Brazilian Cheese Bread

Brazilian Cheese Bread "Pao de Queijo"

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Brazilian Cheese Bread

Brazilian Cheese Bread

I have been told that the recipe for Pao de Queijo varies in Brazil for cheese pop-overs, as spaghetti does here; with each region, even each home making it with their own twist.     Adapting a recipe from “Our Best Bites” to create my own version, and we think it is so yummy. Buy the tapioca flour (also called tapioca starch) at a store with the bulk bins, and the cost is pennies. Try this easy little cheese bread delights for a snack, with a salad or soup.

Pao de Queijo (mini-popover rolls)


 1 large egg

 1/4 cup melted real butter

1/2 cup milk

1 cup tapioca flour (sometimes called tapioca starch).   NO substitutions here!

 1/2 tsp. salt

 1/4 tsp. garlic powder, optional, but boosts the flavor   (you can substitute any herb)

 1/4  cup grated Parmesan cheese *ONLY FRESH, not canned

Optional:  1/4  cup grated medium or sharp cheddar cheese , or any cheese you desire


Preheat oven to 400 degrees. 

Spray mini muffin pan with non-stick spray.

(Did you notice my apron that my grand kids made for me?  They all drew on it with sharpie markers and I LOVE it!)Brazilian Cheese Bread In your blender, combine well the egg, milk,  melted butter, tapioca flour, salt and garlic powder, Parmesan cheese and optional cheese if desired.Brazilian Cheese Bread Immediately pour the batter into the mini muffin pan, filling each about 3/4 fullBrazilian Cheese Bread

Dividing the batter between the mini muffin slots.
Brazilian Cheese Bread

Bake 10-14 minutes or until golden and set in the center when touched lightly.

Remove from the oven and cool a few minutes before removing rolls from the pan. 

Brazilian Cheese Bread

Serve warm for best result.

The cheese bread will look like this when it is done. Cheesey!

Brazilian Cheese Bread

Carrie’s recipe adapted from OurBestBites

Copyright Carrie Groneman, A Mother’s Shadow, 2013
Recognize a blessing and be a blessing today.

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27 replies
  1. says:

    Thanks a lot for writing “Brazilian Cheese Bread “Pao de Queijo” | A Mothers Shadow”.
    I personallymay undoubtedly be back for a great deal more
    browsing and commenting here in the near future.
    Many thanks, Alma

  2. Anyonita
    Anyonita says:

    These look DELICIOUS! 🙂 You can’t beat bread and cheese can you? I bet we’re going to start seeing a lot more Brazilian food with them amping up for the Olympics! You’ll be ahead of the curve 😉 Thank you so much for linking up with me this week at Tasty Tuesdays! I’ve pinned this & shared it with my followers! Please be sure to stop back by the party and check out some of the other links!

  3. Jess @HungryHarps
    Jess @HungryHarps says:

    You must be such a proud Momma! What a wonderful experience for your children. 🙂
    This recipe sounds great – can’t wait to try it, pinning right now.
    Thanks for linking up to Tasty Tuesdays this past week – hope to see you again!

  4. Korey Piech
    Korey Piech says:

    I followed the recipe exactly but my blender would not mix it properly, I tried thinning it a bit but still would not mix properly. Maybe I’m just bad at baking but would not would not mix.

    • Carrie Groneman
      Carrie Groneman says:

      I’m so sorry it didn’t work out. Did you use tapioca flour instead of regular flour? Send me an email and we can see what maybe happened. I really appreciate your feedback and visit to my site.

  5. Tasha
    Tasha says:

    We don’t have any stores near us with bulk bins (even had to stop to think about what those were lol), except for Whole Foods but it’s moreso for nuts, seeds, raisins…things of that sort. Do they sell this kind of flour in regular supermarkets?

    • Carrie Groneman
      Carrie Groneman says:

      Oh wow, I didn’t even think about not having the ‘bins’ all over in larger areas. If you can’t find it affordable in your local store you just let me know and I’ll see what we can do. These little yummy gems are amazing!

  6. Deborah from Mommy Crusader
    Deborah from Mommy Crusader says:

    My husband will love these! He also served in Brazil. I can’t wait to make them for him and give him a little “comfort” food. Sometimes tasting food from a mission brings back all those wonderful memories. Thank you so much for experimenting and sharing this recipe. 🙂


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