Brazilian Cheese Bread Recipe (Pão de Queijo) — Easy & Gluten-Free

Crispy on the outside, impossibly chewy on the inside — Brazil’s most beloved snack. Naturally gluten-free and dangerously addictive. Once you make these at home, you’ll never stop.

Servings: 4 | Prep: 20 min | Cook: 40 min | Total: 1h

Ingredients

• 2 cups sour tapioca starch (polvilho azedo)
• 1 cup sweet tapioca starch (polvilho doce)
• 1 1/2 cups semi-cured cheese, coarsely grated (or sharp cheddar / parmesan)
• 3 eggs
• 1 1/2 cups water
• 1/4 cup neutral oil (plus extra for greasing hands)
• 1 tsp salt

Instructions

1. Preheat the oven to 200°C (390°F). Prepare two medium non-stick baking sheets. If not non-stick, grease with a thin layer of oil.
2. Combine water and oil in a small saucepan and bring to a boil. Meanwhile, mix both tapioca starches and salt in a large bowl. Tip: spoon the starch into the measuring cup until it forms a little mound, then level with a knife.
3. Once boiling, slowly pour the hot liquid over the starch mixture, stirring vigorously with a wooden spoon until fully incorporated. This scalding step gives pão de queijo its signature chewy texture.
4. IMPORTANT: Wait for the dough to cool down to warm before continuing. If the dough is still hot when you add the eggs and cheese, the eggs will cook and the recipe will fall apart. Be patient here.
5. Once warm, add the grated cheese and mix well with your hands. The dough will feel heavy and dense — that’s completely normal.
6. Crack eggs one at a time into a small bowl first, then add to the dough one by one. Knead well with your hands after each egg. The final dough will feel sticky and slightly rustic — that’s exactly right.
7. Grease your palms with a little oil. Scoop about 3 tablespoons of dough and roll into a golf ball-sized sphere. Place on the baking sheet leaving space between each — they will puff up as they bake.
8. Bake for about 40 minutes until puffed and golden brown. Serve immediately — best eaten fresh and warm.

Chef Pinto’s Tips

• The combination of sour (azedo) and sweet (doce) tapioca starch creates the perfect chewy-crispy texture. Don’t substitute both for the same kind.
• Can’t find Brazilian semi-cured cheese? A mix of sharp cheddar and parmesan works beautifully.
• Mixer-friendly: you can mix the dough in a stand mixer using the paddle attachment on low speed.
• To freeze unbaked: shape the cheese breads, freeze until solid on a baking sheet, then transfer to a freezer bag. Shelf life: 3 months. Bake directly from frozen at 180°C (355°F) — no thawing needed.