Brazilian Cheesy Bread (Pão de Queijo)

I love making these little nuggets of yumminess! Being gluten free it is often hard to get good bread. So after a visit to Brazil a few years ago, we become hooked on them. They get served with just about everything. Enjoy!
  • 1 room temperature egg
  • 1/3 cup olive oil
  • 2/3 cup of milk
  • 1 ½ cups tapioca flour
  • ½ cup of well packed cheese
    • Mexican farmers cheese works best (queso fresco) but you can use shaved parmesan too
  • ½ teaspoon of salt
  • Cheddar or mozzarella cheese for topping

  1. Preheat oven to 400 degrees
  2. Combine all ingredients in (except topping cheese) in a bowl
    1. Batter can be stored in the fridge for about an hour or two
  3. Use an immersion blender to mix until it forms a smooth texture
    1. You can use a blender if you do not have an immersion blender
  4. Pour the batter into mini a mini muffin tin, fill each cup about ¾ full
    1. Minim muffin tin is about 1 ½” in across
    2. Batter makes enough to fill 24 mini muffin tins
  5. Bake for 15-18 minutes or until slightly browned and puffy
  • These work well in a full size 12-serving muffin pan too – which we often use to make cheese burgers instead of using GF buns:
    • Reduce the temperature to 375 degrees
    • Fill just  little less than 2/3 full
    • Cook for 23-26 minutes

Brazilian Cheesy Bread – larger size