⏱ Prep time: 15 min
🔥 Cook time: 20–25 min
🍽 Servings: 12–15 pieces
🌾 Gluten-free
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Pão de queijo is a traditional Brazilian cheese bread naturally gluten-free thanks to tapioca starch. It has a lightly crispy exterior and a soft, chewy interior.
Quick and easy to make, it’s perfect as a snack, appetizer, or side.
This recipe is made with our Cannelle tapioca starch, essential for achieving its signature texture.
INGREDIENTS
Base
250 g Cannelle tapioca starch
250 ml milk
60 ml vegetable oil (or melted butter)
Cheese and eggs
2 eggs
120 g shredded cheese (sharp cheddar or mozzarella recommended)
salt
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INSTRUCTIONS
1. Preheat the oven
Preheat the oven to 375°F (190°C).
2. Heat the liquids
In a saucepan, heat the milk and oil until just simmering.
3. Combine with tapioca starch
Pour the hot mixture over the Cannelle tapioca starch.
Mix until a thick dough forms.
4. Add the eggs
Add the eggs one at a time, mixing well after each addition.
5. Add the cheese
Stir in the shredded cheese until the dough is smooth and combined.
6. Shape the dough
Form small balls and place them on a baking sheet lined with parchment paper.
7. Bake
Bake for 20–25 minutes, until lightly golden.
8. Serve
Serve warm for the best chewy texture.
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CANNELLE TIP
– Add some parmesan cheese for a deeper, richer flavor.
– Serve warm to fully enjoy the signature chewy texture.
– Add herbs or garlic for a more savory twist.