Pão de queijo, Brazilian cheese bread
Chewy, golden, impossibly good. These tapioca-flour cheese breads are the backbone of every Brazilian morning — puffy outside, pillowy within.
Pão de queijo is the Brazilian cheese bread that has become a national obsession, small golden puffs with a crisp shell and a chewy, almost stretchy interior. The technique uses tapioca starch (not wheat flour), so it's naturally gluten-free. The combination of polvilho azedo (sour tapioca starch) and polvilho doce (sweet) is what gives the bread its unique pull-apart texture; the cheese, traditionally queijo minas, but Parmesan or aged white cheddar work, provides the savoury depth. Eaten warm from the oven with hot coffee, this is the Brazilian breakfast that converts skeptics in three bites. Naturally gluten-free, naturally vegetarian, completely addictive.
Method
Heat the liquids.
Combine milk, water, oil, and salt in a small saucepan. Bring just to the boil over medium heat, then remove immediately.
Scald the starch.
Pour the hot liquid over both tapioca starches in a large bowl. Stir vigorously with a wooden spoon until combined — the mixture will be lumpy at first. Allow to cool until just warm to the touch, about 10 minutes.
Add eggs and cheese.
Beat in the eggs one at a time until fully incorporated. Fold in the grated cheese. The dough should be sticky and slightly soft — not firm like bread dough.
Shape and bake.
Preheat oven to 200°C (390°F). Roll the dough into golf ball-sized spheres using lightly oiled hands. Place on a lined baking sheet with space between each. Bake 18–22 minutes until puffed, golden, and hollow-sounding when tapped.
Frequently asked questions
- Where do I find tapioca starch?
- Latin American groceries (look for "polvilho"), health food stores (often labeled "tapioca starch" or "tapioca flour"), or Asian markets. Polvilho azedo is harder to find, order online if needed. Polvilho doce is more common.
- Can I use only one type of tapioca starch?
- Yes, polvilho doce alone works (slightly less chewy, more bread-like). Azedo alone is too sour. The combination is ideal but not mandatory.
- What cheese can I substitute?
- Queijo minas is the original (a Brazilian fresh cheese, slightly tangy). Substitutes: aged Parmesan, mature white cheddar, Manchego, or a 50/50 blend of any of these. The cheese needs to be firm and flavorful.
- Is pão de queijo gluten-free?
- Yes, tapioca starch is naturally gluten-free, and the only flour in the recipe. Verified GF for celiacs as long as you check the cheese for cross-contamination.
- Can I freeze the dough?
- Yes, shape the balls, freeze on a tray, then bag. Bake from frozen at 200°C (390°F) for 25 minutes (5 minutes longer than fresh). Excellent for last-minute breakfast.
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