Quick Brazilian Cheese Rolls {Pao de Queijo}

CATEGORIES: Brazilian, Gluten Free, Rolls, Sara

Of all the foods I fell in love with in Brazil, Pao de Queijo (literally
translated to ‘bread of cheese’, how can that not be delicious?) is right up there at the top.  And it’s been tormenting my soul for the past 10 years as I’ve tried recipe after recipe trying to duplicate the taste and texture I love.  You can buy pre-packaged mixes, but they’re not quite the same as homemade.  The problem is that there are several different methods to making these little balls of heaven.  A lot of them involve lots of hard to find ingredients, and methods like heating a mixture on the stove, kneading a big messy dough, etc.  When I was in Brazil, I learned how to make the most quick and easy version- an ultra fast liquid batter that you just poured into a muffin tin.  It’s been driving me crazy that I couldn’t find my recipe or one that was like it.  And then a few weeks ago something magical happened.  My husband walked in after organizing some junk in the garage and asked me if I wanted a little pink notebook.  I knew immediately what it was. It was bursting with little scraps of papers.  Scraps of papers with recipe notes on them.  I heard the hallelujah chorus.  We ate Pao de Queijo about 25 minutes later.  And it was heavenly.

If you’ve never had this type of Brazilian cheese bread, it’s tricky to explain.  It’s actually not “bread” at all- at least not like we’re used to here in the US.  It’s almost more like the texture of a cream puff shell or popover, but with more substance on the inside. The outside is slightly crisp and browned and the inside is airy and chewy.  If you’re not familiar with them at all then I want you to be fully informed so you don’t expect an actual yeast bread “roll”.  If you do, then you’ll probably think these are super weird and gooey.  They’re served at popular Brazilian restaurants, but honestly, while I adore those restaurants, I’ve yet to have a really good Pao de Queijo at any of them.  So trust me when I tell you that if you like those (or any of the pre-packaged mixes), you will probably love these homemade ones.  And if you know anyone who has ties to Brazil like I do, you are sure to melt their heart with these.  Once you see how quick and easy they are you’ll be making them all the time!

The best part is that I have 99% of the ingredients in my house pretty much at all times.

The only semi-strange ingredient in there is Tapioca Flour, and it’s actually easier to find than you might think.  It’s a really smooth, soft flour that feels much like cornstarch.  It’s made from the ground roots of the cassava plant and it’s gluten free for those of you that care about that 🙂

You can grab it off Amazon and have it delivered to you, but a lot of normal grocery stores carry a good selection of Bobs Red Mill products which is the brand I use.  Here in Idaho I can always find them at Fred Meyer, near the health food/specialty foods isle.  You can also find tapioca flour at Asian markets as it’s used in a lot of Asian cooking, and also at health food stores and places like Whole Foods where you can find a good selection of wheat flour alternatives.  Definitely check the gluten free isle of well stocked store.  If you live in an area with WINCO grocery stores, people are telling me you can find it in the bulk section (how did not know this??  Thank you readers!) You can’t substitute any other type of flour– the tapioca flour is key, so when you find a good place to buy it, stock up!

Okay, ready for easy?  You can prep these in about 60 seconds.  Seriously.  Put everything but the cheese in the blender (I adore my Blendtec) and blend until smooth.

Then add in your cheese and pulse the blender one or two times.  I like to break it up a bit and mix it in, but not pulverize it. And you can be creative here.  I like a mixture of Parmesan and sharp cheddar.  It’s important to use cheese that has a stronger flavor because it’s really  the only flavor you’re putting in there and if it’s too mild I’ve found the rolls turn out pretty bland.   But play around with it and find your perfect mix.  You can also add more or less cheese, it’s pretty flexible.

Now just take your blender and pour the batter into little mini-muffin tins.  It’s a very thin batter so pour slowly!

I like to sprinkle a little more parmesan on top.  Because I like to sprinkle a little parmesan on top of just about everything.  I inherited that from my father, who puts parmesan on just about everything he makes. A little sprinkle of kosher salt is also yummy.

Recently I was browsing food blogs and was excited to see a nearly identical recipe on Bewitching Kitchen.  She mentioned putting rosemary in there, which at first I thought sounded a little strange.  Not because I don’t think it would taste good, but because I’d never had pao de queijo with any type of herb before.  I tried it just for kicks and man was it good!  You can either sprinkle a little dried or fresh rosemary on top, or blend it right in the batter.  Loved that addition.

Then you pop these babies in a hot oven and watch them do their magic.  They puff up into perfectly little bubbly golden balls of cheesy goodness.  How’s that for a descriptive sentence?

You want to cook them just until they’re set on top and barely golden.  If you over cook them, the tops actually look pretty similar, but you can tell by the bottoms.  Case in point:

And don’t be concerned if the rolls sink in the middle.  These photos are actually a bit misleading because I photographed them literally seconds after coming out of the oven. It’s perfectly normal for them to sink down in the centers and they taste exactly the same!

Eating Pao De Queijo warm is a definite must.   I’ll just say that right now.  As soon as they’re cool enough to handle, bust one open and eat it.

They’ll be a little crispy on the outside and soft, airy, and tender on the inside.  Almost a little chewy.  Some of them are even kind of hollow.  This version is definitely less dense than the kneaded dough variety. The yield is anywhere from 16-24 rolls, depending on how full you fill your muffin pan. I fill  mine pretty full (a good 3/4 full) and I generally get about 16-18.

I dare you to just eat one.  This recipe is a little dangerous.

clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon

Quick Brazilian Cheese Rolls {Pao de Queijo}

  • Author: Our Best Bites
  • Yield: 16 1x


Literally translates to “bread of cheese”…how can that not be delicious? Quick, easy, and fantastic every time.


  • 1 large egg
  • 1/2 cup milk
  • 1/4 cup canola oil
  • 1 cup tapioca flour (sometimes labeled tapioca starch) no substitutions
  • 1/2 tsp kosher salt
  • 1/4 C grated cheddar cheese* (preferably medium or sharp)
  • 1/4 C grated Parmesan cheese
  • Optional: extra cheese to sprinkle on top and any herbs/flavorings you’d like to add. Try rosemary and or garlic powder, my favorites!


  1. Preheat oven to 400 degrees. Place egg, milk, oil, tapioca flour, and salt in blender and blend until smooth. Add cheeses and pulse 2 times. Immediately pour batter into a mini muffin tin (if your muffin tin isn’t non-stick, spray lightly with non-stick spray first), filling each well about 3/4 full, or just slightly less. If desired (and I recommend), sprinkle a bit of parmesan cheese on top and/or a tiny sprinkle of kosher salt.
  2. Bake for 15-20 minutes until puffed and golden. Remove from oven and cool for a few minutes before removing rolls from pan. Serve warm. {Que Gostoso!}


  • *Tip: You can play around with the cheese. I’ve used Monterey Jack, low-moisture mozarella, swiss, and even gruyere in place of the cheddar. All great!
  • Keep in mind, these actually don’t re-heat well, so I recommend making and eating fresh.


If you’re a fan of Brazilian Food, you might enjoy these too!
Dessert Wontons (like Brazilian Pastel)


  1. I just had the same thing happen to me. I made this out of this world cheesecake years ago and shortly thereafter misplaced the recipe. I have been trying to recreate that magical cheesecake for years (with no luck). And then I go visit my Mom today and pull out her recipe binder to look for a different recipe and low and be hold there is that cheesecake recipe (in my handwriting) that I have so desperately been searching for!

    Anyways, these little rolls look and sound amazing! I have never had Pao de Queijo before and can't wait to make them!

  2. We have pão de queijo for breakfast, snack time, dinner, anytime!! It's impossible to eat just one! I have a more difficult recipe but I'll definetly try yours. Isn't it interesting that you're teaching a Brazillian woman how to do it in an easier way? LOL!
    Hugs from Brazil!

    1. Hi Suzzanne, I’m not Sara, but I just saw your comment and couldn’t help but answer it! You can’t substitute with normal flour, or any other kind of flour for that matter. I am from Brazil and have lived in many south/central american countries. You should try to see if they have local “Harina de Yuca” or “Almidon de Yuca” or “Harina de Casaba”. These are all spanish names for Tapioca Starch. Just make sure it is the white, powdery kind (that looks just like corn starch), and not the toasted brownish colored one. Hope this helps. Good Luck!

  3. I'm super excited to try this out. This is one of my very favorite foods ever. I usually just use the mix from the Asian store but these look even better. Thanks!

  4. Sara,
    I eat about 40 cheese balls when I go to Brazilian restaurants. I happen to live in a heavy populated Brazilian area so these are served all the time at parties. I've gotten the recipe from the Brazilian ladies but it calls for all types of ingredients that I can never find so I gave up. Thanks for this recipe. They say if you use Costco cheese it makes for spongier balls than the regular grocery store cheese.

  5. Oh my goodness!!!! I can't tell you how glad I am that you posted this recipe! Last year I hunted and hunted for the Tapioca flour because my husband served his mission in Brazil and I wanted to make a special Brazilian dinner for him on valentines day. One of his favorite things from Brazil was Pao de Qeujio. I finally just ended up using cornstarch for a substitute and they turned out fine, but didn't rise much. He still loved that I went to the effort to try. I am so glad I now know where and what brand to look for. Thanks!!!! (BTW I made your Brazilian Lemonade for that dinner also, and everyone loved it!)

  6. Wow! I am so excited about making these! I have tapioca flour in my pantry! My hubs eats gluten-free, so this is perfect! Thank you, thank you!!

  7. Thank you thank you THANK YOU! Now I don't have to buy the ridiculously expensive box of pre-packaged mix that makes 12 mini balls. Thank you SO MUCH!

  8. THanks for the link to the Bewitching!

    This recipe has been a favorite in our home for a long, long time

    I am so glad I found your blog, it's bookmarked and I'll be indulging in some reading this weekend!

  9. Can't wait to try this recipe. We've made these the old-fashioned way, and are always too busy cleaning up to eat them fresh out of the oven. This sounds like the perfect solution.

  10. Mmmm! That's how we make ours too! Though I can't find the tapioca flour at my grocery store anymore. 🙁 So I haven't been able to make these for a while. Que saudades!

  11. Myrnie- sorry I forgot the yield, I just added it! It makes anywhere from 16-24, depending on how full you fill your muffin pan. I fill mine pretty full (a good 3/4 full) and I generally get 16-18.

  12. dani- hugs TO Brazil! You'll have to try it out and see what you think!

    Suzanne- nope, sorry, the tapioca flour is a must.

    Christy- thanks for the cheese tip!

    Leslie- you'll have to do a V-day re-do (and maybe you'll get more chocolates and flowers out of it? haha)

  13. These look absolutely delish!

    I have a teensy posting suggestion. I know a friend of mine that reads your blog and she has to eat a gluten free diet. My suggestion would be to maybe put it in parentheses in the title, or somewhere at the first part of the post, that these are indeed gluten free. She loves this kind of stuff, and her hubs actually served his mish in Brazil and would love a taste of it at home, but she might otherwise not give much consideration to reading as far down into the recipe to find the gem that it is gluten free! Did I just make that clear as mud?

  14. I just did a happy dance in my front room! I love these little gems of carbs & cheese. Did you ever eat at Tucano's in Provo or SLC? I'm guessing they are similar (but more likely better) than the "cheese balls" they serve there. I am so happy right now, just made my day! Can't wait to whip up my first batch of MANY!

  15. We LOVE Pao de Queijo! We have bought the Chebe mix, but thought it was silly to spend that much money on a mix and STILL have to add all the cheese.
    I have had a number of recipes bookmarked to try for this, but haven't. I will try yours first/today. Have you ever tried to make bread sticks or flat bread/crusts with yours?
    We are a gluten free family and always have a stash of tapioca flour/starch. We get ours from the Asian Market.

  16. My husband served a mission in Curitiba, Brazil. I know I will have to make these for him. He LOVES them and talks about them all the time. Thanks for the recipe! He also talks about these mini french bread type of rolls that they would hollow out and stuff with meat and eat as they walked. You don't happen to have recipe for that do you?

  17. Thanks for posting this! I went on my mission to Recife and miss Brazilian food. Every once in a while I make something tasty to remind me of the old days, but it's been a while! This will make it's debut soon!

  18. Kim- I went to Curitiba too! Ask your hubby what those are called. He could be talking about coxinhas, or pastel, or something entirely different, but I might have a recipe for ya!

  19. Such a great recipe! Thanks. And I do love the ones at Tucanos and Rodizio, so I imagine these will be all the better!!!

  20. I so want to try these rolls…

    I wanted to let you know I got my cookbook Wednesday, I've been looking thru it ever since and it has been REALLY difficult trying to decide what to make first.

    I've made your chicken cacciatore before and I've gotta say it was AWESOME!

  21. Sara, Do you have to use mini tins? I only have regular sized muffin tins. Will that work? If so how should I adjust temp or cook time. thanks!

  22. I have had these before and they are the most amazing treats ever! I am seriously going to be making these this weekend! Thanks SO much for the recipe and tips!


  23. Diamond- this is a liquid batter, so breadsticks won't work!

    Charles- you could use a regular muffin pan, they'll just be bigger. Keep the oven temp the same and keep an eye on them. They might just take a few extra minutes to bake.

  24. We have actually made these from a mix that we find at Many Lands foods. But I would like to try them on my own and not from the mix. they are SO yummy!

    1. Hi The Double Dipped Life,
      My name is Jussara and I am Brazilian. Just to explain that we have two types of this cheese bread: This recipe that is the easier version to make, using the blender and the dough is more liquid;
      and the original one that is not so liquid and you need to use your hand to make and looks more like/and a similar process of the bread dough. This is the one that your neighbour does.

  25. hooray!! I also served a mission in Brazil and have been unable to duplicate pao de queijo since returning to the states. THANK YOU!

  26. *writes tapioca flour on grocery list

    This is definitely going to the top of my 'things to bake when my new oven gets here' list! (that list is getting mighty long!)

  27. First of all, I need a mini muffin tin. Second these look great. I know a lot of people who would appreciate this recipe and third, I'm still waiting for a recipe for feijoada.

  28. You are the BEST! I love these at the Brazilian restaurants, and I cannot wait to try them. And I am temporarily on a gluten-free diet, which takes out so many good things, so it will be so wonderful to have something so fun to eat! Thank you, thank you, thank you!

  29. Sara, you totally rock! My husband says the rolls were called pao frances. But he wants me to ask for a recipe for coxinhas too. That would be amazing! Seriously, between these bread recipes and your creamy cheesecake recipe, my husband loves you guys as much as I do! Thanks!

  30. Oh my! I am so excited. I love Pao de Queijo, my favorite thing from Brazil. I remember buying huge ones from the bakeries in Brazil. mmmmm.

  31. I live in Bolivia and love the cheesy bread they call cuñapes. They are very similar. Just mix tapioca flour with butter, a little sugar, and the cheese. Add milk until it forms a stiff batter that you can knead, or just take chunks of it, roll them into a ball and bake for a few minutes. They´re yummy!

  32. @Sara. Thanks 🙂 Maybe I can find some when we go to San Jose next week. They have some big stores there. That's what I miss most about the states.. the availability of different ingredients!

  33. Thank you so much for a new gluten free bread recipe…I have been in such a rut, and getting really tired of tortilla chips! This looks amazing, I will be baking it tonight!

  34. Oh my goodness! My husband served in Brazil and we went back a few years later and I absolutely fell in love with these rolls. We ate them everyday. I thought there was no way I could ever make them but now thanks to OBB I can! I am so excited, I think I will go to the store right now. 🙂

  35. Thank you for this great recipe! We have a "Cheese Roll Store" that sells just these rolls and flan – that is it. They charge 50 cents a roll and that is well worth it! Just to let you know, though, they have different flavors – chopped black olives or finely chopped hot peppers or onions/garlic. They are ALL good!

  36. Thanks, Sara- I needed to know how many mini muffin tins I'll have to borrow to make a batch 🙂 (My husband ate the little french breads all the time, too, like Kim's husband…they were about a dollar, and made a super easy breakfast 🙂

  37. holy goodness! they look delicious and is it weird when I say I can almost smell them through my monitor?! 😉 LOL!

    can't wait to try them!

  38. my husband served a mission in brazil and LOVES these! i think i might just have to surprise him with a batch when he gets home from work! i'd love to get more Brazilian recipes-like main dishes! so delicious!

  39. I just made your black bean soup for my family for lunch (which, by the way, even my picky toddler loves)! I'm definitely going to whip some of these babies up to eat with the leftovers! Thanks!

  40. I love to check out this blog but, after my daughter was diagnosed with celiac disease(eats gluten free)I almost get a little sad when I check out my favorite foodie blogs. It was so fun to see a gluten free post. Breads are super hard gluten free, I'm excited to try out a recipe that's good.

  41. Thank you, thank you, thank you for sharing this recipe. These are one of my absolute favorite Brazilian foods but after looking at other recipes I never dared to attempt them. I cannot wait to pop one (or all) of these babies into my mouth!

  42. Okay, it is official, you are the best! I LOVE Pao de queijo! I served in Minais where it was born in Brazil and miss it terribly. Thanks so much for posting this recipe. It has been a while since I have tried to make it and I am delighted to have your recipe since they are ALWAYS bom de mais! Obrigada!

  43. I am new to this website and think it is awesome!!! I was introduced to it by a friend who always has awesome ideas and snacks for the gatherings we have. I would LOVE to have a cookbook by you gals! I suffer from lack of creativity all the time atleast this way i would have a resouce to jumpstart my creativity! Thanks for your sight its awesome! I am a google follower

  44. I made these tonight (my family is 1/2 gluten free and I'm always looking for recipes). My problem? The tops fell in. Does this mean I didn't cook them enough? Or too much???

    1. One of the reasons that the top falls is:
      1- if you open the oven before the time that is ready, making the oven loss the right temperature. so do not open before 15 minutes:
      2- we usually use oven on 180ºC, But if you set higher than 200ºC the bread is going to quickly looks like ready on the outside but is not ready inside, so when you take it out the top is going to fall.
      – to avoid that you can turn off the oven but leave them inside for a little longer to be able to cook inside.

  45. OHHHHH, I can't wait to try these! Definitely one of my favorite Brazilian food and I never knew they could be so easy to make. Yea! 🙂 Also, thank you for unintentionally explaining to me why Kathryn always has to have Parmesan cheese on top of her cottage cheese. I never knew that about your dad, but it must be in her blood 🙂

  46. Toni-Sometimes the tops do fall in and I have no idea why. For me they taste the same either way so I don't worry about it! If they are under-cooked they're just a little gooey inside. I hope you enjoyed them anyway!

    1. One of the reasons that the top falls is:
      1- if you open the oven before the time that is ready, making the oven loss the right temperature. so do not open before 15 minutes:
      2- we usually use oven on 180ºC, But if you set higher than 200ºC the bread is going to quickly looks like ready on the outside but is not ready inside, so when you take it out the top is going to fall.
      – to avoid that you can turn off the oven but leave them inside for a little longer to be able to cook inside.

  47. YEAH!! Thank you for a gluten free recipe. I have missed cheese breads so much. Can't wait to whip up a batch of these this weekend.

  48. These look so easy and yummy–I'm excited to try them. They sound like they are good enough that you might be tempted to just snarf them down and call it good for the meal, but I was wondering if you could recommend what you like to serve them with. Thanks!

  49. I have made these before..and they are awesome! I love how you baked them in a muffin tin! I do not know why i never thought of it :/. mine always look like blobs and are not very pretty! Thanks for sharing 🙂

  50. My husband also lived in Brazil and loves these! I can't wait to make them for him! Thank you for the recipe.

    I picked up my copy of your cookbook at Costco yesterday and once I put the kids to bed, I snuggled on my bed and flipped page by page. It was truly, the best part of my day! I sure hope you're working on the second edition.

  51. Sarah! Guess where I found povillho doce? Winco! Don't know if you have one in Idaho, but they just got one by my house and they have it in the bulk section for cheap! I have the recipe that doesn't require the muffin tin, if you are ever looking 🙂 kbyama@gmail.com

  52. These look delicious and they are gluten free without adapting it! That made my morning!! Now to find time to make them…

  53. gosh, 81 comments so far… i didn't read through all the comments, so I don't know if it's been asked, but if I don't use tapioca flour – if i wan to use regular all-purpose flour – can I use the same amount? what is the rule there?

    thanks for the recipe – they look so yummy!

  54. my BIL and SIL just moved to brazil, i am sure they will enjoy all sorts of brazilian food. i want to try these,i do eat gluten free and love anything new to try! thanks and can't wait to get your cookbook!

  55. am i the only person who made these and hated them? Maybe i'm just being picky but they tasted gross to me. And i mean that in no offense whatsoever because i loved every other recipe you guys share! I know it's not supposed to taste like bread that i'm used to, but these were just plain old yuck and too gooey yet spongey at the same time. What could i have done wrong?

  56. Toni, that's why I warned you they weren't actually "bread". I'm assuming you've never had these before! If you haven't, then it's quite surprising- and for some, an acquired taste.

  57. We are so excited to try to try this recipe! My hubs served in Belo Horizonte. He's stoked about eating these. He's loves them, and I can't wait to try them. Just wondering, did you ever eat Reiqeijao with the Pao de Queijo? Do you know of a recipe for it? Love your blog!

  58. OMG! I've been looking for a recipe like this for forever! The Brazilian Steakhouse that we love (and can't afford to go to enough) serves something like this and OMG….YAY! Can't wait to make them. 🙂

  59. I have been searching for a good recipe for these – I loved them at the Brazilian BBQ restaurant my hubby and I went to in Houston. These tasted great – but mine stuck to the pan. We had to pry them out. They weren't burnt -just stuck. Any idea what the problem might be? I sprayed my pan with Pam…. Maybe my Tapioca Starch was a bit old?? I have been trying different recipes for a while…so the flour was a couple years old. I'll definitely make them again though!

  60. Thank you, thank you, thank you! My husband served in Brazil and has been dying for me to learn how to make the beloved pao de queijo. I think this recipe will make an already great marriage even better!

  61. Marcelo thanks you for these! Thanks to Diego, I already had tapioca flour in the house, so I made them the same day you posted the recipe. They were so easy and so good! They're very similar to a Colombian bread called Pandebono. Thanks!!

    1. Yes! I New we had something like this in colombia! I’ve been gone so long I couldn’t remember what the we’re called.
      And the limeade brings me images of my beautiful arenosa.

  62. Neat, I fell in love with pao de queijo when I served my mission in Brazil too. They're so addicting. I've been wondering forever what cheese to substitute for the queijo de minas and I'll have to give your combo a try.

  63. I can see I'm not at all alone in loving pao de queijo. I served part of my time in Minas and became quite the 'pae de queijo snob'. I'm eager to try this recipe out as it is so different from how I made it while there. I would love to have a little pao de queijo along with our regular beans and rice! Thanks for sharing!

    1. Hi,
      They can hold a little longer like 3 days if you keep it in a closed container or a plastic bag – take most of the air and close well.
      they tend to became hard because of the cheese, but if it is a little hard you can try to use just a bit of the microwave on defrost, but the ideal is fresh.
      the other alternative is you to do the traditional
      cheese bread that can be frozen and be cooked whenever you want between 3 months straight from frozen.

  64. Well, i'm just gonna have to try another sub b/c honestly, where in the netherlands would one buy tapiocameel? i know that's what's called here… ok… i'll try the health food store, but if they don't have it… i'm subbing!

  65. My brother served his mission in Brazil, so I made these for him while he was here this weekend. He said they tasted just like the ones he had there! Everyone else loved them too.

  66. I served my mission in brazil and love pao de queijo. Where did you girls find this recipe?!? THanks so much!!!! Did one of your hubbies serve there?! or one of you yourselves?! yay for brazilian food! LOVE IT!

  67. These were absolutely delicious!! There was tons of cheesy taste for relatively little cheese. And so quick to throw together. We had them with soup from the crockpot and it was a perfect dinner. For those who are wondering about the texture, they are almost identical to Yorkshire puddings – but a lot less work and without all that grease!

  68. Hey Sara! Your "pães de queijo" seems to be really good!
    Congrats for them! 😉
    I'm a brazilian guy who was born in the land of pao de queijos, Minas Gerais state – btw, you need to taste the true "pão de queijo mineiro";) I have some friends who always ask me for a recipe of it, but for they living in Europe, they have some difficults to find the "polvilho", or tapioca flour. I would like to know what kind of tapioca starch you used so that I can tell them. Ah! I can share with another recipe if you want – the original one 😉 I love cooking as well! lol
    Take care!

    1. Lucas i would love your recipe! ive made these before with a diff recipe and i love them because tehy are dense but more work. I made ones like these that were more of a puff but they had very little taste and i added a TON of cheese too. I would love a true brazilian recipe 🙂

    2. I would like to try you recipe too Lucas! I would like to have more than one option on this delicious Brasilian food

  69. We made this today.. LOVE them! I absolutely love the crispness of the bread, and how light and fluffy it is. I've been trying for years to make my own bread, but every time I make it- it turns out WAY to dense. So can I omit the cheese from this recipe and use this to make an entire loaf of bread?

  70. Just made these – DIVINE!! I went to 4 stores looking for the tapioca flour. I found it at a health food store. I will be dreaming about these tonight!

  71. I saved this recipe when you posted it and moved this past week. One of the first things I did after moving was go to the grocery store to purchase Tapioca flour. These are being served at dinner tonight along with split pea soup. I’m very excited to make/serve these. They look fabulous!

  72. These look so delish! Should I really use a mini muffin tin? They look like regular size muffins??? Or do they just come out bigger looking in the pictures?

  73. My husband served his mission in Manaus, Brazil, and he LOVES these! We’ve bought a couple of mixes from ethnic food companies before but he was never really satisfied with them. So I was sooo excited when you posted this recipe! I was fairly jumping up and down I was so thrilled! And my husband loves them. He was a very grateful hubby that night and I was a very happy wifey! 😉 We love to make Brazilian foods around here and this is so perfect. Thank you, thank you!
    {if you ever have any other Brazilian recipes to share, I’m sure my hubby would ever grateful! 😉 }

  74. Thank you so much for this recipe! We made them on Sunday – they came out PERFECT and we all ate way too many!! Can’t wait to make them again!

  75. Great recipe! I’m allergic to gluten and I’ve had a bag of tapioca flour in my cabinet for awhile, so this was perfect! Thanks again!

  76. These look so good! Great idea to bake them in a mini muffin tin. My husband served a mission in Brazil and I’ve been trying to re-create his memory of Brazilian Stroganoff…with chicken, a red tomato-based sauce, and shoestring fried potatoes on top. Served over rice. Please tell me you have the perfect recipe in your little pink notebook…and perhaps you can share it on your blog? 🙂

    1. I’ve had so many requests for Brazilian Stroganoff Leigh. My problem is getting a really good result without the signature ingredient (cream!) for caloric reasons. I’m working on it!

  77. I never knew what these were called, i love them thank you so much. I remember having them about 20 years ago and been trying to make them. I need to find the flour. thank you again.

  78. I can’t wait to try this recipe! I served in Belo Horizonte and these yummy treats, and coxinhas, are the foods I miss the most. Do you have a recipe for coxinhas? ’cause I would LOVE to find one!

  79. I missed the linked comment to here, sorry. These were really great. My wife made these and they were excellent. We just subbed Gryuere for Parmesan. You can kill my previous comment, because I am an idiot.

  80. I made these and they turned out perfect….and delicious!

    I’m making them again tomorrow for a friend that I am taking dinner to. She has to eat gluten free, and these will be perfect to go along with the dinner!

  81. can i use fat free milk? what about sandwich cheese if i dice it up? or string cheese?..yes i don’t usually have much “good” cheese at my house.

    1. Yes you can use fat free milk. As for the cheese- no, I wouldn’t use string cheese or sandwich cheese. Just normal cheddar works great!

  82. Thanks so much for this recipe! Absolutely love it! I have to eat gluten free and have now made these twice. Even hubby and 2 sons love them. I’m going to try and convert some of your other recipes to gluten free…I’ll let you know how I go. I live in Sydney, Australia and tapioca flour is easy to get here.

  83. LOVE THIS RECIPE. I found a similar recipe a few months back because I had a craving….so I went on the hunt. I have made them several times since and they go quickly. Everyone always LOVES them and they are super easy. Instead of chedder I use Queso Fresco (mexican cheese) and its delish! I coudn’t find Queso Fresco at a specialty or health food store but I have found it at King Soopers and Albertsons.

  84. I wish I could hug you! I have a gluten-intolerance so I can’t eat those delightful cheese-breads at Tucanos. I already have tapioca flour on hand so I will be making these tonight.

    THANK YOU sooooo much for sharing this recipe.

  85. Love these! As a fellow girls with Brazilian ties, my other addiction from Brazil is catupiry (com frango pizza–YUM!!) After much searching and many failed attempts, I found a substitution that is close enough to satisfy a craving I thought I’d share: melt equal parts meunster cheese and cream cheese together over low heat. When it cools, I slice it on pizza, in coxinha… delish!

    1. ooh, great tip about the Catupiry! I usually use straight cream cheese in my coxinhas, I’ll have to try that!

  86. I’m so happy to find this recipe. My husband served his mission in Brazil too & these are his favorite! I found tapioca flour in the bulk section at Winco for $1.48/lb, I can’t wait to surprise him tonight with your brazillian black beans, rice & these rolls!

  87. I have never tried or heard of pao de quiejo before, but the simplicity and uniqueness intrigued me…wow! So light, fluffy, spongy, and delicious, but not too strong in flavor… I took the few that were left over to work and popped them in the microwave for about 5 seconds, they were good, but not as good as they were when they were fresh out of the oven. I can’t wait to make these again for a tapas-themed potluck tonight 🙂

  88. These things are soooo easy and so yummy! I’ve already made a bunch of variations of them (toppings) and they are soooo good! THANKS!!!!!!! I am from Louisiana but live in Utah now, and I love your blog! I love food blogging and have my own as well! So fun! Congrats on all your success!

  89. I’m neither LDS nor have I have been to Brazil but these rocked my socks!!!! I made them last night and they were a hit!! I think I underbaked them in fear of overbaking but they were still some cheesy goodness! I followed your recipe to a T and did not deviate with cheese selection. I will admit I’m a sharp cheddar fan over parmesan so I sprinkled half with cheddar and the other half with parmesan and believe it or not the parmesan ones won my affection the most!

    Thanks for your most fabulous recipes!!!!!

  90. Made these tonight and the family loved them. I did kind of have a hell of a time trying to find the flour though. But it was worth it. Thanks!

  91. Just made these for the second time and we love them! I just wanted to mention that in Australia I use Arrowroot which says it is interchangeable with tapioca. I found it right next to the baking powder. Maybe that will help those who can’t find the Tapioca. It sure turns out great!

  92. We tried this recipe and we were not disappointed disappointed! By we I mean my husband did the cooking and I did the shopping. The bread was soft and light and must admit better than the ones I had at a brazilian bbq restaurant which introduced me to these great cheese rolls. These will definitely be part of our recipe collection

  93. Bless you for this! My Brazilian friend gave me the best recipe for Pao De Queijo which I have made but it is so hard! And it the ingredients are a lot more expensive than this one! (like a cup of feta along with all the other cheese!) Anyway, this one looks great! And seems much faster! My husband will be thrilled! Now I have one more reason to by a mini muffin tin, which I want to much!

  94. My Brazilian husband loved these!!! I have made them before, but they always took a while to mix up and roll out by hand. Love the quick way and they taste awesome! Going to make some of your other brazilian recipes tonight! Thanks!

  95. I tried the recipe you shared for pao de quiejo up above because I had such a craving for them. So easy and quick too. Tasted delicious! Just wanted to say thank you for sharing and making my day with as little as yummy Brazilian bread! CHEERS!!!

    1. We love them with rice and black beans (the Quick and Easy Black Beans on this site) and any type of grilled meat; that’s a pretty classic Brazilian meal. Also the Black Bean Soup is a fave!

      1. Oh good! I made them with the quick and easy black beans, cilantro-lime rice and the taco chicken. Once the weather cools down, I will have to try them with the soup! I also made the rolls in a regular muffin tin (don’t have a mini one), do they cook more evenly in the mini muffins tin? I think mine were a bit overdone on the outside but possibly undercooked inside…still yummy though! Thanks for another great recipe!!!

  96. I made this last weekend. I used a combination of gruyere and pecorino romano, soooo good. I used butter instead of oil, not sure if that made any difference in flavor.

  97. Saddest story ever. The first 2 times I made these they turned out perfect! Delicious and round and yummy. The next 3 times they completely flopped!!! They all sunk and came out gooey-chewy and a big on the greasier side, with or without Pam. I tried 2 different ovens and 2 different pans and I have yet to accomplish that same first delicious result. Any ideas anyone?!

  98. YES! I always have a big brazilian feast for my husband (who lived in Brazil for 2 years) in December. These will be a wonderful addition!

  99. Hoorah! I love you for posting this recipe! I am like you and had a notebook of recipes or notes on how to make all the delicious Brazilian bites from the time I spent in Brazil…but unlike you I was never able to find mine!

    Thank you so very much for sharing this! I cheered for joy when I saw this recipe (I think my husband thinks I’m nuts…at least he will until I make these bad boys for him)!

    I am grabing my keys and am heading to the market to find tapicoa flour, we will be enjoying pao de queijo shortly!

    Thank you, thank you, THANK YOU!!!

  100. I have been looking for a good recipe for tapioca Flour to put on our website and came across this one. I have tried it several times and my family loves them too.

    Would you be willing for us to add this recipe to our web site. I am willing for you to word it to your specifications and add your name – how ever you want to. I really need a good recipe to put with our Shiloh Farms tapioca flour. Even cooking with Issac’s is recommending for our flour to be used in their cookbook.

    I am looking forward to your comments and pray you will find us acceptable. Thank you so much for considering us.

  101. Where did you find the mini muffin tin? I have looked at several stores, including Target and Bed Bath & Beyond…no one has these! I tried in a regular muffin tin and I don’t think they are turning out quite right…

    1. Target and Bed Bath and Beyond definitely carry them, I’m positive! They shouldn’t be hard to find, so maybe ask a store employee?

      1. I think my stores are just stupid (my husband and I spent at least 15 in Bed Bath & Beyond looking, you would think it would be easy to find there)…but I will try again, thanks!

  102. My husband’s favorite thing about going to restaurants is the bread they bring you before the meal-he LOVES this stuff! Well unfortunately, about a year and a half ago he was diagnosed with Celiac Disease and that pretty much put an end to that obsession. Most of the rolls we’ve tried that are gluten free are dry, mealy, and just not good. Well, my sister-in-law cooked these babies up for us last weekend and my hubby was in HEAVEN!!! I swear he ate about 20 of them during dinner-the rest of the meal was good too but I don’t think he noticed much else other than these rolls. They were amazing and the texture was great! Thank you so much for sharing this one, it’s going to become a regular at our home!

  103. YAY! I served in Brazil and I have been craving these since I came home. I am beyond excited to try them. Thanks! 🙂
    Just a question… can you use the pre-grated Parmesan cheese? I have a big container of it but I just wonder if that melts as good?

    1. You know, you probably could Amy. Normally I don’t recommend the pre-shredded because as you mentioned it doesn’t melt very well, but I think here, especially since you’ll pulse it in your blender, it would be just fine.

  104. Hey! I made these tonight for a brazilian dinner, and they were awesome! It is a fantastic recipe. I love how easy it is, and it produced excellent results. It is way better than using the Yoki mix, and just as easy, if not easier. I just wanted to thank you for sharing.

  105. Just made these, they are absolutely delicious BUT! They all stuck to the pan, and it took me 15 minutes and a lot of cursing to get them out. Any tips? Do I need to spray PAM on the tins before pouring in the batter? But thanks for the tasty and SUPER easy recipe! It was still worth the struggle…

    1. Oh no! You must not have a very non-stick, non-stick pan, lol. Yes, I would definitely spray or butter the muffin wells next time. If you have a good non-stick pan they should pop right out without a problem.

      1. Also, after making this recipe many times successfully, and then getting a new oven and them consistently flopping, I’ve learned that they stick when they aren’t cooked long enough. Try cooking them a little longer, and they come out much easier.

  106. Oh my goodness. Will you please be my best friend? I have been looking for this recipe for YEARS. I can’t wait to try your version, they look heavenly. Thank you for sharing!!!!

  107. You have just made my day! Do you even read 101 comments when you posted this back in Feb. Doubt it, but just want to say THANK YOU! I’m so excited to try it. I served in Brazil and had a profound love for Pao de Queijo. In fact, I’m pretty sure we were in the CTM together. (Nov. 2000 -ish). My name was Sister McConkie back then.
    Anyway, thanks. I’ve tried a few things over the past couple years but it’s never been the same.

  108. Thanks for this easier recipe. I have friends from Brazil who made these for me (and got me addicted), but they used a flour mix from a Brazillian market. I haven’t been able to find one near me. But I eat gluten-free, so these became my gluten-free grilled cheese sandwiches! I make up a huge batch, then roll them into doughballs (I think their recipe might be thicker, more cheese I think?). Then I arrange the balls on a cookie sheet or cutting board, and freeze them. Once they are frozen, I put them in a huge Ziplock bag to keep in the freezer. Then for lunches, I pull out 2 or 3 (or 4 or 5…) and pop them in a toaster oven for about 20 minutes or so at 350ish. They are so cheesy and crunchy!

  109. We have a Paraguayan recipe for chipa that’s similar, but the batter isn’t a liquid and it has anise. My husband grew up in Paraguay where his parents were missionaries.
    2 lbs. Tapioca starch
    3 ½ sticks of unsalted butter softened to room temp.
    1 ½ oz. anise
    1 Tbsp. salt
    7-8 eggs
    4 c. shredded sharp cheddar cheese

    Mix softened butter and tapioca starch until all of the starch is combined with the butter. Add anise and salt and mix. Combine cheese with mixture. Add eggs last. Start with 7 and add the eighth if the mixture is too dry. Make small, flattened loaves and cook at 350 for about 20-25 min. depending on the oven. The loaves should be brown on the bottom and firm on the top. They should be soft/slightly doughy in the middle.
    This recipe could be halved.

  110. Hi thanks for sharing this looks great! My coworker brought some in from a local bakery and I never though it would be this easy to make… I featured the recipe on my “guilty pleasures” post and of course gave you full credit 🙂 teezaknows.wordpress.com

  111. THANK YOU – THANK YOU. My family was all diagnosed with Celiac (yes, right during the Christmas Holidays – I went into Gluten Free melt down). It is great to have these GLUTEN FREE recipes and since my sister married a Brazilian, we have loved Pao De Queijo – had no idea they were gluten free. It is so fun to find “doughy” food that we can eat!!

  112. I just cried a little when I saw this recipe! Every now and then I dream about these little breads and never could find my own recipe from when I was in Brazil. Thank you thank you thank you!! You have taken me back 10 years to another time and place. Obrigada!

  113. From a Brasileira living in the US, if it tastes as good as the real ones, you will have a thanks from the bottom of my heart 🙂

  114. Thank you for posting this! My hubby and I love these and I was so excited to try your recipe. i made them last night for New Years and they were perfect! My family devoured the whole batch in minutes, and I had to make another batch when my in laws arrived. (Those vanished too.) Thanks so much! I see many Brazilian dinners in our future. 🙂

  115. We just made these not too long ago and they were a big hit. I served them with a spicy black bean soup. Yum! My husband and his buddy, both returned missionaries from Brazil, were thrilled with how “right on” they were.

  116. My husband is from Brazil and very much misses the little things that remind him of home. I have tried so many different recepies for this wonderful Brazilian bread:) These were SO easy to make and turned out awesome!! One bite and my husband had a huge smile on his face…these will now be a staple in our house. Thank you so much!

  117. This is a great recipe! I have only had this from Fogo De Chao in Austin and I absolutely loved the bread, so I attempted to make it earlier this year and it wasn’t right, the consistency was off. This recipe is perfect! I did half with parmesan on top and half with kosher salt on top. The salt was really good! Thank you sooooo much for posting this! Also, I am glad to know the name now, it is so much fun to say!

  118. THANK YOU!!!
    I went to Brasil 8 years ago and have been wanting these ever since! I have even ordered the pre-made packages on-line and like you said, NOT the same! I will be trying these ASAP!!

  119. Thought I’d give it a shot and make these for a 3-year-old on a gluten free diet. I tried one and thought, “Wow, these are awesome!” and reluctantly sent the batch with his mom to take home. But I couldn’t stop thinking about the rolls all day and ended up making a second batch later which was devoured by our family. The 3-year-old LOVES them and so do we. Thanks for sharing and BTW you are 100% right – they are dangerous!

  120. My wife just made these and I must say they are just as good as they were when I was a missionary in Brazil. Thanks!

    1. Sure, you can whisk everything together. If you’re not using a blender, whisk the milk in a small amount at a time so you can avoid lumps.

  121. I made these tonight! I wasn’t sure what to expect (other than that I’d like them, how could they not be delicious?!), but they turned out great! Never had anything like them. My mini muffin pan is nonstick and has only been used a couple of times, but my pao de queijo stuck and I had to pry them out. No harm done to the taste though. They tasted very good and most surprising of all was the texture. The bottom part was airy but the top part basically had the exact texture of melted mozzarella cheese. My husband actually thought they were little fried cheese things. After reading the reviews, I’m not sure if they were actually supposed to have that texture, but we sure liked them and I plan to make them again soon (and grease the pan next time)! Thanks so much for the fascinating and yummy recipe 🙂

  122. I can’t wait to try this. I just bought the tapioca flour. The pães de queijo I had in Brazil were ok, but didn’t live up to their reputation, and I never had homemade.

    Você tem uma receita de feijoada também? 🙂

  123. I searched all over my town (it’s a *very* small town) and the one cooking store was out of the mini muffin tins (go figure!) The woman who was working suggested I try mini cupcake/muffin paper cups. I’ll fill those and then place them into my regular sized muffin tin. It may turn out to be a disaster but I’m sure I’ll still turn out with something tasty. 🙂

    1. How did the mini muffin papers turn out? That does sound disastrous, both because I think the batter would stick terribly to the paper and I don’t think the mini papers would hold their shape in the regular muffin tin. I wonder if you couldn’t make regular muffin sized ones instead.

  124. We are gluten-free too and so I was excited to try this recipe. I’ve made them three times now and mine don’t puff up. They turn into little cups which is pretty cool too because you can fill them with stuff. I’ve been using a muffintop pan which are wide & shallow so maybe that is why they don’t puff up. I’ll have to invest in a mini muffin pan. We are really enjoying the pao de quiejo even as cups!

    I’m thinking of putting cream cheese (instead of the other cheeses) and a little sugar into the batter and then filling the cups with ice cream. Mmmmmmm

  125. Ok, I haven’t read all the reviews so I’m not sure if someone has already had this problem but I have now made these twice and the inside is doughy and sinks to the bottom resulting in a caved in top. They are still good but it is driving me nuts that they aren’t turning out like they are supposed to. I followed recipe as written. What could be my problem?

    1. Honestly, sometimes that just happens! Sometimes mine are puffed and sometimes they sink- either way they taste good though so I haven’t tried to figure out why it happens! lol

  126. Like many before me, thanks for this outstandingly good recipe. What I also like is the quantity of the breads.
    Not too many.
    By the way, I use a Japanese squid ball frying tray, with which the bottom of the pão de queijo becomes round like a ball…

  127. I’m not sure if tapioca flour is the same as “povilho azedo” but I’m brazilian and that’s what we used growing up. There’s not a lot of brazilians in my area but I was able to find this ingredient to substitute for the tapioca flour at my local spanish shop where they have select brazilian items. it works just as well.

  128. God Bless You! While going to school in Idaho we had Brazilian neighbors(Divino and Lindalva) who would make these sweet cheese rolls bites. Thank you so much for Americanizing them so now I’m going to the store and making some. Can’t thank you enough♥

    ps Neighbor would cut them in the middle and put a little tuna inside sometimes. Oh Thank you again. So glad you went to Brazil on your mission. =) Now if I could get that fruit spread in the can with some chashew juice I’d be set. =)

  129. I just made these. They are EASY! and YUMMY!! I called my mother right afterwards to brag about it (she makes pao de queijo old-school style). She couldn’t believe it. So I texted her some pics of my final delicious product. Obrigada, Sara!!!!

  130. It’s pot luck day at work tomorrow. I signed up to make Pao de Queijo. I’ve made another recipe for about 3 years but wanted to try something else. This recipe was WAY easier and WAY faster and way fluffier yummier!@#$%$ NOM NOM NOM. Now there’s only one problem… How do I get these to work before they cool off… Might have to come home before hand to cook them and bring them in quick…

  131. I am so excited for this recipe! My husband and I just had those cheesy balls of heaven for the first time at Novilhos restaurant in Factoria, WA Saturday. I can’t wait to make them!

  132. Wow! So glad I found your version, and not something else! Oddly I had to go to two stores tonight as Publix had literally every other type of flour and starch, except tapioca! As I scarfed down 12 of the 24 it made about 5 minutes ago, I realized I would have driven to another state, holy crap they are good. Way better than the ones at Sal Grosso, which were so fought in the middle it was just weird! These were light and airy, I have dubbed them GF cream puffs, and can’t wait to play with the recipe, I want to attempt a sweet version, using like a manchego cheese and some fig spread! I am seriously Gluten intolerant, and I was in GF ecstasy eating these! I used Sartori Gold and a 2 yr aged white cheddar, plus 1 tablespoon of fresh snipped chives. Again, WOW AND HOLY CRAP! If you were wondering if you should bother to whip these up…yes, double yes!

  133. This is really cool, I’m from Brazil and I have a blog of recipes, I love your blog and was happy to see our delicious cheese bread here. Undoubtedly it is our greatest culinary pride.

    Sorry for my inglish! =D

  134. This is rad! I grew up in Brazil and was fed up with paying $8 for a 12-pack of tiny, frozen pães de queijo here in Seattle. Although, when I first made this recipe, they turned out a bit too greasy and mushy, so I used 1 1/4 cups of tapioca flour and only 2tbsp of oil. I think your yield calculation is a bit on the optimistic side as well. With my mini-muffin tray, one recipe yielded about 7.

  135. Thank you for this recipe!! This is my absolute favorite thing at our Brazilian Steakhouse and I was able to get a few rolls to go when we went this weekend. I quickly made this recipe so that I could compare the results with the ones from the restaurant. I know that I overcooked them a tad (my bottoms were very golden brown) but I’m not sure if that was my only problem. The rolls I made were a bit crispy on the outside and almost all air on the inside. The ones from the restaurant were very soft on the outside (cooked much less than mine) and quite dense and chewy on the inside. Any idea what I did wrong? Might I have done them too long in the blender or used a particular ingredient that wasn’t fresh enough? My tapicoca flour was older but has been stored in the fridge. My eggs and milk were brand-new so I don’t think it was that. Any suggestions??? Thanks again!

    1. Autumn, the rolls usually served at Brazilian restaurants like that are a little different. They tend to be dense and thick and chewy, often from a mix or prepared from frozen. It’s just a different style so these rolls will be slightly different. This recipe definitely gets more airy the longer they’re cooked, so you might try not cooking them for so long next time.

    2. Hi, my name is Jussara, I am Brazilian. Just to answer your question,
      – the cheese bread that is served in the restaurant probably is not the same as this, surely they must do the traditional cheese bread. That is another recipe.

  136. My boyfriend and I eat paleo/primal most of the time. When we “cheat”, we use these as hamburger buns for sliders. Or, we use tart tins instead of the muffin tins (4 of them), and use one “tart” for the bottom bun and one for the top. DELISH. OMG, thank you so much! 🙂

  137. Hi there, first off, I’m a Brazilian living in NY and when I saw how easy this recipe is I was blown away. I love pão de queijo so I decided to try it to see if it compares to the traditional Brazilian pao de queijo… and the results were mixed and maybe this is why: I started preparing the dough before the oven had reached 400 (it was only 315 when the dough was ready to go in the oven) so I filled the mini muffin pans and popped them in the oven at 315 degrees. I greased the pans with canola oil and they stuck horribly, but that’s not the problem. After about 15 minutes the tops were puffed up and almost brown so I took them out. They “deflated” within a couple of minutes and when I took them out of the pan (pried them out in fact!) it was doughy and the top had caved in. I tried one and it was so tasty but all the dough was on the bottom and it was veeery heavy, not airy and light at all. Then I had a bit of dough left in the blender so I used a Madeleine cookie sheet as my pan (the little ones that look like seashells) and popped those in the oven and by then the oven was about 350 degrees. These came out SOOO GOOD, super fluffy and light but cheesy at the same time. Do you think the first batch in the muffin pan “deflated” like that and became so heavy and doughy because of the wrong temperature I baked them? I also felt like they were way undercooked too. The little ones were so amazing and crispy and light… I’ll try to make them again and will report my efforts. Let me know if you think the temp. could be a factor (pardon my ignorance, not big on baking!) Maybe if the temp. was correct, baking for 15 min would be sufficient, no? Obrigada!!!

    1. Always fun to hear from Brazilians! I would definitely make sure your oven was pre-heated before you cook these, that is most likely why they stuck to the pan too. The high heat is necessary to immediately start the cooking process and ensure a good texture. I’m glad the second batch turned out well!

  138. I can’t thank you enough for this delicious recipe! My husband served his mission in Brazil and has me hooked on the food and these are my favorite. So easy and so yummy!

  139. Just made a batch. Two things:
    -This is HANDS DOWN THEEEEE BEST thing to come out of my oven
    -I have a new rule that I am not allowed to make these unless I have people to share with. I just ate the whole thing. Shaaaaaaame on me! 🙂

  140. Hey People, it is really amazing!!! Try to add cream cheese while it is hot, and taste it, you’ll love it. If you want a recipe of ‘Pastel’ or ‘Coxinha’ as someone said, I can translate and give it to you!

    Kisses from Brazil!

  141. One comment — put the liquid ingredients in the blender *before* the tapioca flour. The tapioca flour can get very cement-like and it’s easiest to blend it when the flour is above the wet ingredients. I’ve had bad luck with putting the tapioca in first.

  142. I was just having a sandwich made of bread, queijo minas frescal and requeijão, and I started wondering how my brother (who lives in the US) could ever live without them. they are brazilian cheeses, and I could never ever leave them behind. haha so I searched for cheeses that could substitute them, and unfortunately, I wasn’t able to find anything so similar. bummer.
    however, I found this recipe! and I LOVE pão de queijo!! hahaha so many calories, though!
    well, anyway, just giving some love I guess, love the website and I’ll sure come back soon! :))
    any vegetarian (I do eat cheese) recipes? haha

  143. I made these yesterday for my family, one of my daughters is coeliac so I’m always on the look out for gluten free recipes, and the recipe was very easy, worked very well and the breads were gorgeous, light and very tasty. My four kids and my husband all loved them, and believe me it’s no easy job pleasing all of them! Will definitely make this again!

  144. Our daughter requested I try this recipe after trying them at the Texas de Brazil in Denver. I tried 3 different kinds of mini muffin pans — one scalloped, one regular mini muffin and another one that was just a little larger than the regular muffin pan. All three sunk in the middle. I don’t know what I did wrong except that I did not use a blender. The taste is great though. Can you help me make the next batch as good as the picture? Thank you and I’m glad I found your site with help from our grandaughter.

    1. Toni, no worries- it’s actually completely normal for them to sink down in the centers- mine were just photographed seconds after coming out of the oven. They taste exactly the same!

  145. I don’t know what went wrong but my pao de queijo didn’t look like rolls at all. They went flat even when they’re still in the oven. I tried to do it exactly as your recipe said. But they’re still delicious though, my daughter loved it!

  146. How far in advance can this batter be prepared? I made these last night and they are beyond delicious! I would really like to be able to make the batter and put it in the pan and set them aside until time to bake, but don’t know if they would still rise as beautifully if they sat out for 30 minutes or so. Also, have you ever doubled the recipe? Sometimes doubling doesn’t work with baking, but would definitely need more for a dinner party. I have two growing boys and a husband, and not a crumb was left!

  147. I have made these before, thanks to your great (and easy) recipe and a husband who LOVES them, but I am wondering if I can make the batter ahead of time and keep it in the fridge(?). We are having a big Brazilian potluck tomorrow and I would love to be able to just show up ready to pour and bake!

    1. Sorry I didn’t answer your question in time! I would think that would work just fine, as long as you mixed it all up well again before baking. Did you try it?

  148. I have made these delicious cheese breads and they are irresistible. however I also found when I ran out of tapioca flower that if you substitute a half mixture of self rising flour and mashed potato mix a little more about 2 tablespoons more to make up the balance of the flour mixture you get a very different but similar product. the outside is crisp and the inside is chewy just like the Pao de Queijo you taste a little of the potato. almost like a cheese and potato pirogi filling but with fuller body and taste you also cant eat just one.

  149. Love these! And so did a Brazilian friend. She was stunned….”Where did you get this recipe?!” She had been buying the frozen stuff from the Brazilian market, which was pricey and not nearly as good, because she didn’t have a recipe!

  150. I just made this recipe for my son who has celiac and he loved it. We put a long side Chicken Marsala and it was perfect to sop up all the gravy. Yum! Thank you…will definitely make again very soon.

  151. Your Pao de Queijo recipe was a life-saver! I always buy the Yoki mix at our local Asian grocery store. My 6th grader did a project on Brazil and I went to go buy some mixes to prepare pao de queijo for her class and they were out, and don’t expect more for 2 weeks. I will never buy the mix again after finding your recipe. It is so awesome, feels like being in Brazil. Wish I could actually go! Thank you for this delicious recipe!

  152. This is a great and quick recipe for pao de queijo. I have made pao de queijo from mixes, from frozen packages, from scratch using the stove method prior to baking, etc and this is by far the easiest method with great results! Thank you for posting this.
    An alternative to Bob’s Red Mill Tapioca flour is just tapioca flour from the Asian stores/markets, for those that live in areas that have these. They only cost around $0.79-$1.00 per package and these packages have enough for at least 1.5 of the recipe above.

  153. Asiago and sharp cheddar are delicious together and create such a nice flavour.
    Also I had some left over the next day and I cut them in half heated them up in a pan, spread on some goat cheese and sandwiched them back together and they were quite yummy!
    Thank you for sharing such a delicious and simply recipe.

  154. Great! Thank you for posting the recipe. I’d made these once or twice before with my sister after eating at Fogo de Chao, then lost the recipe. Whipped up a batch tonight and had cleaned up the kitchen before the came out of the oven. Oh so tasty, and with my mother in law visiting who eats gluten free, a perfect snack to share.

  155. As a Brazilian, I’ve got to say this recipe is the best for a quick pao de queijo! It’s so good I translated the recipe to Portuguese and shared it with my friends on my blog (I’m giving you guys credit).

  156. And pour this batter into 2 pie pans lined with parchment paper and you have 9″ gluten free pizza crusts! And they’re fabulous!

  157. I am about to try this recipe to send to Brazil day with my 2nd grader. They said to send in candy wrapped in white tissue paper. Huh? I didn’t even know it was for Brazil, but when I found out, i asked if I could send something a little more authentic!
    Anyway, I ground tapioca pearls in a wheat grinder and tried a recipe that boiled the milk and it turned into rubbery chunks. And then my friend told me (and since you said you’re in Idaho, I thought I’d pass this along) that WinCo has tapioca flour in their bulk bins.

    HELLO! All that trouble and I coulda just gone to Winco.

  158. One thing I would also add is that if you are using a dark non-stick pan you might consider lowering the temp to 375F. I found when I got new dark pans my bottoms became too brown and the insides weren’t done.

  159. I just tried to make these after having them at a local brazilian restaurant and they came out oily, flat and extremely gooey. I only had 1% milk in the house – could this explain it? Please help! I am craving these golden bites of heaven!

  160. I just made these, and they are in the oven right now. These are one of my weaknesses! Unfortunately, I’m worried they aren’t going to turn out 🙁 The dough was a solid mass, not thin and liquidy like described. I had to add twice the milk just to be able to scoop it out with a spoon. I did use homemade tapioca flour (where I ground up tapioca pearls super fine with my blendtec) so that could be the problem…..

  161. I’m curious how these will hold up the next day? They sound fantastic and I’d love to make them for a World Cup party here at my office this summer, but I’d have to make them the night before and reheat the day. Would they still be good the next day?

  162. Super, super delicious. I made them in a regular muffin pan and while I loved them, I definitely need to pick up a mini muffin pan because they came out a lot more gooey than yours did.

  163. Loves this recipe! QUESTION: Can we make the dough and keep it in the fridge over night? So we can make the pão de queijo in the morning? Thanks!

  164. Oh, YUM! My 6 year old has Celiac Disease and I never make breads from scratch, but this was easy enough – with all ingredients on hand – that I HAD to try it! I panicked the first time and added extra tapioca – my mistake! Second time, I stuck with the recipe and it was GREAT!! (even the first time my older son and I ate the tough, chewy puffs anyway, LOL) I’ve seen alternative versions that are harder to make and also ones that are stuffed with ham or other ingredients. I like the simplicity of this, but I may add to it if I’m feeling daring. THANK YOU for a FABULOUS and EASY recipe! It’s harder to say this than to make it! 🙂

  165. I’m a professional chef and I looked at this recipe and said to myself “No way will these turn out right.” Tonight, I ate my words. (And 5 pao de queijo)

  166. Love this recipe. I’ll add chopped jalapeños to the batter to add some spice. Very tasty. My coworkers at work cannot get enough when I make them.

  167. Delicious! Thank you SO much for posting this heavenly recipe! I love how quick and easy this is and yet still so yummy! Takes me right back to Argentina! I found the tapioca flour in bulk at Good Earth in Utah for only a little over a $1/lb.

  168. I have made these rolls many times and I love them. I have to eat gluten free along with two of my daughters. These rolls are so easy to make and they only take one flour. Many other recipes take several flours. Thank you for this recipe and all the other recipes you post.

  169. How wonderful Brazilian cheese bread can expand without yeast or baking soda,this is magic or perhaps someone can tell me the eason why,regards

  170. How wonderful Brazilian cheese bread can expand without yeast or baking soda,this is magic otherwise someone can explain the reason why and how,regards.

  171. ok… just finished eating the first batch and we are waiting for the ones in the oven. Crazy good!I have played a bit with the recipe but not too much: I replaced canola with rice bran oil and I have added dried basil, dill and sesame seeds…. I think the seeds were in fact, the cherry on top!…
    My hubby is very picky, but he decided: you should only make these from now on!
    Thank you!

  172. Hello,

    I am going to make these little bites of goodness for my daughter’s ‘Around The World’ school event that they are having. She’s representing Brazil this year. I bought Queso Fresco today to use as my cheese, as my sister, who was just in Brazil, said that is the cheese they always use in these bread balls. BUT, I can’t find a recipe that actually uses it!! Any opinion you have on this would be helpful! Just want to make sure I make them as authentically as I can!



  173. So I’ve attempted this three times! The first time was with the boiled milk and cooked dough and made them by hand. They didnt come out too bad, a little large. The other two times i tried the wet batter. The biggest issues I have is that they come out too oily and then they flatten out immediately and they look like flat gummie cakes. ive seen recipes with baking powder, not sure if that makes a difference. I’m going to try less oil this time too. The oil starts dripping off the pan.

  174. I made these today and they are so delicious. Thanks for the recipe. Has anyone substitute the canola oil with butter?

  175. I know you said NO subs on the flour ? But I gave it a try with potato starch because I have it on hand…they taste like they should but are just a little heavier, but still maintains the right taste IMO. If I were somewhere that I couldn’t find tapioca starch I would make them like this again…love all of your recipes!

  176. Hi one of my favorite restaurants in the world is Brazilian all because of the cheese bread! I was never able to find out how to make it. I found your recipe on facebook and I was so excited!! I got the ingredients and followed the recipe to a T. So amazing!!! So light and just like I had at forgo de chao!! Thankyou!! I found that some of your people that commented had trouble with the batter rising try bringing all the cold ingredients to room temperature that seems to help. Also spray tin with Pam and put flour in blender last. Thankyou!!!!

  177. So I just made these, and the flavor is just fantastic!!! These are totally on point but I’m afraid I’m going to eat them ALL!!! LOVE THIS RECIPE!!!!!

  178. I made these for a Brazilian Carnaval celebration. I’ve never had them before, but I was told by several native Brazilians the recipe is spot on! Thank you for sharing a delightful new tradition!

  179. I am going to try this recipe, but the one I got from my Daughter-in-Law (born and raised in Brazil) is delicious and easy. It is a thicker dough, and I can roll it in my hand and bake on a cookie sheet or freeze them to bake later. They are just as good frozen, then baked, but like you said, are best warm out of the oven.
    The recipe is:
    1 cup of Tapioka flour
    1 egg (beaten)
    12-18 oz of Queso Fresco (white Mexican cheese) shredded or broken into sm pieces
    Mix all together, knead, roll into balls (size of quarter)
    Bake @ 350, 10-15 minutes,
    or freeze for baking later.

  180. I don’t usually comment on these threads, but just had to say thank you for this recipe! I had tried the Brazi Bites brand and thought they were just ok but way overpriced, and I searched for a easy homemade version and found this. I have since made it over 10 times at least. And no matter how accurate my measuring has been or (more likely) not been, the end result turns out pretty great. I haven’t tried adding the herbs yet, but have tried all sorts of cheese combinations, using whatever I have on hand. Today’s version featured a bagged shredded Mexican blend…tastes great as usual. I love that you can experiment with all sorts of flavor combinations with this easy recipe! I should add I’m not much of a cook, but this one turns out great for me. I have never been to Brazil, so I have no idea how “authentic” these are, but I don’t care about that. I will say not everyone in my family cares for these, might be more from the texture than taste (I describe these as having a mochi-like consistency/chew…but they are also really airy too), but that just means more for me! 🙂 It’s embarrassing to admit it, but I can easily eat half a batch of these all by myself! Anyways, long story short, thanks for a great, yummy, easy recipe!!!

  181. I’ve had the frozen version of this dozens of times. I masde this tonight and will never buy them frozen again. I freaked out a bit because it was liquidy from the blender, but puffed up beautifully! My boyfriend who prefers food “with gluten” as he says, LOVED these! I’ll defiantly make again! Thanks!

  182. I am so mad that I found this recipe, and that it was so easy and delicious!

    Now I’ll probably be making this weekly…damnit!

    1. And I already made them again… They were eaten within seconds…I think I’m going to attempt to make them in a full sized cupcake pan next to see if I can make bigger ones, maybe like popovers for Thanksgiving! I only have one mini pan with 12 muffins, and this recipe makes 2 1/2 trays. I just don’t have the patience to wait for all to be made before eating them…

  183. Due to having numerous food intolerances, I had to make this dairy free. Thankfully it was already gluten and soy free. In case anyone else is interested, I substitute non-dairy milk (almond, cashew or coconut) for the milk, olive oil for the canola oil, and daiya vegan cheese for the cheddar. I’ve even added some nutritional yeast in place of parmesan. I still think they are delicious, as does the rest of the family. Thanks for the recipe!

  184. I tried these cheese rolls at a Brazilian restaurant and I’m so glad I found this recipe! It tastes exactly like the one I tried for the first time! It’s easy to make and always a hit. Thank you!

  185. I love these cheesy ‘gems’. If there are any left the next day slice them in half horizontally and toast them using a toaster or toaster oven. They taste almost as good as freshly baked. Enjoy!

  186. I’ve made these pretty much like you do, but with almost twice as much of the same cheeses- – they turn out a little like popovers. I’m going to try adding a bit of garlic next time. And since I make a lot at a time , when they’re cold putting them in the microwave for a few seconds works just fine. Try them dunked in soup— Sue

Leave a Reply

Your email address will not be published. Required fields are marked *

Recipe rating


This site uses Akismet to reduce spam. Learn how your comment data is processed.