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Easy Brazilian Cheese Bread (Pão de Queijo)
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Prep Time:
5 minutes
Cook Time:
15 minutes
Total Time:
20 minutes
Blend tapioca flour, milk, eggs, olive oil, and cheese for easy gluten-free pão de queijo.
Ingredients:
  • 1 large egg, room temperature
  • 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)
Instructions:
  • Preheat your oven to 400°F and lightly coat each well of a non-stick mini muffin tin with olive oil.
  • Combine the ingredients in a blender and blend until smooth, occasionally using a spatula to ensure everything is thoroughly mixed.
  • Fill the mini muffin tin: Fill each cup of the prepared mini muffin tin, leaving a 1/8 inch gap from the top.
  • Baking Instructions: Preheat your oven to 400°F. Bake the Brazilian cheese bread for 15-20 minutes until puffy and golden brown. Allow to cool on a wire rack for a few minutes. Enjoy warm or at room temperature for the best flavor. Store any leftovers in an airtight container at room temperature for 1 day or in the fridge for 1 week. Reheat in the microwave for a few seconds or in a toaster oven for 1 to 2 minutes before serving. For longer storage, freeze for up to 1 month and reheat in a toaster oven or low oven until crisp. If you enjoyed the recipe, please consider leaving a star rating and a comment below.

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