Gluten Free Brazilian Cheese Bread (Pão de Queijo)
These golden little cheese puffs are chewy, crispy at the edges, and absolutely impossible to eat just one of. The secret is tapioca starch, which is naturally free of gluten and gives the dough its signature stretchy, glossy texture — no flour swaps or specialty blends required. A hot milk-and-oil mixture is stirred directly into the starch to create a smooth dough, then eggs and a generous double hit of Parmesan and cheddar get beaten in until everything is silky and fragrant. The result is a batch of about 18 puffy, cheese-pull-worthy bites that bake up beautifully golden in under 25 minutes. This is the kind of recipe that proves gluten-free baking doesn't have to feel like a compromise — the chewy interior is a feature, not a flaw, and it's exactly how they're supposed to taste. Serve them warm straight from the oven and watch them disappear fast; this recipe makes 6 servings, but you may want to double it just in case.
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Learn more →Ingredients
6 servings
- 1 cup whole milk
- ½ cup neutral oil (such as canola or vegetable oil)
- 1 tsp fine salt
- 2 cups tapioca starch
- 2 large eggs
- 1 ½ cups finely grated parmesan cheese
- ½ cup shredded cheddar cheese
Instructions
- 1
Preheat the oven to 400°F (205°C). Line a baking sheet with parchment paper.
- 2
Combine the milk, oil, and salt in a large saucepan over medium-high heat and bring to a full boil, stirring once or twice.
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