Brazilian cheese bread - pão de queijo

Brazilian cheese bread - pão de queijo

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(5 ratings)

Prep: 20 mins Cook: 30 mins


Makes 24 small puffs
Try baking a South American mainstay - these light and fluffy cheese puffs are best served warm from the oven

Nutrition and extra info

Nutrition: per serving

  • kcal111
  • fat6g
  • saturates4g
  • carbs11g
  • sugars0.5g
  • fibre0.1g
  • protein2g
  • salt0.3g
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  • oil or butter, for greasing



    Butter is made when lactic-acid producing bacteria are added to cream and churned to make an…

  • 250ml full-fat milk



    One of the most widely used ingredients, milk is often referred to as a complete food. While cow…

  • ½ x 250g pack unsalted butter
  • 1 tsp salt
  • 300g tapioca flour
  • 2 eggs



    The ultimate convenience food, eggs are powerhouses of nutrition, packed with protein and a…

  • 100g parmesan, grated



    Parmesan is a straw-coloured hard cheese with a natural yellow rind and rich, fruity flavour. It…


  1. Heat the oven to 220C/200C fan/gas 7. Grease a baking sheet with oil or butter and set aside.

  2. In a medium saucepan add the milk, butter and salt and bring to a boil. Remove from heat and add the tapioca flour. Stir it vigorously and let cool a little.

  3. Pour the dough into a standing mixer or use a bowl and an electric hand whisk. Beat the dough until its cool. Beat the eggs in one at a time waiting until each one is completely incorporated before adding the next. When the dough is glossy and mixed add in the cheese. Beat again until mixed.

  4. Spoon the dough onto the baking sheet in 1 tbsp balls, 5cm apart. Bake for 30 mins until crisp and golden. Remove from the oven and eat while still warm.

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Comments, questions and tips

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14th Apr, 2019
Not the most successful outcome but still tasty. Followed the recipe except I substituted the Parmesan with 50g each of mozarella and cheddar. After adding the eggs, the mixture became too liquid. So I had to add more tapioca starch (total 480g) and refrigerate the mixture to hold a ball-like shape. However in the oven it turned into flat biscuit-like discs. Still tasted lovely but not the right shape. Will try again - perhaps a different brand of tapioca flour/starch or a different recipe.
30th Jul, 2017
So, just back from Brazil, and discovered these amazing gluten-free(I'm coeliac, so every new GF food discovery is celebrated) cheesey balls of deliciousness and so excited to find a recipe to try when I got home. Thing is, tapioca flour is not easily come by in Ireland it would seem. However, I found "Harina de Manioc" in an ethnic food store and thought, great! That's the same thing! It's not. I realised this half way into my baking when I read that the "batter" should be "glossy". It was neither. Instead I had a crumbly, yellowish mixture, that looked like bread crumbs. My heart sank. So I did some googling and discovered that this "harina de manioc" aka Gari is effectively the OPPOSITE to tapioca flour, even though its extracted from cassava root. So there you go! I baked the mixture anyway and got some rather tasty (if a little hard to digest) balls of cheesy denseness. Not what I intended to make, but not a total waste... the hunt for tapioca flour continues...
4th Sep, 2017
Hi Omgcrusk, If you search for Brazilian shops online (or even amazon) you can get tapioca (= cassava) flour or - even better - sour cassava flour for the pao de queijo. Shops like wholefood and planet organic might have as well. The sour flour will give a better taste, the brand Yoki is not hard to find online by the name "Yoki sour starch" (amido azedo or polvilho azedo). Good luck!
14th Jan, 2016
This is the first British recipe that I have tried that produces good results! Thank you and well done! I'll be trying to substitute the butter for olive oil!
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17th Feb, 2016
We found these were far softer and chewier ( the way we like 'em) wit 10 mins less in the oven.
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