Gluten Free Cheese Bread: Brazilian Pão de Queijo

Pão de queijo is gluten free by birth, not by substitution — it has always been made from tapioca starch, never wheat. This blender version skips the traditional scalding step and still gives you the signature chew: crisp shell, stretchy hollow center.

If this is your kind of baking, try our easy gluten free bread (no sugar, soft crumb) next.

Browse the full index of sugar free and gluten free recipes to plan the week.

Ingredients

• 2 cups (240 g) tapioca starch (sweet or sour, or half of each)
• 1 cup (240 ml) whole milk
• 1/3 cup (80 ml) olive oil
• 2 large eggs
• 1 1/2 cups (150 g) grated parmesan or aged mozzarella
• 1 tsp fine sea salt

Instructions

1. 1

   Heat the oven to 400°F (200°C) and grease a mini muffin tin.

2. 2

   Blend the milk, oil, and eggs for 20 seconds.

3. 3

   Add the tapioca starch, cheese, and salt and blend until smooth — the batter will be thin, like pancake batter. That is correct.

4. 4

   Fill the muffin cups about three quarters full.

5. 5

   Bake 20 to 25 minutes, until puffed and golden. Do not open the oven in the first 15 minutes.

6. 6

   Eat warm. They deflate slightly as they cool, which is normal.

Frequently asked questions

Is tapioca starch the same as tapioca flour?

In the US, yes — the two names are used interchangeably for the same product. Brazilian recipes distinguish sweet (doce) from sour (azeda) starch; sour gives more rise and tang.

Can I freeze the batter?

Yes. Pour into the greased tin, freeze solid, then transfer the pucks to a bag. Bake straight from frozen, adding 5 minutes.