By Grocery List Plus Editorial Staff | Published on June 14, 2026
Serves 30
150 cal · 35 min
Pão De Queijo (Brazilian Cheese Bread)
Recipe GLPRb01ee21585f0b5
Authentic Brazilian cheese bread made with tapioca starch and sharp parmesan, creating wonderfully chewy, pillowy rolls with irresistible cheese flavor throughout. These naturally gluten-free treats are perfect as a snack, appetizer, or accompaniment to meals.
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Ingredients
4 cup tapioca starch
1½ tsp salt
1½ cup whole milk
½ cup unsalted butter or vegetable oil
2 eggs, at room temperature
7 oz finely-grated Parmesan cheese
Directions
Preheat your oven to 375°F (190°C) and lightly grease or line a baking sheet with parchment paper.
Pour the milk and butter into a small saucepan and heat over medium until the butter is completely melted. Remove from heat and allow to cool slightly until warm to the touch, about 2-3 minutes.
In a large mixing bowl, combine the tapioca starch and salt, stirring to distribute evenly.
Add the room-temperature eggs to the warm milk mixture and whisk together until well combined.
Pour the milk-egg mixture into the tapioca starch, stirring with a wooden spoon until a shaggy dough forms.
Add the grated Parmesan cheese to the dough and mix thoroughly until the cheese is evenly distributed and the dough comes together into a cohesive, slightly sticky mass.
Using two spoons or a small cookie scoop, drop rounded portions of dough onto the prepared baking sheet, spacing them about 1½ inches apart. You should have approximately 30 rolls.
Bake for 18-22 minutes until the rolls are puffed, golden brown on top, and feel set but still tender when gently pressed.
Remove from the oven and serve warm. The rolls are best enjoyed immediately but can be stored in an airtight container and reheated gently.
Comments
Tapioca starch is the only specialty ingredient, and it's widely stocked at Harris Teeter, Food Lion, and ALDI in the baking aisle—no second trip needed. At roughly $0.50 per serving for tapioca, butter, eggs, and basic dairy, this is a genuine bargain. The stated 35 minutes understates the passive time: mixing takes 5 minutes, but proofing the batter before piping adds another 15–20 minutes of hands-off waiting that most recipes omit from their timer. These freeze beautifully and reheat in minutes, making them ideal for weeknight snacking or last-minute sides, though they demand a stand mixer or serious arm work and benefit from a piping bag, which adds friction for casual cooks.
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