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Easy Shortcut Brazilian Cheese Bread

A warm, cheesy snack from Brazil, this gluten-free pão de queijo is quick and simple to make using tapioca flour.

  • Total Time: 26 minutes
  • Yield: 24 servings 1x

Ingredients

Scale
  • 2/3 cup milk
  • 1/3 cup extra virgin olive oil
  • 1 egg
  • 1 1/2 cups tapioca flour
  • 1 tsp salt
  • 1/4 cup shredded white cheddar
  • 1/4 cup shredded mozzarella cheese

Instructions

  1. Preheat oven to 400°F.
  2. Grease a 24 count mini muffin pan generously with butter or oil.
  3. Add the milk, olive oil, egg, tapioca flour, salt, and cheeses to the blender and blend until smooth.
  4. Pour the batter into the prepared muffin pan holes, filling each one to just below the top.
  5. Bake at 400°F for 14-16 minutes.
  6. Remove from the oven and let cool for a couple of minutes in the pan, then gently remove from the pan and serve.

Notes

Serve warm for best taste. Can be stored at room temperature for 2 days or frozen for up to 2 months.

  • Author: miguel-santiago
  • Prep Time: 10 minutes
  • Cook Time: 16 minutes
  • Category: Snack
  • Method: Baking
  • Cuisine: Brazilian
  • Diet: Gluten-Free

Nutrition

  • Serving Size: 1 piece
  • Calories: 150
  • Sugar: 1g
  • Sodium: 200mg
  • Fat: 10g
  • Saturated Fat: 2g
  • Unsaturated Fat: 8g
  • Trans Fat: 0g
  • Carbohydrates: 15g
  • Fiber: 1g
  • Protein: 3g
  • Cholesterol: 35mg

Keywords: cheese bread, gluten-free, Brazilian snack, quick bite, party food