Brazilian Cheese Bread (Pão de Queijo) Recipe
This Brazilian Cheese Bread, or Pão de Queijo, is a delightful gluten-free snack made from tapioca flour and a combination of mozzarella and cheddar cheeses. With a crispy outer crust and a chewy, cheesy interior, these mini breads are perfect for breakfast, appetizers, or a tasty snack anytime. The recipe uses simple ingredients and comes together quickly with the help of a blender and oven baking.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Total Time: 25 minutes
- Yield: 12 mini cheese breads 1x
- Category: Snack
- Method: Baking
- Cuisine: Brazilian
- Diet: Gluten Free
Ingredients
Scale
Dry Ingredients
- 1 cup Tapioca flour
- 1/2 tsp Salt
- 1/4 cup Mozzarella cheese
- 1/4 cup Cheddar cheese
Wet Ingredients
- 1/2 cup Milk (room temperature)
- 1/4 cup Vegetable oil
- 1 Large egg (room temperature)
Instructions
- Preheat the oven: Preheat your oven to 400°F (200°C) to prepare for baking the cheese breads.
- Combine Ingredients: In a blender or food processor, add the tapioca flour, milk, vegetable oil, salt, and egg. Blend by pulsing a few times until you achieve a smooth batter consistency.
- Add Cheese: Add the mozzarella and cheddar cheeses to the batter, then pulse a couple more times just to combine the cheese evenly throughout the mixture without over-processing.
- Prepare the pan: Liberally grease a mini muffin pan to prevent sticking and ensure easy removal of the cheese breads after baking.
- Fill the muffin pan: Spoon the batter into each mini muffin cup until it is about halfway full. This allows room for the breads to puff up as they bake.
- Bake: Place the pan in the preheated oven and bake for 15 to 20 minutes, or until the breads develop a crusty exterior and are lightly browned. Usually, 15 minutes is sufficient.
- Cool and serve: Remove the pan from the oven and let the cheese breads rest in the pan for a couple of minutes. Then carefully transfer them to a bowl and serve warm for the best flavor and texture.
Notes
- For the best texture, make sure all wet ingredients (milk and egg) are at room temperature before mixing.
- You can substitute the mozzarella and cheddar cheeses with other mild, melty cheeses if preferred.
- The tapioca flour is essential for the chewy, chewy texture unique to Pão de Queijo; do not substitute with other flours.
- These cheese breads are best served warm but can be reheated in the oven for a few minutes to revive their crispiness.
- If you do not have a mini muffin pan, a regular muffin pan can be used but the baking time may need slight adjustment.
Keywords: Brazilian cheese bread, Pão de Queijo, tapioca flour bread, gluten-free cheese bread, Brazilian snack, cheesy bread bites
