Brazilian cheese bread, known in Portuguese as pão de queijo, are small, puffy cheese rolls with a delightfully chewy interior and crisp exterior. These copycat Fogo de Chao cheese bread bites are quick to prepare and naturally gluten-free thanks to the tapioca flour in the batter.
What is Brazilian cheese bread?
Pão de queijo, sometimes called Brazilian cheese puffs, are small baked cheese rolls typically enjoyed as a snack or breakfast item. They are airy and chewy with a distinctive cheese-forward flavor.
The recipe traces back to Brazil’s colonial period when African and Indigenous cooking methods used cassava root (manioc) to make breads. Over time, milk and cheese were incorporated, producing the cheese rolls commonly eaten across Brazil today.
In the United States, pão de queijo are commonly served at Brazilian steakhouses like Fogo de Chao, Rodizio Grill, and Tucanos, and they’ve become widely available frozen in grocery stores. Still, they’re so simple to make at home that many people prefer to prepare them fresh.
I make these often because my husband loves them; after living in southern Brazil, he says these are exactly how he remembers them.
Why You’ll Love this Recipe
This version of Brazilian cheese bread delivers the authentic flavor and texture you expect from a Brazilian steakhouse — often even better when baked fresh at home. The tapioca flour gives the rolls their signature chewiness while keeping them naturally gluten-free.
These bites contain no yeast, so they come together and bake quickly — usually within 30 minutes from start to finish. The blender method used here is fast and fuss-free: simply blend the ingredients into a smooth batter and bake.
Because this recipe uses the blender technique, it produces a thin batter that yields consistently puffy, tender rolls every time.
Ingredient Notes
- Tapioca Flour. Also called tapioca starch, this is essential for the characteristic chewy texture. It is not interchangeable with wheat flour or other starches.
- Milk. Milk hydrates the batter; whole milk produces a richer result, but 2% or skim will work.
- Egg. The egg helps bind the batter and contributes to the puff as the rolls bake.
- Oil. Oil keeps the interior moist and tender; olive or neutral oil is fine.
- Cheese. Use a flavorful shredded or crumbled cheese. Sharp cheddar, mozzarella, Colby jack, or a blend work well. My favorite is a mix of sharp cheddar and mozzarella.
- Salt. Enhances flavor and balances the richness of the cheese.
How to Make this Recipe
- Grease the pan. Lightly grease a mini muffin pan so the cheese rolls release easily.
- Blend. Put all ingredients into a blender and blend on high until the batter is completely smooth, scraping down the sides as needed.
- Pour. Fill each mini muffin cup nearly to the top with batter.
- Bake. Bake at 400°F (200°C) for 18–20 minutes, until the tops are lightly golden and the exterior is set. Serve warm.
Frequently Asked Questions (FAQs)
Yes. Pão de queijo uses tapioca flour rather than wheat flour, so it is naturally gluten-free.
It’s made from tapioca flour, milk, oil, egg, cheese, and salt. The combination of tapioca and cheese gives the rolls their chewy texture and savory, cheesy flavor.
Yes. You can store the batter in the refrigerator for up to one week. When ready, pour into the muffin tin and bake fresh.
Tapioca flour is usually available in the gluten-free or natural foods section of most grocery stores, at health food stores, and many Asian markets. Brands like Bob’s Red Mill are commonly stocked.
Overbaking is the most common cause. The interior should be tender and slightly chewy; reduce bake time slightly if your rolls come out dry.
Choose a flavorful cheese or blend. Cheddar, mozzarella, Colby jack, Swiss, or pepper jack are all good options. Sharp cheddar mixed with mozzarella is a popular and tasty choice.
Tapioca Flour Vs. Cassava Flour
Cassava (also called yucca, yuca, mandioca, or manioc) is the root plant these flours come from. Cassava flour and tapioca flour differ mainly in processing. Cassava flour uses the whole root and retains more fiber and a nuttier flavor.
Tapioca flour is made by extracting the starch: the root is grated and rinsed, the liquid is allowed to evaporate, and the remaining fine powder is the tapioca starch. Because it contains less fiber, tapioca flour gives a lighter, chewier texture that works particularly well in pão de queijo.
How to Store this Recipe
These cheese bread bites are best enjoyed fresh, but they freeze and reheat well.
Freezing Pao de Queijo
Allow the rolls to cool completely, then store in a freezer-safe bag or airtight container, removing as much air as possible. They keep well for up to three months. Thaw completely before reheating.
Reheating Instructions
Avoid the microwave; it tends to make them gummy. Reheat in an oven, toaster oven, or air fryer at 300°F for about 5 minutes, adjusting for your appliance until warmed through and crisped.
Fogo de Chao Cheese Bread
Ingredients
- 1 ½ cups tapioca flour or tapioca starch
- ⅔ cup milk
- 1 large egg
- ⅓ cup olive oil
- ½ cup shredded cheese see notes
- 1 ¼ salt (teaspoons)
Instructions
- Preheat the oven to 400°F (200°C). Place all ingredients in a blender and blend on high until the batter is completely smooth, scraping down the sides as needed.
- Pour the batter into a greased mini muffin tin almost to the top of each cup. Bake for 18–20 minutes, then serve warm.
Notes
To reheat, bake at 300°F for about 5 minutes until warmed through and crisp on the outside.
Nutrition
| Calories: 69 kcal
| Carbohydrates: 7 g
| Protein: 1 g
| Fat: 4 g
Originally published January 22, 2019