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Brazilian Cheese Bread that is naturally gluten-free.

Brazilian Cheese Bread

by Venus Friendly

Serves 12 · Prep 5 min · Cook 25 min

Pao de Queijo is a popular Brazilian cheese bread that is crispy on the outside and airy on the inside with a chewy texture. Traditionally made with tapioca flour, it is naturally gluten-free. Served warm as an appetizer, as a side dish with your favorite meal, or as a snack.​

Notes

* Corn-Free

* Gluten-Free

* Soy-Free​

* Cow’s Milk-Free

* Nightshade-Free

 

photo credit: Chyna Dover

Ingredients

  • 2 cups tapioca flour

  • 1 tsp onion powder

  • 1/4 tsp Himalayan Salt

  • 1 cup shredded Pecorino Romano (sheep’s-milk cheese)

  • 1 cup shredded goat cheddar cheese

  • 1 cup goat’s milk

  • ¼ cup light extra-virgin olive oil

  • 3 large eggs

Directions

  1. Preheat the oven to 400°F.

  2. Lightly grease a muffin or cupcake pan and set aside.

  3. Add the tapioca flour, salt, and garlic powder to a blender and pulse briefly to combine.

  4. Add the eggs, goat’s milk, olive oil, and cheeses. Blend on high until the mixture becomes smooth and resembles a thick pancake batter.

  5. Pour the batter into the prepared pan, filling each cup about ¾ full.

  6. Bake for 10 minutes or until tops are no longer batter like. Whisk 1 egg with a splash of milk and brush tops of the bread.

  7. Bake for another 10 minutes, or until puffed and golden brown.

  8. Remove from the oven and allow to cool slightly. Serve warm.

Chef's Notes

Tapioca flour gives Pão de Queijo its signature chew and lightness, while the combination of sheep’s-milk and goat cheeses adds depth without relying on cow’s milk. Blending the batter creates a smooth, pourable consistency that ensures even texture and consistent rise in every bite.

Tips​ 

~Serve Warm: These are at their best fresh from the oven, when the centers are soft and elastic.

~Even Fill: Filling the pan just three-quarters full allows the bread to puff without overflowing.

Published January 2026

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