Gluten-Free Brazilian Cheese Bread

{Pao de Queijo}
Do I ever have a great new bread recipe to tell you all about!  I was looking for something new and tasty to try for Sunday Lunch with the girls and came across this delectable Pao de Queijo recipe (that must be Portuguese for YUM!). Today was the test run and these little buns from heaven couldn’t have turned out better. I confess, I’ve never been to Brazil so I can’t compare the authenticity, however my Little One’s Godmother and my longtime friend Michèle has lived in Brazil, so she will be the ultimate judge on this one. Pending her critique, I have to say, this gluten-free Brazilian cheese bread is melt in your mouth, make you sigh, eat one too many, dee-licious!
♡ Emily


  • 1/2 cup olive oil or butter
  • 1/3 cup water
  • 1/3 cup milk or soy milk
  • 1 teaspoon salt
  • 2 cups tapioca flour
  • 2 teaspoons minced garlic
  • 2/3 cup freshly grated Parmesan cheese {I used cheddar}
  • 2 beaten eggs


  1. Preheat oven to 375 degrees F (190 degrees C).
  2. Pour olive oil, water, milk, and salt into a large saucepan, and place over high heat. When the mixture comes to a boil, remove from heat immediately, and stir in tapioca flour and garlic until smooth. Set aside to rest for 10 to 15 minutes.
  3. Stir the cheese and egg into the tapioca mixture until well combined, the mixture will be chunky like cottage cheese. Drop rounded, 1/4 cup-sized balls of the mixture onto an ungreased baking sheet.
  4. Bake in preheated oven until the tops are lightly browned, 15 to 20 minutes.
Emily Smith
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  1. More than delicious on it’s own when fresh out of the oven! And over the top the next day with a little bruschetta!

  2. I replaced 1/4 cup water with 1/4 cup pureed quinioa for added nutrition. Worked well.
    Great for egg sandwichs

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