Our younger son Alex loves these Brazilian Pao de Quiejo or Brazilian cheese bread. Even when he was a vegetarian, he loved going to the Brazilian Churrascaria for meals, only so he could eat the bread.
I decided $40 a person was too much to pay for Brazilian Cheese bread. So we learned how to make Brazilian cheese bread at home.
We've often used a ready-made Pao De Queijo bread mix from Amazon, but we also wanted to make them from scratch. It's not difficult to learn how to make Brazilian Cheese Bread at home.
The only speciality thing you need is Tapioca flour.
I got mine at the local grocery store, but you can also get it on Amazon or the Chicory app in the recipes below may help you buy it.
So first we tried them in the Instant pot and they were surprisingly good! They were chewier than the baked version, but this is a bread where chewy is a good thing.
Chewy and Cheesy is a dynamite combination if you ask me.
But the recipe called for precooking the dough and that was very difficult for me, since my Rheumatoid Arthritis has left me with issues in my hands.
I don't always have the best manual dexterity or finger strength.
But the advantage of having a Facebook page and a Facebook group of people who love to cook international recipes, is that two people suggested to me that I didn't need to precook this at all.
That perhaps I could make Brazilian cheese bread but simply blending all the ingredients together, and baking them in a muffin pan!
Below I'm going to tell you how to make Brazilian Cheese Bread or Brazilian Pao De Queijo with your blender and muffin pan and oven. It's stupid easy
The recipe steps for this One Step Pao De Queijo Brazilian Cheese Bread are:
- Put everything into a blender and whirl
- Pour into a greased muffin pan and bake at 450F for 15-20 minutes until they're puffy and golden
- No really, that's it.
Ingredients
- 1 cup (244 g) Whole Milk
- 1/2 cup (112 g) Oil
- 1 teaspoon (1 teaspoon ) Kosher Salt
- 2 cups (240 g) Tapioca Flour
- 2 (2) Eggs
- 1.5 cups (150 g) shredded parmesan cheese
Instructions
- Preheat oven to 450F
- Grease a 12-cavity muffin pan.
- Blend together all ingredients at low speed in a blender
- Evenly divide batter in the muffin pan.
- Bake for 20 mins or until the tops are lightly browned.
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Nutrition
Fatima Quenneville
I agree with you .
Restaurant price is terrible but if you’re in NY ,Boston you can go to small restaurant with buffet and weight your plate and the same barbecue .
Of course some special dinner .,
But if you go a la carte . Never never go to buffet.
But you have to have pão de queijo and caipirinha .
Fatima Quenneville
Hi I’m Brazilian .
This recipe it’s not the original one .
We do not use tapioca .
I tried this recipe from tapioca flour bag. It’s ok.
You right the recipe is stupid /easy .
The only thing is the cheese but Parmesan give the job.
And you don’t need to use milk . Milk give you more breads.
Olive oil came out very good too.
But I use the right flour .
You roll the the breads up. Let frozen individual . Storage in freezer bags . And just bake it in the oven or air fryer .
Linda
I am thinking of making them with heavy cream instead of whole milk and making them in a mini muffin to cut the carbs. I have gone keto and these are one of the only things I miss. Have you tried it with cream?
I think it will increases the calories for a standard size muffin tin to 282 and lowers the carbs to 8. Or one mini 140 cals and 4 carbs. If I can hold of eating more that one. LOL
Linda
This is just the best thing I ever ate. I could eat the whole recipe by myself!
URVASHI PITRE
Sadly, I did that once haha! I love those little thing
Linda
Could not be easier and is very tasty. The other thing I like is it can be cut in half made in a standard muffin tin or in a mini muffin pan.
Nancy Babb
I know you hate this question, but I have to ask. Is the tapioca flour just so it can be gluten-free? The actual question, can I use regular self-rising or whole wheat flour (I have BUCKETS of grain and I've gone over my food budget already). SORRY!
TIA, Nancy B.
URVASHI PITRE
No actually they are traditionally made with tapioca flour. It gives them a stretchy consistency that’s typical of them.
Elena
Hello! These are mistagged - they're vegetarian, but not vegan.
Tina
Excellent - Five stars for this recipe.
I had a little less than 1 cup cheese and I used Avocado oil. They still turned out delicious.
Samantha W
What oil did you use?
URVASHI PITRE
I use peanut oil for everything