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Quick & Authentic Blender Pão de Queijo (Gluten-Free Brazilian Cheese Bread)

A close-up stack of freshly baked, golden-brown brazilian cheese bread bites on a white plate.
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Make authentic Pão de Queijo, Brazilian cheese bread, using a simple blender method. These naturally gluten-free rolls are crispy outside, chewy inside, and perfect as a snack or side dish.

Ingredients

Scale
  • 1 cup whole milk
  • 1/2 cup vegetable oil
  • 1 teaspoon salt
  • 2 cups tapioca flour (tapioca starch)
  • 2 large eggs
  • 1 cup shredded sharp cheddar cheese
  • 1/2 cup shredded Parmesan cheese

Instructions

  1. Preheat your oven to 375°F (190°C). Lightly grease a mini-muffin tin or line a baking sheet with parchment paper.
  2. Combine the milk, oil, and salt in a small saucepan. Heat over medium heat until the mixture just begins to boil. Remove from heat immediately.
  3. Place the tapioca flour in a blender. Pour the hot milk mixture over the flour. Blend until the mixture is smooth and well combined. This step scalds the flour.
  4. Add the eggs one at a time, blending after each addition until incorporated.
  5. Add both cheeses to the blender. Pulse until the cheese is mostly mixed in, leaving small flecks for texture. Do not over-blend.
  6. Spoon the batter into the prepared mini-muffin cups, filling them about two-thirds full, or drop rounded tablespoons onto the baking sheet.
  7. Bake for 20 to 25 minutes, or until the cheese bread puffs up, turns golden brown, and the outside looks slightly crisp.
  8. Serve warm for the best chewy texture.

Notes

  • Use a high-powered blender for the smoothest initial mixture.
  • For the best flavor, use a mix of sharp cheddar and Parmesan cheese.
  • This recipe is naturally gluten free, making it a great option for those avoiding wheat.
  • You can freeze the unbaked dough balls for up to three months; bake directly from frozen, adding a few extra minutes to the cook time.

Nutrition

Find it online: https://cookincorner.com/brazilian-cheese-bread-pao-de-queijo-recipe/