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Easy Blender Brazilian Cheese Bread (Pão de Queijo)

A pile of golden-brown Brazilian cheese bread puffs served on a white plate, one is broken open showing the airy interior.
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Make authentic, gluten-free Brazilian Cheese Bread quickly using a blender. These rolls are crispy outside, chewy inside, and perfect as a snack or side dish.

Ingredients

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  • 1 cup milk
  • 1/2 cup vegetable oil
  • 1 teaspoon salt
  • 2 cups tapioca flour (tapioca starch)
  • 2 large eggs
  • 1 1/2 cups shredded sharp cheddar cheese
  • 1/2 cup grated Parmesan cheese

Instructions

  1. Preheat your oven to 375°F (190°C). Lightly grease a mini-muffin tin or line a baking sheet with parchment paper.
  2. Combine the milk, oil, and salt in a small saucepan. Heat over medium heat until it just begins to simmer.
  3. While the liquid heats, place the tapioca flour in a blender.
  4. Once the liquid mixture simmers, carefully pour it over the tapioca flour in the blender. Blend until the mixture is smooth and well combined.
  5. Add the eggs to the blender mixture one at a time, blending after each addition until incorporated.
  6. Add both the cheddar and Parmesan cheeses to the blender. Blend until the dough is smooth and uniform. The batter will be thick.
  7. Spoon the batter into the prepared mini-muffin cups, filling them about two-thirds full, or drop rounded tablespoons onto the baking sheet.
  8. Bake for 20 to 25 minutes, or until the cheese bread puffs up, turns golden brown, and the exterior is slightly crisp.
  9. Serve warm immediately for the best chewy texture.

Notes

  • This recipe uses tapioca flour, which makes the bread naturally gluten free.
  • For an authentic flavor, you can substitute some of the cheddar with Minas cheese if available.
  • If you prefer a crispier exterior, use a standard muffin tin instead of mini-muffin cups and increase baking time slightly.

Nutrition

Find it online: https://cookingbyfelix.com/brazilian-cheese-bread-recipe-easy-pao-de-queijo/