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Brazilian Cheese Bread (Pão-de-queijo)



Cheese bread is a Brazilian staple! Gooey and fluffly, this typical snack is a crowd pleaser: kids and adults love it! Many different versions are available, but this one is the easiest - and just equally delcious! All ingredients are widely available at the major grocery stores, including the tapioca flour. Serve warm, right off the oven. I dare you to have only one!

Yields 12 to 16 units


  • 3 cups tapioca starch
  • 3 eggs
  • 1 cup milk
  • 3/4 cup vegetable oil
  • 1 teaspoon salt
  • 1 cup mozzarella cheese, shredded
  • 1/2 cup Parmesan cheese, shredded
  • Grated Parmesan cheese, for sprinkling


Preheat oven to 375 degrees F. Add tapioca starch, eggs, milk, vegetable oil, salt, mozzarella cheese, and shredded Parmesan cheese to a blender. Blend for 40 seconds, or until mixture is smooth.

Spray a muffin pan (12 cups) with vegetable oil (you might end up with some extra batter, which could be enought to an extra 2 to 4 units.) Divide cheese bread mixture into the the cups of muffin pan (3/4 of the way full). Sprinkle grated Parmesan on top. Bake for 18 to 20 minutes, or until top turns golden brown. If using a convection oven, preheat to 325 degrees F and bake for 13 to 15 minutes, or until top turns golden brown.

Remove from oven and serve immediately.

Cook's notes:

Standard size for muffin pan is 12 cups. If you end up with extra batter, fill up a second muffin pan with remaing batter - or make a second smaller batch. 


My son, Sebastian, loves it! He was trying to "steal" some I was using for the pictures.


He got what he wanted!


Snack time... Yummmmm!!!


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