Pão de Queijo - Brazilian Cheese Bread

Friday, June 25, 2010
Pão de Queijo - Brazilian Cheese Bread

We had these wonderful Brazilian cheesy muffins at Fogo de Chao.  They are actually more like mini cheese popovers.  I knew I wanted to try these at home so I used "The Google" and found a recipe over at SimplyRecipes.com  The recipe said it was from someone actually from Brazil - so I decided to give it a try. It had to be good if it came from a real Brazilian - right?!

The recipe is pretty simple, the only "weird" thing is that it calls for tapioca flour.  I couldn't find tapioca flour in Birmingham.  I even went to Whole Foods and they didn't have it.  I ended up ordering it from King Arthur Flour (along with a few other things).  I've never heard of tapioca flour, much less baked with it.  It is a very fine and light powdery flour.  It is gluten-free, if you are into that. 

These were extremely simple to make and they tasted almost like the bread at Fogo de Chao.  Mine came out crispier than what I wanted.  I will cut the cooking time down a minute or two next time.  Overall, we loved these little cheesy bites and they went great with our Parmesan Pork.

Pão de Queijo - Brazilian Cheese Bread

Easy Brazilian Cheese Bread
(Printable Recipe)

1 egg, room temperature
1/3 cup olive oil
2/3 cup milk
Scant 1 1/2 cups (170 grams) tapioca flour
1/2 cup (packed, about 66 grams) grated cheese, your preference, though we got the best results from Mexican farmer's cheese - queso fresco
1 teaspoon of salt (or more to taste)

Preheat oven to 400°F. Grease a mini-muffin tin. Put all of the ingredients into a blender and pulse until smooth. You may need to use a spatula to scrape down the sides of the blender so that everything gets blended well. At this point you can store the batter in the refrigerator for up to a week. Bake in the oven for 15-20 minutes, until all puffy and just lightly browned. Remove from oven and let cool on a rack for a few minutes. Eat while warm or save to reheat later. Enough batter for 16 mini muffin sized cheese breads.

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  1. You'vedone well duplicating the meal from your trip. Thanks for sharing with us.

  2. Those look awesome! I've never used tapioca flour either, but I'll have to keep an eye out for it.

  3. These look yummy. I think they have something like this at a Brazilian restaurant here called Rodizio Grill.

  4. Those look so cute and even better....delicious. These would go great with a dish that required a little "sopping" action at the end :)

  5. These little muffins sound wonderful. I've never used tapioca flour, but I do have tapioca in my pantry. I wonder if you could just grind it into flour in the blender or food processor?

  6. I've never used tapioca flour. I wonder if that is something they have around here......

  7. Can you use regular milk in the 'bettet than jim n nicks cheesy biscuits?

  8. Made these last night with dinner. They were good and so close to what I had at the Brazilian restaurant here. I will make these again.