This baked Brazilian Cheese Bread or Pao de Queijo, is easy to make and goes with just about any meal you desire. And to top it off, this authentic bread recipe is gluten and wheat free, ideal for those who are gluten intolerant or have Celiac disease.

Brazilian cheese bread is great served by itself with a little butter or some marinara sauce. And for a nice variety, substitute other cheeses for the Parmesan or add different seasonings like basil, oregano, coriander or favorite spices.


  • 25 minutes


  • 20 Minutes


  • 6 Bread


  • 1/2 cup extra virgin olive oil or butter
  • 1/3 cup water
  • 1/3 cup milk or milk substitute
  • 1 teaspoon salt, to taste
  • 2 cups tapioca flour
  • 2 teaspoons garlic, minced
  • 2/3 cup Parmesan cheese, freshly grated
  • 2 eggs, beaten


  • Preheat oven to 375°F (190°C).
  • In a large saucepan, add olive oil, water, milk and salt. Cook mixture over high heat until it comes to a boil. Immediately remove from heat.
  • Gently add tapioca flour to milk mixture until well combined and smooth. Stir in garlic Set aside 10 to 15 minutes.
  • In a separate small bowl, beat eggs. Add the eggs and cheese to milk mixture. Stir until well combined. The mixture will be similar to the texture of cottage cheese.
  • On an ungreased baking sheet, drop rounded ¼ cup-sized balls of the bread mixture.
  • Bake in oven for 15 to 20 minutes or until tops are lightly browned.
  • Serve fresh out of the oven or at room temperature.

Best Cookware to Use:

  • Large Saucepan
  • Small Mixing Bowl
  • Baking Sheet