Description
Brazilian Cheese Bread (Pão de Queijo) is a quick and easy gluten-free snack made in the blender. With a crispy outside and a soft, chewy, cheesy interior, these golden rolls are irresistibly delicious and perfect for breakfast, snacks, or appetizers.
Ingredients
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)
1 ½ cups (180 g) tapioca flour (tapioca starch)
1 cup (100 g) shredded mozzarella cheese
½ cup (50 g) grated Parmesan cheese
Instructions
- Preheat oven to 400°F (200°C) and grease a 12-cup muffin tin.
- In a blender, combine milk, oil, eggs, and salt. Add tapioca flour, mozzarella, and Parmesan on top.
- Blend for 30–45 seconds until the batter is smooth and slightly elastic.
- Pour the batter into the muffin cups, filling each about three-quarters full.
- Bake for 22–28 minutes, until puffed, golden, and lightly crisp on the outside.
- Remove from oven and let cool slightly before serving warm.
Notes
Use cheddar, Gruyère, or feta for different flavor variations.
Add cayenne pepper or chopped jalapeños for a spicy kick.
Blend in garlic powder or herbs like rosemary for an aromatic touch.
Use a mini muffin pan for bite-sized versions—bake 15–18 minutes.
Reheat leftovers in the oven at 350°F for 5 minutes to restore crispiness.
- Prep Time: 5 minutes
- Cook Time: 25 minutes
- Category: Snack
- Method: Baking
- Cuisine: Brazilian
Nutrition
- Serving Size: 1 cheese bread
- Calories: 150
- Sugar: 0g
- Sodium: 180mg
- Fat: 9g
- Saturated Fat: 3g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 12g
- Fiber: 0g
- Protein: 5g
- Cholesterol: 35mg
