Brazilian Cheese Bread ( Pao De Queijo )

Total Time
1hr 5mins
Prep 40 mins
Cook 25 mins

These yummy gluten/wheat free breads are good for those with Celiac disease or gluten intolerance. They are the best served hot from the oven :)


  1. Preheat oven to 375 degrees F (190 degrees C).
  2. Put the tapioca flour in a large bowl. Set aside.
  3. Pour canola oil, water, milk, and salt into a small saucepan, and place over high heat. When the mixture comes to a boil, remove from heat immediately, and stir in tapioca flour, mixing with a wooden spoon. Set aside to rest for 20 to 25 minutes.
  4. Stir the cheese and eggs into the tapioca mixture until well combined. The mixture will be chunky. With wet hands, form 1 TBSP-sized balls of the mixture onto an ungreased baking sheet.
  5. Bake in preheated oven until the tops are lightly browned, 20 to 25 minutes.
  6. Enjoy !
  7. Note: The dough can be kept in the refrigerator for up to 3 days in an airtight container. The balls can be frozen and taken to the oven right from the freezer.
Most Helpful

Used queso freso like I saw in another recipe.

Kitty Kat Cook December 30, 2011

I had a sample of something like this at a gluten-free fair and looked for a recipe. And this was delicious!!!

thejonesgal February 10, 2014

Delicious and easy to make!

Elisa72 February 13, 2013