Brazilian cheese bread, or pão de queijo, is a snackable little bite that’s naturally gluten-free. If you’re exploring easy appetizer recipes, this one stands out for its simple approach and irresistibly chewy, cheesy texture.
There are a few traditional ways to make it. Some versions use cooked potatoes, while others follow a method similar to pâte à choux, where the dough is cooked first before baking.
This version keeps things quick and straightforward. Everything goes into a blender, then the batter is poured into a mini muffin tin and baked until puffed and golden. It’s a shortcut method that still delivers great results.
One of the best parts is how convenient it is to prepare ahead. You can make a batch of batter and store it in the fridge for up to a week, baking fresh portions whenever you’re ready to enjoy them—even in a toaster oven.
The only ingredient that might be a bit harder to find is tapioca flour, but it’s key to the texture. Since it’s naturally gluten-free, these cheesy bites are a great option for anyone avoiding gluten.
Easy Brazilian Cheese Bread
Brazilian cheese bread, or pão de queijo, is a snackable little bite that’s naturally gluten-free. If you’re exploring easy appetizer recipes, this one stands out for its simple approach and irresistibly chewy, cheesy texture.
Ingredients
- 1 large egg, room temperature
- 1/3 cup extra virgin olive oil, plus more for greasing the pan
- 2/3 cup milk
- 1 1/2 cups (170 g) tapioca flour
- 1/2 cup (66 g) packed grated or crumbled cheese, your preference
- 1 teaspoon salt (or more to taste)
Instructions
Step-By-Step Instructions
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