Kirbie's Cravings

Brazilian Cheese Breads

Learn how to make Brazilian cheese bread which is a cheesy, chewy bread that is gluten-free and easy to make. I’ve made several versions of cheese bread and this is my favorite recipe. The cheese bread bakes up puffy with a wonderful chewy texture and lightly crispy crust. Plus, you only need 10 minutes to make the dough.

photo of Brazilian Cheese Breads on a white plate

I love Brazilian cheese bread, also known as Pao De Qeuijo. I’ve made them a few times but I’m always curious to try different recipes. These savory and chewy bread rolls are easy to make and so addicting.

What is Brazilian Cheese Bread?

Brazilian cheese bread reminds me of gougeres, which are French cheese puffs. Brazilain cheese bread is made in a similar way – the dough is mixed and cooked on the stove – but the big difference is in the type of flour used. Instead of regular flour, Brazilian cheese bread is made with tapioca flour. This type of flour gives the cheese bread it’s signature chewy texture and contains no wheat.

overhead photo of Brazilian Cheese Breads

Brazilian cheese bread is often served as a snack or appetizer and they are very easy to make at home. I’ve tried a few Brazilian cheese bread recipes already and all have been pretty good. I’m continually coming across more recipes and love trying them all out. Recently I came across a recipe posted on Tasty Kitchen that looked promising and after I tried it, it’s now one of my favorite cheese bread recipes.

What I Love about this Brazilian Cheese Bread Recipe

  • The cheese melted into the dough creating a more uniform color.
  • The breads puffed up nicely, cracking slightly.
  • The dough doesn’t take long to make. You only need about 10 minutes to make it.

photo of tapioca starch package

What is Tapioca Flour?

Tapioca flour is a gluten-free flour and is the key ingredient in these Brazilian cheese breads. I buy my tapioca flour at Ranch 99 here in San Diego, which is a Chinese market. You can also find it at Latin markets, Whole Foods or on Amazon*.

Other Ingredients

You don’t need a lot of ingredients for these cheese breads. Once you have the tapioca flour all you need is:

  • Nonfat milk
  • Water
  • Canola oil
  • Salt
  • Extra-large egg
  • Grated cheddar cheese

close-up photo of Brazilian Cheese Breads

How to Make Brazilian Cheese Bread

  • Combine the milk, water, oil and salt in a saucepan. Bring it to a boil.
  • Once boiling, remove the pan from the heat and add the tapioca flour. Stir until the mixture is smooth.
  • Add the egg and cheese and stir. The dough will thicken. If it’s very sticky you may need to add more tapioca flour. You should be able to form it into balls.
  • Form the balls and place them on a baking sheet lined with parchment. Bake the cheese bread for 20 to 25 minutes or until golden and puffy.

How long does Brazilian cheese bread last?

This cheese bread is best warm from the oven while the outside is still crispy and the inside is chewy and airy. Leftover cheese bread will soften and turn dense, which I don’t really enjoy. When I make them, I plan to enjoy them the day they’re made.

You can try storing uneaten ones in the fridge for 1-2 days in an airtight container and then reheat them in the oven or microwave.

Can I use a different kind of cheese?

Yes, you can use different kinds of cheese. I love them made with cheddar cheese but you can also use Parmesan cheese. I’ve also seen versions made with mozzarella cheese. Or, try a combination of different kinds cheese.

Is Brazilian cheese bread gluten-free?

Yes, they are gluten-free! Tapioca flour is not made with wheat so these cheese breads are great for people who are following a gluten-free diet.

Brazilian Cheese Breads photo

*Some of the links contained in this post are affiliate links. Much like referral codes, this means I earn a small commission if you purchase a product I referred (at no extra charge to you).

Brazilian Cheese Breads

Servings: 12 cheese balls
Prep Time: 10 minutes
Cook Time: 25 minutes
Total Time: 35 minutes
Course: Appetizer
Cuisine: Brazilian
These savory chewy Brazilian cheese breads, also known as Pao De Qeuijo, are so easy to make and very addicting!


  • 1/2 cups nonfat milk
  • 1/2 cups water
  • 1/4 cups canola oil
  • 1/4 tsp salt
  • 2 1/2 - 3 1/2 cups tapioca flour
  • 1 extra large egg
  • 4 oz grated cheddar cheese (or you can use Parmesan)


  • Preheat oven to 350ºF and line 2 baking sheets with parchment paper.
  • In a small saucepan bring the milk, water, oil, and salt to a boil. Remove the pan from heat and set aside. Add in 2 1/2 cups tapioca flour until dough becomes smooth.
  • Make sure the dough is still very warm but not searing hot and stir in the egg and cheese. Stir until dough becomes thick and can be molded without being too sticky. Add additional tapioca flour if needed. I needed an additional 1/2-1 cup. Roll dough into balls. Place on the greased baking sheets and bake for 20-25 minutes until puffy and golden.


Slightly adapted from recipe posted on Tasty Kitchen


Serving: 1ball, Calories: 204kcal, Carbohydrates: 31.2g, Protein: 3g, Fat: 8.1g, Saturated Fat: 2.3g, Polyunsaturated Fat: 1.5g, Monounsaturated Fat: 3.9g, Trans Fat: 0.1g, Cholesterol: 25.1mg, Sodium: 120.9mg, Sugar: 0.6g, Vitamin A: 150IU, Calcium: 80mg, Iron: 0.5mg, Net Carbs: 31g

The nutrition information provided are only estimates based on an online nutritional calculator. I am not a certified nutritionist. Please consult a professional nutritionist or doctor for accurate information and any dietary restrictions and concerns you may have.

Did you make this recipe?I'd love to see it! Mention @KirbieCravings and tag #kirbiecravings!

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6 comments on “Brazilian Cheese Breads”

  1. I’ve tried making these a couple of times from scratch and both times were FAIL. 🙁 Edible but just weren’t right either in appearance or texture.

    I’ll give this recipe a try!

  2. Since they don’t save well, it’s great to know that the dough freezes beautifully and that the rolls can be baked directly from frozen dough.

    Looking forward to trying this recipe. I have good luck so far but I’ve only made two kinds. 1) this recipe, which gives ingredients by weight, something I think makes a big difference and 2) a mix by the brand name “chebe”.

    It was in trying all of the different chebe mixes that I learned how wonderful these are made into cinnamon rolls, italian foccacia and more. Extremely versatile and everyone loves them.

  3. Thanks for the recipe.
    I did it and it turns out right.

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