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Pão de Queijo (Cheese Bread- Gluten Free)

Pao de Queijo

I few years ago I lived some months in Brazil, while doing my internship, while there I discovered these little fluffy-gooey-clouds-of-heaven.

I used to eat them almost daily, with coffee (pão de queijo e café docinho) it is a staple in the brazilian-snacking. Think of the British "tea time"... Well the Brazilian have their own version and I can't tell you enough how good these are.

They are definitely my favorite type of bread, very comforting and the best part is guilt-free. I have tweaked the original recipe to make it my own. Adding a bit of Dutch cheese (highly available here) instead of mozzarella and some herbs, substituted the whole milk for sour-cream. I like the mixture to be really runny, it makes for the fluffiest bread, so I pour them in cupcake trays instead of making little balls.

This recipe yields 16 little puffy goodness.


2 beaten eggs

2 cups of tapioca flour

1/2 Cup of vegetable oil

1 tablespoon of sour-cream diluted in 1 cup of water

1 cup of gouda cheese (grated)

1/2 cup of parmesan cheese (grated)

1 teaspoon of salt

1 tablespoon of rose-mary

1 teaspoon of celery seeds


1. Preheat oven 350 degrees Fahrenheit and have the cupcake trays ready to pour in the mixture.

2. In a bowl mix the dry ingredients: flour, cheeses, salt and herbs.

3. Add in the wet ingredients: eggs, oil, and sour-cream diluted in the water.

4. Pour in the cupcake trays and bake for 30 minutes or until golden brown. Serve warm.


1. These are freezer-friendly. Make 2 batches and have always at hand.

2. Any melty-cheese can be used.

3. It can be made into garlic-cheese-and-herbs.



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