Easy Brazilian Cheese Bread (Gluten-Free, Dairy-Free)

This Brazilian cheese bread recipe (also known as “pão de queijo”) is super easy to make, and a batch comes together in 45 minutes. With a crusty exterior, and a soft and chewy interior, these buns have a tasty cheesy flavor. Great for snacking on or for a savory breakfast, these Brazilian cheese buns are totally gluten-free and dairy-free too, but no one would care! Go bake a batch right now!

What is Pão de Queijo (Brazilian Cheese Buns)?

Pão de Queijo literally means “cheese bread” in Portuguese, and are small baked cheese-flavored rolls.

Originating from the south-eastern Brazilian state of Minas Gerais, Brazilian cheese bread is commonly eaten in Brazil as a snack or for breakfast.

I remember that the first time I went to Brazil, we were served these warm Brazilian cheese balls at almost every restaurant we went to.

(Fun fact: this gluten-free Brazilian cheese bread is very similar to the buns that are commonly found in neighboring countries Paraguay and Argentina, which are called “chipa“).

No Yeast or Baking Powder Needed

Instead of being made with wheat flour, it is made with tapioca starch (also known as tapioca flour or cassava flour), with the inside being typically chewy and moist.

When reading up on Brazilian cheese bread, I was amazed to realize that despite their fluffy and airy interior, these delicious pao de queijo buns require no leavening agent of any kind (no yeast or baking powder required!).

This is because the tapioca starch is a very powerful starch, and small pockets of air within the dough expand during baking, and are contained by the elasticity of the starch, causing a chewy and stretchy texture. How cool is that?

And, because of the Parmesan cheese flavor, it’s also possible to eat these cheese rolls by themselves, without requiring any spread to enhance its flavor.

Gluten-Free and Dairy-Free Brazilian Cheese Buns

This typical Brazilian snack is naturally gluten-free, since it uses tapioca starch (which is gluten-free and a common ingredient for those on a gluten-free diet).

However, I also wanted to make a dairy-free version of these Brazilian cheese buns, so that even those with lactose-intolerances can also enjoy them!

Why This Recipe Works:

• Simple Ingredients: The ingredients required for this pão de queijo recipe are easily attainable at the grocery stores. You might even have the main ingredients already!

• Easy to Make: The dough for these cheese buns comes together easily, and once it’s shaped into balls, the oven does all the work. No yeast or rising time required, and a batch is ready in 45 minutes!

• Chewy, Fluffy and Tasty: Crusty on the outside, with a moist, chewy and fluffy inside, these buns are flavorful and savory, making them the perfect breakfast or snack.

• Totally Gluten-Free and Dairy-Free: Best of all, this Brazilian cheese bread recipe is 100% gluten-free and dairy-free, which means that even those with Celiac disease or gluten or lactose intolerances can enjoy them without issues.

Ingredients You’ll Need:

Here’s a visual overview of the ingredients required for this Brazilian cheese bread recipe.

(For exact quantities and measurements, please scroll down to the recipe card at the bottom of this post.)

Ingredient Notes/Substitutions:

• Tapioca Starch: In this Brazilian cheese bread recipe, tapioca starch, which is also called tapioca flour, is an essential ingredient that provides elasticity (resulting in the chewy texture) and I do NOT recommend substituting it with other ingredients.

• Salt: Adding salt to the recipe adds a little more flavor and makes the flavor of the buns pop. However, if you prefer not to, feel free to leave it out.

• Hot Water: The hot temperature of the water helps to bind the ingredients together, so make sure you use hot water. I like to use water because it’s easier, but you may also use hot non-dairy milk (such as cashew milk, almond milk, or rice milk) if you prefer. Alternatively, if you are not lactose-intolerant, feel free to use normal milk instead.

• Olive Oil: I recommend using extra virgin olive oil because it has a stronger flavor. However, you may also use another vegetable oil such as avocado oil or sunflower oil if you perfer.

• Dairy-Free Parmesan Cheese: To keep this recipe totally dairy-free, I’ve used shredded dairy-free parmesan cheese (but feel free to use other dairy-free cheese of choice). However, if you are not lactose-intolerant, go ahead and use normal Parmesan cheese.

• Egg: The egg helps to bind the ingredients together and gives it rise. I have not made it without egg, but if you are allergic to eggs or simply want to keep this recipe vegan, you could try using aquafaba or an egg-replacer.

How to Make Brazilian Cheese Bread (Step by Step):

1. Preheat and Line

Preheat the oven to 350F. Line a baking sheet with a silpat or parchment paper.

2. Mix Tapioca Starch and Salt

In a large mixing bowl, combine the tapioca starch and salt and whisk well to combine.

3. Add Water and Olive Oil

Pour the hot water and olive oil over the tapioca starch-salt mixture and stir until you get a gummy and clumpy mixture (it’s fine that it’s clumpy). Let the tapioca mixture sit for 5 minutes until it is cool to the touch.

4. Mix Cheese and Egg

In a medium bowl, mix the shredded dairy-free Parmesan cheese and the beaten egg.

5. Combine Mixtures to Create Dough

Add the cheese-egg mixture to the large bowl with the tapioca starch mixture and mix to form a homogenous dough.

If necessary, use your hands to press and knead the dough together.

6. Form Dough Balls

Scoop out a heaping tablespoon of dough (either using a measuring spoon or a small ice cream scoop) and use oiled hands to roll the dough into a small ball (approximately the size of a golf ball).

7. Place Dough Balls on Baking Sheet

Place the dough balls on the prepared baking sheet at least 2 inches apart.

8. Bake Until Puffy and Golden

Bake for approximately 30 to 35 minutes until the Brazilian cheese buns are puffed up and golden.

9. Serve Hot and Enjoy

Serve the Brazilian cheese bread hot (they taste best right from the oven).

Dish by Dish Tips/Tricks:

• Line Baking Sheet: Make sure to line your baking sheet either with a silpat or parchment paper to ensure that the dough doesn’t stick to the sheet. This will make it easier to remove the Brazilian cheese buns later.

• Make Smaller or Larger Buns: Depending on your personal preference, you can also make smaller or larger buns. To make smaller buns, use 1 heaping teaspoon of dough for each ball (you’ll get approximately 24 balls) and bake at 350F for 20 to 25 minutes. To make larger buns, use 1 1/2 tablespoons of dough per ball (you’ll get approximately 8 balls) and bake at 350F for 40 to 45 minutes.

• Prefer Not to Roll the Dough? If you rather not roll the dough into balls, simply drop 1 tablespoon of dough into a mini muffin tin or mini muffin pan and then bake as per recipe.

Recipe FAQs:

Other No-Yeast Bread Recipes:

• Fluffy Low Carb Buns (Gluten-Free, Dairy-Free)
• No Knead Artisan Bread (Gluten-Free, Dairy-Free)
• Irish Soda Bread (Gluten-Free, Vegan)
• Irish Brown Bread (Gluten-Free, Vegan)

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P.S. If you try this recipe, I’d love for you to leave a star rating below, and/or a review in the comment section further down the page. I always appreciate your feedback. Be sure to check out my entire Recipe Index for all the recipes on the blog. You can also follow me on Pinterest, Facebook or Instagram! Sign up for my Email List to get fresh recipes in your inbox each week!

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