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Easy Blender Pão de Queijo (Authentic Brazilian Cheese Bread)

A stack of golden-brown, puffy Brazilian cheese bread rolls served on a white plate.

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Make authentic Brazilian Cheese Bread, Pão de Queijo, using a simple blender method. These gluten-free cheese rolls are crispy outside, chewy inside, and perfect for any meal.

Ingredients

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  • 1 cup milk
  • 1/2 cup vegetable oil
  • 1 teaspoon salt
  • 2 cups tapioca flour (sweet or sour)
  • 2 large eggs
  • 1 cup shredded sharp cheddar cheese
  • 1/2 cup shredded Parmesan cheese

Instructions

  1. Preheat your oven to 375°F (190°C). Lightly grease a mini-muffin tin or line a baking sheet with parchment paper.
  2. Combine the milk, oil, and salt in a small saucepan. Heat over medium heat until the mixture just begins to boil. Remove from heat immediately.
  3. Place the tapioca flour in a large, heat-safe bowl. Pour the hot milk mixture over the flour and stir quickly with a wooden spoon until a thick, shaggy dough forms. Let this mixture cool for about 10 minutes.
  4. Transfer the cooled dough mixture to a blender. Add the eggs and blend until smooth.
  5. Add the cheddar cheese and Parmesan cheese to the blender. Pulse until the cheese is incorporated and the mixture is uniform. Do not over-blend.
  6. Spoon the batter into the prepared mini-muffin tin, filling each cup about two-thirds full, or drop rounded tablespoons onto the baking sheet.
  7. Bake for 20 to 25 minutes, or until the cheese bread puffs up, turns golden brown, and the outside looks slightly crisp.
  8. Serve warm immediately for the best texture.

Notes

  • This recipe uses tapioca flour, making the bread naturally gluten free.
  • For the best flavor, use a mix of sharp cheddar and Parmesan cheese.
  • If you do not have a blender, you can mix the ingredients by hand after the initial hot liquid is incorporated into the flour.
  • These freeze well after baking; reheat in a warm oven to restore crispness.

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