This cheese bread is the best part about Brazilian churrascaria restaurants (like Tucanos, Rodizio, Fogo de Chao, etc.) Okay, that is a lie. This cheese bread ties with the sirloin, the prime rib, the grilled pineapple, the bacon-wrapped chicken, the lamb… (doesn’t this sound heavenly? If you have never been to one of these Brazilian meat-fests, all I have to say is…what are you waiting for?)

brazilian cheese bread pao de queijo

It really is saying something that these tiny little appetizers give the prime rib a run for its money. They are so good, and the perfect size (perfect for eating like 10 of them, I mean). They are chewy and cheesy and (I’ve recently discovered) super easy to make. All you do is throw everything in the blender and then bake. No rising. You don’t even have to deal with dry ingredients vs. wet ingredients. It can’t really get easier than that.


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Brazilian Cheese Bread {Gluten Free!}

5 from 9 votes
Prep: 5 minutes
Cook: 15 minutes
Total: 20 minutes
Servings: 16 Servings
This cheese bread is the best part about Brazilian churrascaria restaurants (like Tucanos, Rodizio, Fogo de Chao, etc.) Okay, that is a lie. This cheese bread ties with the sirloin, the prime rib, the grilled pineapple, the bacon-wrapped chicken, the lamb... (doesn't this sound heavenly? If you have never been to one of these Brazilian meat-fests, all I have to say is...what are you waiting for?)

Ingredients

  • 1 egg, room temperature
  • 1/3 cup olive oil
  • 2/3 cup milk
  • 1 & 1/2 cups Tapioca Flour, 170 grams
  • 1/2 cup queso fresco, packed (about 66 grams)
  • 1 teaspoon salt, or more to taste

Instructions

  • Preheat oven to 400°F. Grease a mini-muffin tin. Put all of the ingredients into a blender and pulse until smooth, scraping sides when necessary. At this point you can store the batter in the refrigerator for up to a week.
  • Bake in the oven for 15-20 minutes, until puffy and just lightly browned. Remove from oven and let cool on a rack for a few minutes.
  • This makes enough batter for 16 mini muffin sized cheese breads. These are best eaten the same day you make them, so only make what you need and then refrigerate the rest of the batter.

Notes

*You should be able to find tapioca flour at stores that have a decent gluten-free section. If not, you can buy it pretty cheap on Amazon.
Source: Simply Recipes

Nutrition

Serving: 1muffin | Calories: 99kcal | Carbohydrates: 10g | Protein: 1g | Fat: 6g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Trans Fat: 1g | Cholesterol: 14mg | Sodium: 182mg | Potassium: 24mg | Sugar: 1g | Vitamin A: 62IU | Calcium: 35mg | Iron: 1mg
Course: Bread
Cuisine: Brazilian
Calories: 99
Keyword: bread, cheese, gluten free
Did you make this? I'd love to see it!Mention @thefoodcharlatan or tag #thefoodcharlatan!

If you are in love with churrascaria food, try this Chimichurri Sauce! It’s a great marinade and condiment for grilled meat.

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Comments

  1. I made these for my husband, who is gluten free. We both loved them and will use this recipe often. Thanks for posting it.

  2. These sound really good; however, can I substitute regular white flour for the Tapioca flour? If so, what would the measurements be?

    Thank you,
    Virginia

  3. Hi, can you use any other cheese other than queso? I’m personally not a huge fan of it & was curious. I didn’t want to waste the rest of the cheese… thank you for your reply

  4. I made the Brazilian Cheese bread and we didn’t like it. It was like eating a giant gummy bear. The ingredients were not cheap. Such a disappointment.

    1. I’m so sorry the recipe was not for you Perlita! But thinking of you eating a giant gummy bear sure made me laugh.

  5. hello–in the recipe for Brazilian Cheese Bread–is there a different kind of flour that can be used OR only tapioca flour? thanks

    1. Queso Fresco is a Mexican cheese. You can find it in most grocery stores on the cheese aisle, or ask an employee. It’s white and it usually comes in a round disk.

    2. 5 stars
      I’ve made this recipe 100+ times at this point and is my guiltiest pleasure!! They make up so quick and have so many possible variations. I use an immersion blender which makes prep and clean up even quicker. I’ve never met someone that hasn’t loved them.

      1. I’m so happy you have enjoyed the recipe so much over the years Laura! There is something so delightful about these little guilty pleasures, isn’t there? Thank you so much for taking the time to comment and review, that means so much to me :)

  6. I went to Brazil on my mission and these were some of my favorite things to munch on. They are so very delicious.

    1. I thought of you when I made these Ami. You should try them out and tell me if they are anything like what you get in Brazil.

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