These Brazilian cheese bread rolls are made simply with tapioca starch, some oil, cheese, and milk. With a thin outside crust and a chewy center. Naturally gluten free!
Why buy a mix for Brazilian cheese bread?
There are lots of different recipes for pão de queijo, or Brazilian cheese bread. This is simply my favorite way to make it.
I set out years ago to replicate the recipe for the original cheese bread dry mix that shall remain nameless since they sent me an e-mail telling me to remove reference to their product. That box contains little more than tapioca flour and salt.
This original mix has “modified manioc starch” as one of its lesser ingredients, which it claims is necessary for binding the wet and dry ingredients. Since both the dough and the bread are extremely chewy and stretchy without any modified manioc starch, I can't for the life of me imagine how that is necessary.
Baking mixes have their value
I have come to understand the power of buying a boxed mix for gluten free baking, particularly when you're new to gluten free baking. In fact, I've even developed recipes that replicate that experience, like gluten free cake mixes.
But buying a box of essentially one type of flour and salt just seems different to me. Remember, when you buy the boxed mix, you still have to add all of these other ingredients (eggs, oil, cheese, water or milk – I used milk instead of water and dry milk, like in this mix, so you don't have to go hunting for dry milk).
A note about cost-savings
This nameless company sells its 7.5 ounce original cheese bread mix for more than $3.00 (on average, being kind). The gluten free tapioca starch/flour necessary for this recipe costs about $1.12 (on average).
If you like that mix, then by all means keep buying it. But if you're ready to break out of the box, this recipe is for you.
Should you chill the dough for these rolls?
In my recipe directions, I recommend your chilling the dough before baking it, but really it isn't entirely necessary. Chilling the dough simply makes it stiffer, which allows you to make a slightly more round roll.
But a truly spherical pão de queijo would require a different, somewhat more complicated method entirely. So I chill the dough, but I consider that an optional step.
Don't overbake
Keep in mind that Brazilian cheese bread essentially has only one dry ingredient (other than salt), and that dry ingredient is a starch. That means won't brown much unless you seriously overbake it.
They should have a thin crust on the outside, and be quite chewy and stretchy on the inside. These are not intended to be light and fluffy rolls.
They're kinda fun and quick and easy to throw together, though, and when you make it yourself without the mix, it costs about half as much.
Ingredients and substitutions
Since this is a very simple recipe that relies upon the unique properties of cheese, eggs, and tapioca starch/flour, I'm afraid substitutions are not easy. Here's my best information and educated guesses:
Dairy: Cow's milk can easily be replaced by unsweetened almond milk, or your favorite unsweetened nondairy milk. The cheese is an entirely different story.
Pão de queijo is similar to pan de bono, a Colombian cheese bread made with a similar combination of crumbly cheese, corn flour, tapioca starch, and egg. And when my oldest daughter was briefly dairy-free, I successfully made a dairy-free version of that recipe.
If you review the Ingredients and substitutions section of that recipe, you'll find the exact modifications I made to that recipe to make it successfully dairy free. You may be able to use that as a guide for how to make dairy free Brazilian cheese bread.
Eggs: Since there are two eggs in this recipe, you can try replacing each of them with a “chia egg” (1 tablespoon ground white chia seeds + 1 tablespoon lukewarm water, mixed and allowed to gel). Since this is such a simple recipe, and relies heavily upon eggs for rise, I simply can't promise results.
Tapioca starch/flour: Tapioca starch/tapioca flour (both the same product; the names are used interchangeably for reasons unknown) has uniquely stretchy qualities. It has no appropriate substitute, particularly in a recipe like this which is made with no other flour.
Brazilian Cheese Bread | Quick Pão de queijo
Ingredients
2 eggs (100 g, weighed out of shell) at room temperature, beaten
3 tablespoons (42 g) extra-virgin olive oil
2/3 cup (5 1/3 fluid ounces) milk, at room temperature
6 ounces sharp & hard cheese, grated (I used a blend of sharp cheddar and Parmigiano Reggiano)
1/4 teaspoon kosher salt
2 1/2 cups (300 g) tapioca starch/flour
Instructions
Preheat your oven to 400°F. Line a rimmed baking sheet with unbleached parchment paper and set it aside.
In a blender or food processor, place the eggs, oil, eggs, milk, cheeses, salt, and about 1/2 cup tapioca starch and blend or process until smooth and well-combined. Pour the relatively thin mixture into a large bowl and add about another 1 1/2 cups tapioca starch. Mix to combine. If the mixture still sticks to the spoon, add more tapioca starch by the tablespoonful and mix in until it pulls away from the spoon. It should be tacky to the touch, but not gooey.
Divide the dough into 8 to 12 portions, depending upon the size you want. Put about 2 inches apart on a prepared baking sheet and chill in the refrigerator for about 10 minutes if you’d like a rounder roll. Roll into rounds and replace on baking sheet. Place in the center of the preheated oven and bake until puffed and beginning to brown (15 to 18 minutes, depending upon size). Serve immediately.
Originally published on the blog in 2013. Method improved, ingredient balance tweaked a bit. Photos and video all new.
Chell gf mom says
My daughter loves Brazilian cheese bread, one of the first things I learned to make when she had to go gf. One of the things she really missed was garlic bread when we had a pasta dinner so I sometimes make these with garlic and parmesan cheese and they are amazing. I haven’t tried your recipe yet but I definitely will soon!
Karen says
Going to try these tonight! Can’t wait! In your email, you talked about starting a blog for vegans. Though we aren’t vegan, we do avoid dairy (except Parmesan) , so I would love to subscribe to that blog.
Nicole Hunn says
I did talk about that, Karen! I bought a domain name, so I’m going for it. But it will be some time before it’s up and running. I will be sure to share when it is, though!!
Janet T says
I’m also wondering if this might make a good pizza crust, toppings could go on before or after baking.. It sure sounds like the right texture for very good pizza crust.
Nicole Hunn says
I know what you mean, but I think it’s a bit puffy for a pizza crust, Janet. I would recommend using this recipe for Against The Grain Style Pizza Crust instead. It’s very similar, but the method and proportions are different.
Franee says
I made buttermilk biscuits yesterday. They didn’t rise, and tasted very dense. I followed the recipe exactly, what did I do wrong? They were also heavy. Called for two and a half flour…I was very disappointed.
Nicole Hunn says
Franee, I’m afraid I don’t know what recipe you’re referring to, or even whether or not it was mine. If it was my recipe, I’m afraid there’s no way for me to know where you deviated from the recipe as written. I understand that you are saying you followed the recipe precisely, but there are often small differences that home bakers don’t believe matter, but do, and can dramatically affect outcome. For biscuits, generally my guess is temperature of ingredients (everything for pastry must be kept cold) and always how you measured your ingredients (by weight, not by volume) or if you made substitutions.
Janet says
Thank you! This is my daughter’s favorite.
Nicole Hunn says
You’re so welcome, Janet. They are irresistibly good!
Norma McBride says
I keep meaning to make these as they are so expensive to buy frozen. Now I have no excuse with your recipe in hand.
Nicole Hunn says
It’s tempting, I know, Norma! But yes, they really are so expensive to buy frozen.
Tania Jones says
Would dampening your fingers to smooth down the dough before baking impact the crust? Can they be split and toasted too?
Lastly, just wondering if you can switch off the ‘subscription’ notice that pops up every time I click a link on one of your emails? Can the system omit subscribers from getting that message at all?
Nicole Hunn says
Hi, Tania, my instructions direct you to chill the dough then roll the pieces into rounds. You can definitely use damp hands/fingers. That won’t negative affect the texture as baked.
And I do have the subscription box set so that it doesn’t pop up if you’ve already signed up for my email list. Sometimes, if you use an ad blocker, though, it can get in the way of that working. Sorry for the inconvenience!
Pamela Stack says
This recipe sounds amazing and easy. I’ve been meaning to ask why you use unbleached parchment paper. Is bleached parchment paper bad for Celiacs?
Nicole Hunn says
Oh my gosh, no, Pamela! Definitely not. I prefer unbleached parchment paper because it’s thinner and more flexible than bleached parchment paper, so you can line a pan with it and not have it stick up and get burned in the oven! ?
Linda says
Wow, loved the quick video! I can do this!
Nicole Hunn says
So glad you feel a sense of possibility, Linda! You absolutely can do this. ??
Sandy says
I’ve made this recipe before and really liked it, so I’m looking forward to trying this updated version.
While I’m here, I also want to mention that we love your fluffy waffle recipe. They’re, hands down, the best waffles I’ve ever made, both before and after going gluten free! Great comfort food.
Nicole Hunn says
The updated version makes it all much easier, Sandy, and makes for a great result. I think you’ll love it. And I’m so glad you are enjoying the waffle recipe! Comfort food is my love language. ?
Deborah says
Nicole, Thanks so much for all the great bread and roll recipes during these times of limited pantry supplies! They are SO appreciated! A question: can these be made without cheese and would the recipe have to be otherwise altered? Thanks!
Nicole Hunn says
Hi, Deborah, Please see the Ingredient and substitutions section if you need to make them dairy free. If you’re asking if you can just leave out the cheese, then I’m afraid the answer is definitely not. I have lots of other bread and roll recipes, though, that don’t call for cheese. Have a look at the gluten free bread category page.
Marian says
Wow. Can’t wait to make these. Can they be frozen?
Nicole Hunn says
They can definitely be frozen after they’re made, Marian. They can even be frozen raw, and baked right from frozen (just add a few minutes to the baking time).
Michelle Palin says
I can’t believe I haven’t made these before. I am going to try your recipe soon!
Gluten Free in the AV says
I met a guy at the Gluten Free Expo in Pasadena recently that said you can buy frozen dough balls of Pão de queijo that are naturally GF at Brazilian markets! Of course, I would read the ingredients before buying such an item. And since I don’t have such a market near me, I am glad for your recipe, advice, and humor! Rebecca
CurlyFan3 says
These look wonderful. I will be trying
them soon. I used to make cheese garlic biscuits before my family and I
had to go gluten free. We’ve bought both of your cookbooks and have
preordered your newest to be released cookbook from Amazon. Thank you for
your help.
gfshoestring says
Thank you so much, CurlyFan, for your support!
xoxo Nicole
gfshoestring says
Actually, Kathleen, the stuff Chebe has in its mixes is, in fact, modified manioc starch. Manioc isn’t washed and filtered like tapioca starch, so it contains a wee bit of fiber, but not much. It’s just not very distinct from tapioca.
Nicole
Stacey says
We haven’t tried Chebe mixes but this recipe is very similar to the ingredients in Against the Grains baguettes. We LOVE those baguettes and I keep trying to recreate them at home. I will have to try this recipe. Thanks!
Stacey says
Hi Nicole, This is the list of ingredients: Tapioca starch, milk, eggs, mozzarella cheese, canola oil, salt.
xoxo Stacey
gfshoestring says
Interesting. Thanks, Stacey!
Tink says
Ok so I really like Chebe so this recipe makes me happy! I do have to admit I don’t use the Chebe Bread mix for bread or rolls I always get hockey pucks…small pucks, large puck all sizes in-be-tween pucks. Now that I’ve read this blog I know I’m OVERBAKING oops. I do use the mix for killer Calzones. Now I can make them for cheaper…thats cool. Nicole you are the best I’m so glad I found you. Now my request is for a Seed Crackers recipe you know like the kind I have to pay $6 a box for they are good but I don’t buy them often because they are way too expensive.
Kathy Ruth says
Just a quick heads up–manioc is NOT chemically modified tapioca. It is prepared from the root vegetable of cassava plant.
http://www.whatsinthisstuff.com/ingredient/Modified-Manioc-Starch
Your recipe sounds great, by the way.
anna says
Thank you!!!! My mom found frozen balled chebe dough earlier this year (she made them for me for Easter) and i loved them! But i cant find them where i live and i couldnt remember what they were called to look up a recipe.. But now with your recipe, i dont have to! Thanks again! Definitely making these after work!
GFguy says
SOLD…on your recipe. thanks for the heads-up on Chebe. it was the first mix we tried when we went gluten free
guest says
Thanks, I’ve tried to make it myself before and it wasn’t quite right.
Ceci Steiner Gray says
My family loves the Chebe mixes, especially the pizza mix. Thanks for the recipe. I have thought that I should look up how to make it myself to save on the box mix. Thanks for the recipe! I too, like Missy, is wondering how we could alter it for a pizza crust. I know they have seasoning in the pizza one, but not sure what they are.
Missy Hartman says
I am really excited to try this, Nicole! I have used Chebe original mix as a pizza crust for a number of years now and my family really likes it. I bet your recipe works for pizza crust too. It turns out nice and chewy, different than a regular crust..and of course the cheese makes it really good. I usually use all parmesan cheese in it for the crust.
Anna says
I’ve bought one Chebe mix in my entire GF life (cinnamon rolls) and I was totally not impressed at how they turned out – tiny and super chewy, like cinnamon rolls from a fast food joint. Once they cooled completely, they were almost like crackers. I haven’t bought another Chebe mix since! These cheese rolls look fantastic – we’re huge cheesy bread fans at my house, so I’ll have to add these to my ever-growing list of GF recipes.
Amy TheQuirkyGlutenFreeRunner says
I thought the cinn. rolls were hard to make, and I’ve been GF for seven years.