Why You’ll Love This Recipe

I love this recipe because it’s foolproof, fast, and incredibly delicious. The texture is unique—lightly crisp on the outside and delightfully chewy on the inside. Using tapioca flour gives that signature stretch, while the combination of mozzarella and Parmesan adds rich, salty flavor. It’s a recipe I can whip up anytime since it uses pantry staples and takes just minutes to prepare. These little cheese breads are perfect for breakfast, snacks, or even as an appetizer for dinner parties.

Ingredients

(Note: All ingredient amounts are listed in the recipe card below.)

1 cup (240 ml) milk
½ cup (120 ml) vegetable oil (or half oil + half melted butter)
2 large eggs
¾ to 1 teaspoon salt (adjust to taste, since Parmesan adds saltiness)
1 ½ cups (180 g) tapioca flour (tapioca starch)
1 cup (100 g) shredded mozzarella (whole milk, low-moisture)
½ cup (50 g) grated Parmesan cheese

Directions

1. I start by preheating my oven to 400°F (200°C) and greasing a 12-cup muffin tin.

2. In a blender, I combine the milk, oil, eggs, and salt. Then I add the tapioca flour, mozzarella, and Parmesan on top.

3. I blend everything until the batter becomes smooth, glossy, and slightly elastic—this only takes about 30–45 seconds.

4. I pour the batter evenly into the muffin cups, filling each one about three-quarters full.

5. I bake the cheese breads for 22–28 minutes, or until they’re puffed, golden, and lightly crisp on the outside.

6. Once baked, I remove them from the oven and let them cool just slightly before serving warm. They’re best enjoyed fresh, right out of the oven.

Servings and Timing

This recipe makes 12 cheese breads. It takes about 5 minutes to prep and 22–28 minutes to bake, for a total time of roughly 30 minutes.

Variations

I like to experiment with different cheeses for fun flavor twists. Cheddar adds sharpness, Gruyère makes them extra rich, and feta brings a salty tang. For a hint of spice, I sometimes stir in a pinch of cayenne pepper or chopped jalapeños. If I want a more aromatic version, I blend in a little garlic powder or fresh herbs like rosemary or parsley. For mini versions, I pour the batter into a mini muffin pan and bake for 15–18 minutes.

Storage/Reheating

I store any leftovers in an airtight container at room temperature for up to 2 days or in the refrigerator for up to 5 days. To reheat, I place them in a 350°F oven or toaster oven for about 5 minutes until warm and crisp again. They can also be frozen—once cooled, I store them in a freezer-safe bag and reheat straight from frozen for 8–10 minutes at 350°F.

FAQs

Can I make the batter ahead of time?

Yes, I often prepare the batter and refrigerate it for up to 24 hours before baking. Just stir well before pouring into the muffin tin.

What can I use instead of tapioca flour?

Tapioca flour is essential for the chewy texture, but cassava flour is the closest substitute.

Can I make these dairy-free?

Yes, I use dairy-free cheese and plant-based milk. The texture stays close to the original.

Do I need a blender for this recipe?

While a blender is easiest, I can also whisk everything together by hand—it just takes a little more effort to smooth out the batter.

Why did my cheese breads collapse after baking?

That’s normal! They puff up in the oven and deflate slightly as they cool, but they stay soft and chewy inside.

Can I use pre-shredded cheese?

Yes, but I prefer freshly shredded cheese—it melts better and gives a smoother texture.

How do I make them extra crispy?

I bake them for an extra 2–3 minutes or use slightly less oil in the batter.

Can I make them bite-sized?

Definitely! I use a mini muffin tin and reduce the baking time to around 15 minutes.

Are these gluten-free?

Yes, they’re naturally gluten-free since they’re made with tapioca flour.

Can I serve them with anything?

I love pairing them with soups, salads, or even dipping them into marinara or garlic butter.

Conclusion

This Brazilian Cheese Bread (Pão de Queijo) has become one of my go-to recipes for when I want something quick, cheesy, and comforting. I love how easy it is to make in the blender and how the combination of mozzarella, Parmesan, and tapioca flour creates that signature fluffy, chewy texture. Whether I’m serving them for breakfast, a snack, or alongside dinner, these little cheese breads always bring a warm, delicious touch to the table.