow

    Tastes great but they stick to my muffin pan, even with the Olive oil. Any tips?


    • Elise Bauer

      Hi Louise, I would just add more oil to the pans.

    • Liz

      I found that they stuck if they were not quite cooked through. If you bake them a little longer they will pop out quite nicely.

  • Sharon

    I’m not a fan of either feta or farmers cheese. I’m looking for a substitute…gruyere maybe?
    Thanks so much.

    • Emma Christensen

      Hi, Sharon! Emma here, managing editor for Simply Recipes. I really like using parmesan. It melts easily into the bread and gives it a nutty flavor. I think gruyere should work well, too!

  • December Daugherty

    Can you use yuca flour?

    • Elise Bauer

      Haven’t tried it with yucca flour. If you do, please let us know how it turns out for you!

      • Boogie

        Thanks for the recipe. Super easy and great. Ran low on tapioca flour so I added coconut flour. Made them too dense

      • LavenderLoveLifeUK

        Tapioca flour is a starch. Cassava flour isn’t. All from the same vegetable. I don’t know what yucca is, sorry.

    • Rebeca

      Yuca, cassava, tapioca flour are all from the same vegetable

    • deb

      that’s the same thing as Tapioca flour.

  • Monica

    Hi Elise! Thanks for the recipe! I was caught off guard when you called tapioca flour “weird.” It’s a very common ingredient that most people can find in Hispanic or Asian grocery stores.

  • Keith Snyder

    I’m using a dark nonstick mini-muffin tin. 15 minutes at 400°F browned the outsides far too much, while leaving the inside much too squishy. I’ve made several batches now, and the best results have been in a 300°F oven for around half an hour, starting to check after 20 minutes.

  • Shawn Connelly

    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.

  • Josie

    Thanks so much for this recipe, it’s the easiest pao de queijo recipe I’ve seen online, and extremely yummy :-)

  • Claudia

    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

  • Claudia

    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.


  • Trish

    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! :-)

  • Colleen

    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.

  • Lidia

    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?

    • Elise Bauer

      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.

  • Aliyanna

    I was wondering about a dairy free alternative….any ideas…thinking FOLLOW YOUR HEART shreds????

  • Linden

    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?

    • Elise Bauer

      Hi Linden, you did nothing wrong. Sometimes that happens.

  • Phoebe Headley

    Can you please give me any idea of the carb count?

    • Elise Bauer

      Hi Phoebe, we don’t calculate this information. You may look for an online nutrition calculator to help you figure it out.

    • Angela

      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.

  • Caz Verde

    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?

  • Pam

    This sounds delicious!
    What size egg is best to use?

  • Heather

    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.

  • Kimberly Cooper

    Easy, delicious & gluten free…my celiac sadness is finally cured!!
    Thank you ☺

  • Flordeliz

    Mine collapsed every time I take it out from the oven

    • Elise Bauer

      Hi FLordeliz, try letting them brown a little longer before taking them out.

  • christine

    Mine came out super hard and dry, any thoughts? I used Parmesan cheese

    • Elise Bauer

      That is weird, no idea what is happening!

    • Amy

      I use ‘Authentic Mexican Crumbling Cheese,’

  • Arlete lopes

    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…

  • Mia

    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!

  • mat

    does it matter what type of milk is used?

    • Elise Bauer

      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!

    • Aline

      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 :)

      • Laura

        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.

  • Jeff G

    This is an easy and great tasting bread. I used Asagio cheese and the flavor was rich.

  • Barbara

    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.

    • Elise Bauer

      Hi Barbara, the recipe calls for Tapioca Flour, so I’m guessing that using a different flour made a difference.

    • Michelle Pham

      Tapioca flour is a must!

  • Susan Pelter

    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!!

  • Sarah

    Can you sub butter for olive oil?

  • Carole

    If I make the batter ahead of time and store in the fridge, does it need to come up to room temperature before baking?

    • Elise Bauer

      Hi Carole, I don’t think so. Should work fine.

      • Carole

        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!

  • Monica

    1 kg polvilho
    1 1/2 cup corn oil
    3 cups milk
    1 teaspoon salt
    4 Eggs
    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

  • Michelle

    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.

    • Colleen

      I find if you oil the pan they pop right out and clean up is very easy.

  • Edna De Jesus

    Is the olive oil be used in greasing or part of the batter? Thanks

  • Alissa

    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! :))

  • alicia wu

    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~!

    • Elise Bauer

      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!

    • Leigh

      I did it with a hand blender no problem.

    • Jes

      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.

  • Jasmine

    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.

  • Andria

    Can i use regular Unbleached Flour?

  • Kassie

    Can a KitchenAid be used to knead the dough?

    • Elise Bauer

      Hi Kassie, there is no kneading of this dough. It’s a loose batter that you make in a blender.

  • Linda

    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?

    • Elise Bauer

      Hi Linda, you might try turning on the broiler for the last minute or two.

  • Sheri

    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.

  • Yoko

    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?

  • Jill

    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.


  • Lamia

    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


  • Chrsitina

    Compared to the one your friend makes with the potato AND 6 eggs instead of 1, which one do you think tastes better….

    • Elise Bauer

      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.

  • Ash

    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.

    • Elise Bauer

      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.

      • Clover

        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).

  • Jaime

    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.

    • Alissa

      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 :)

  • bert

    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

  • MollyMac

    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.

    • Elise Bauer

      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?

      • Starlings

        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).

  • FrontPage

    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!

  • Rich

    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.

  • Vy

    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!

  • Richard

    Hi I had to knead the bread but I still put it into the muffin tin will it still be the same?

    • Elise Bauer

      I don’t know Richard. If you try it, let us know how it turns out for you!

  • Anna

    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.

  • Carrie M

    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 :)

  • Sairah

    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!

  • Zia

    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.

  • debbie maguire

    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!!!

  • Cherry

    Hi Elise.
    Is it possible to use just normal flour for this recipe?

  • Crissy

    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!

  • Gypspsiepup

    I added some roasted Serrano peppers to the ingredients when I tossed everything in the blender, added a nice kick and flavor.

  • Rebecca

    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.

  • JW

    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!

    Viva Brazil!

  • Raquel Damas

    ******O óleo é 3/4 de um copo americano.******

  • Raquel Damas

    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)
    4 a 6 ovos(depende do tamanho do ovo)
    (Aqui no Brasil não há alguém que não goste deste pãozinho mineiro).

    Espero que experimentem e se deliciem com ele também!

  • Rosiland DuPont

    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.

  • Eliz

    These are DELICIOUS!! Thank You!!


  • Camila

    The traditional recipe calls for manioc starch, not tapioca flour.

    • Giselle

      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”.

  • Rachael

    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…)

  • Sonya

    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.

    • Viraj Master

      I did not wait, and just put in a cold oven and they turned out perfect. Thanks so much for this great recipe.

  • Ana

    Hi there.. This looks delicious.. I can’t wait to make it..I was just wondering.. Where can I buy the tapioca flour? Thanks

    • Elise Bauer

      Hi Ana, Bob’s Red Mill is a brand that makes tapioca flour, which I can get here locally at our Whole Foods.

  • Angela

    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!

  • Sharon

    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!!

  • Amber

    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?

    • Olivia

      Totally. I always use my immersion blender. They come out awesome.

  • Lauren

    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!

  • Giselle

    Edward, the original recipe takes lard.

  • Edward

    Would it work to use Butter instead of Oil. I do not consume oil. Only Butter or Lard.

  • Giselle

    Todos deveriam comer pão de queijo, o mundo seria um lugar melhor de se viver! =)

  • Giselle

    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.

    • Lauren

      How much tapioca and cheese?

      • Giselle

        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.

  • Whitney

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

  • 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,

    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!

  • 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.

  • 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!

  • 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.

  • 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!

  • Dora A

    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!


    • 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.

  • Frank Mosher


  • Kiara Bruan

    Is it alright if i use just a normal flour?

  • 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 :)

  • 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 Bauer

      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.

  • D

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

  • Torry

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

  • 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.

  • 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!

  • 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!

  • 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

  • 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.

  • 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.


  • Sydney

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

  • 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

    • Liz

      In Australia I found it in the Kosher food section of supermarket .

  • 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.

  • 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!

  • 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

  • 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

  • Lori

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

  • 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

  • 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!


  • 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.

  • im brasilian

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

  • 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!

  • 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.

  • Tina

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

  • Siobhan

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

  • 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! :)


  • 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

  • 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

  • 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.

  • 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.

  • 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..

  • 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

  • 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.

  • 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? :-/


    • Ana

      What is growing is the tapioca. Try another brand.

  • Dana

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

  • 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.

  • 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.


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

  • 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

  • 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.

  • 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!

  • 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

  • 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!

  • 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!

  • 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

  • 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

  • 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…)

  • 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.

  • 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!

  • Elise Bauer

    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.

  • 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!!!

  • 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.

  • 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!

  • sam norwood

    Goat cheese in the middle = Dankness :]

  • 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.

  • 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!


  • 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!


  • 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!

  • 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!

  • 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

  • C3

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

  • 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

  • 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).

  • 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.

  • 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!!!


  • 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.

  • 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. :)

  • 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

  • Jessi

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

  • 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 :)

  • 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

  • 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

  • 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

  • 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!

  • 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.

  • 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!)

  • 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!

  • 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.

  • 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

  • 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

  • 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.

  • 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.

  • 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.

  • 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!

  • 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!

  • 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!

  • 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……

  • 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! :)

  • 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

  • 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

  • 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

  • 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 :)

  • Quinca

    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.


  • 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!

  • 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

  • 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

  • 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.

  • 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.

  • 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

  • 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.

  • 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

  • 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.

  • 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.

  • 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

  • Kelly


    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

  • 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!

  • 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.

  • 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!

  • 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.

  • 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!!

  • 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.

  • 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

  • Elise Bauer

    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.

  • 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.

  • 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

  • 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

  • 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

  • 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

  • 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

  • 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.


  • 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.

  • 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

  • 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

  • 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

  • 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!

  • 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

  • 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.

  • 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

  • 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.

  • 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

  • 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

  • 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.

  • 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!!

  • 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

  • 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

  • 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

  • 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.

  • 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.

  • 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

  • JoAnn

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

  • 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.

      • Jesse

        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.

  • 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?

    • Elizus

      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.

  • 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

  • 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!

  • 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.

  • 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

  • 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.