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How to make Brazilian Cheese Bread (Pao de Queijo) and be successful every time!

How to make Brazilian Cheese Bread (Pao de Queijo) and be successful every time!

Recipe by ElliotiCourse: SnacksCuisine: Brazilian food, Salgados, Gluten FreeDifficulty: Easy


Prep time


Baking time


Calories per unit



Pão de queijo (Brazilian Cheese Bread) is one of the most popular snacks (salgados) in Brazil. If you have ever been to a Brazilian BBQ (churrasco) odds are you have eaten pão de queijo as a starter or side. If you are ever invited to a Brazilian party and want to bring something to impress everyone, I strongly advise you to take some homemade (caseiro) pão de queijo. I guarantee it will be a hit.

Pão de queijo is an easy recipe but hard to get right on a consistent basis. Most people who try to make it complain that when they roll the dough into balls and place them on the tray they start melting into a puddle. When baked they don’t rise into puffy balls or pillows. This recipe removes any risk of this happening by using cupcakes, or muffin tins to maintain a consistent shape.


  • 4 cups of tapioca starch

  • 2 cups of grated parmesan cheese

  • 1 1/4 cups of milk

  • 1/2 cup of water

  • 2 eggs

  • 80g of butter

  • 2 teaspoons of salt


  • Place butter, milk, water and salt into a saucepan. Gently heat the ingredients on the stove on medium heat and remove as soon as it begins to boil.
  • Place the tapioca starch in a mixing bowl.
  • Gradually add the butter/milk liquid and stir to mix it together (stir by hand or with a machine). Keep adding liquid and mixing until a thick sticky batter is formed. The mixture should be thick enough that it slowly oozes off the mixing spoon.
  • Add the two eggs and stir in until completely mixed in and no more orange yolk is visible. Add extra tapioca if it becomes too runny.
  • Mix in the grated parmesan cheese.
  • Pour the mixture into the cupcake moulds.
  • Place into a preheated fan-forced oven at 180c (365 f). The middle rack.
  • Bake for 15 to 20 minutes and remove from the oven when the cheese breads are a nice sandy golden colour.
  • Let rest for a few minutes then remove from the baking tray and place in a bowl to serve. Best eaten fresh out of the oven.

Recipe Video


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