Updated Brazilian Cheese Bread Recipe (Gluten-Free)

Wed, 2015-02-25 08:30 -- Kane

A while back I posted a popular recipe for pao de queijo, a traditional Brazilian cheese bread. Because of that blog post, I am often asked to make this dish when dining with friends and family. I was happy with the recipe as it made a good cheesebread, but I knew there was room for improvement. Over the last couple of years I feel I have really perfected the recipe and wanted to update the recipe from what I had originally posted back in 2011. The true validation for my new recipe came last July, when I visited my wife's family in Rio de Janeiro, Brazil. I made the cheesebread for our cousins and they went crazy! They touted it as the best cheesebread that they had ever eaten and they have eaten it regularly since they were kids. I was shocked at their response. Maybe they were just being kind but they sure did scarf it down. I replicated the recipe again for friends and family this past Christmas and I have been super happy with the results. My wife and I make this dish anytime we have a hankering for bread but want to avoid gluten and excess carbohydrates. Below is the original post from 2011, but I have added my improvements in the recipe section.


You may be asking yourself what or who is Pao de Queijo. Well, its not the legendary kung fu master, that would be Pai Mei. Pao de Queijo does pack a punch however, a punch of wonderful cheesy bread flavor! Pao de queijo is a traditional Brazilian treat which literally translates to "cheese bread." Pao de queijo is also common to Argentina, Paraguay and other parts of South America. What seperates this from traditional American style cheese bread is its flavor profile and its consistency. Pao de queijo has a golden crispy outer layer with fluffy gooey-cheesy-goodness on the inside. Another great aspect to this dish is that its gluten free, using tapioca flour in place of wheat flour. So while you may not be walking the streets of Rio de Janeiro and have the luxury of stopping in a lanchonete, this recipe will get you as close as possible. We think you will love this bread and it is a great way to enjoy your most recent delivery of Real Milk Cheese!

Ingredient List:
1 whole egg
1 egg yolk
Add Salt to Taste (I use 1 generous pinch for this recipe ratio)
1 Tablespoon of butter (I now use 2-3 and cut back on the oil just a tad)
1/2 cup coconut, palm OR olive oil (Hands down my use of Organic Sunflower oil makes this recipe even more fantastic. It does not impart any foreign flavors and allows the cheese and butter to shine through)
1 cup of whole milk
2 cups of tapioca flour
1 cup of grated Real Milk Cheese! (I now use 1-1 and a half cups of Real Milk Cheese. The best cheeses to use in my experience are the havarti and jack cheeses from The Farmstead Flight Sampler )

Cooking Instructions:
Pre-heat oven to 395 degrees
Mix all ingredients together in mixing bowl. Knead as much as possible as dough should be gooey
Grease a muffin tin with butter or oil of choice (This is especially helpful if dough does not get very gooey)
Bake for 20 minutes or until outside is golden brown

***Updated Cooking Instructions:
Pre-heat oven to 395 degrees
Mix all ingredients together in a blender! (Go figure, this is way easier and faster)
Generously grease a muffin tin with grass-fed butter and pour dough directly into each spot. (I grease baking cups if I am cooking with an aluminum baking tin) For larger than life cheesebreads use a ramekin. I love to do this when it is just a few people needing to be served.
Bake for 20 minutes or until outside is golden brown
Let cool for a few minutes and enjoy!