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Home » Bread

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

Published: Mar 23, 2022 by Felicia Lim · This post may contain affiliate links

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Hand reaching for a Brazilian cheese bun.

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!

A half eaten piece of Brazilian cheese bread on a wooden board.

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“).

cornbread in a cast iron skillet
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Hand reaching for a Brazilian cheese bun from a bowl full of them.

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!

Hand holding up a half-eaten Brazilian cheese bread to show the fluffy interior.

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.
Showing the fluffy interior of a Brazilian cheese bun.

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.)

Ingredients for Brazilian cheese bread recipe laid out on a marble board.

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.

A silpat-lined cookie sheet.

2. Mix Tapioca Starch and Salt

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

Hand whisking flour mixture in a large glass bowl.

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.

Using a spoon to mix a dough in a glass mixing bowl.

4. Mix Cheese and Egg

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

Mixing shredded cheese and egg together.

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.

Hand forming a dough in a glass bowl.

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).

A hand holding a dough ball.

7. Place Dough Balls on Baking Sheet

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

Dough balls placed on a silpat-lined baking sheet.

8. Bake Until Puffy and Golden

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

Freshly baked Brazilian cheese bread on a silpat-lined baking sheet.

9. Serve Hot and Enjoy

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

Reaching for a Brazilian cheese bun from a wooden bowl.

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:

Can You Store These Buns?

This Brazilian cheese bread is best eaten straight from the oven, so I do NOT recommend storing the buns for another day as they harden in a short while and lose their spongey texture as time passes.

Can I Freeze the Dough and Bake Later?

Yes you can. If you want to prepare the dough in advance, simple form the small balls of dough and place them on a sheet (follow the recipe till step 7) and then let them flash-freeze for 30 minutes until the dough is hard. Place the hardened dough balls in a freezer-safe container or ziplock bag and freeze for up to 3 months. Bake the frozen dough balls at 350F for 35 to 40 minutes until golden.

Holding a half eaten cheese bun on a wooden board.

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)

Bread Recipes You’ll Enjoy:

  • Best Gluten Free Naan Bread (No-Yeast, No-Yogurt, Dairy-Free)
  • Easy Gluten-Free Slider Buns (Dairy-Free)
  • Easy Gluten-Free Breadcrumbs (Dairy-Free, Vegan)
  • Gluten-Free Whole Grain Bread (Dairy-Free, Vegan)

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


  • Author: Felicia Lim
  • Total Time: 45 minutes
  • Yield: 12 buns 1x
  • Diet: Gluten Free
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Description

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!


Ingredients

Units Scale
  • 1 3/4 cups tapioca starch (also known as tapioca flour)
  • 1 teaspoon fine salt
  • 1/2 cup hot water
  • 1/8 cup extra virgin olive oil + more for oiling hands
  • 1 cup grated dairy-free Parmesan cheese
  • 1 egg, beaten

Instructions

  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. 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.
  6. Form Dough Balls: Scoop out a tablespoon of dough and use oiled hands to roll the dough into a small ball (approximately the size of a golf ball).
  7. Place Dough Balls on Prepared 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).

Notes

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. 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.

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 cheeses that can be grated). 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.

Storing: Since these cheese buns are best eaten straight from the oven, and they harden quickly as time passes, I do NOT recommend storing them for another day.

Freezing the Dough: If you want to prepare the dough in advance, simple form the small balls of dough and place them on a sheet (follow the recipe till step 7) and then let them flash-freeze for 30 minutes until the dough is hard. Place the hardened dough balls in a freezer-safe container or ziplock bags and freeze for up to 3 months. Bake the frozen dough balls at 350F for 35 to 40 minutes until golden.

Adapted from: Brazilian Kitchen Abroad

  • Prep Time: 10 mins
  • Cook Time: 35 mins
  • Category: Bread
  • Method: Baking
  • Cuisine: Brazilian

Keywords: Brazilian cheese bread

Did you make this recipe?

Tag @felicialimhz on Instagram and hashtag it #dishbydish

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About Felicia

Hey you! I’m Felicia, a Singaporean girl who moved to Buenos Aires for love. A couple of things about me: I love food, writing and food photography. I wrote a grain-free ecookbook that I know you’ll love and I also do freelance writing and photography if you want to work with me. Follow me on this blog as I navigate the world of cooking gluten-free, dairy-free and egg-free.

Did you make a recipe? Tag @felicialimhz on Instagram. I love to see what you cook!

Reader Interactions

Comments

  1. Sherry says

    March 29, 2022 at 4:28 pm

    Can’t wait to make these buns! Curious, if not dairy-intolerant can another cheese be substituted? Are these sugar free? Thank you!

    Reply
    • Felicia Lim says

      March 29, 2022 at 9:12 pm

      Hi Sherry, yes definitely feel free to go ahead and use normal dairy cheese! This is a savory bread and does not include any added sugars.

      Reply
  2. James says

    April 27, 2015 at 9:43 am

    Hi,

    I was wondering what step 2 (boiling the milk, water, and oil for 5 minutes) is there for? I know there must be a reason, but it’s not clear to me.

    Thanks,
    James.

    Reply
    • felicia | Dish by Dish says

      April 27, 2015 at 9:59 am

      Hi James, that’s a good question, and to be honest, I’ve never thought about what the reason for boiling the liquids is for. But if I were to try to understand it, I assume that heating the liquids (milk, water and oil), and hence raising their temperature, makes it easier for the binding process between the liquids and the tapioca flour-salt mixture. Hope that helps?

      Reply
      • Magali Lopes Adamo says

        November 05, 2022 at 1:46 am

        The Tapioca Flour needs to ‘cook’ with the hot liquids. We called it in Brazil ‘escaldar’ . 😉

        Reply
        • Felicia Lim says

          November 06, 2022 at 11:35 pm

          Hi Magali! Thanks for sharing about “escaldar”! Yep, the tapioca flour needs the high temperature from the hot liquids to “cook”.

          Reply
  3. Christen says

    March 20, 2014 at 7:46 pm

    Hi Felicia, I was excited to try out this recipe, but when I made the dough, it was incredibly wet. Too wet to even attempt to roll into a ball. Is the quantity of Tapioca Flower accurate? I am excited to finally be able to make these delicious little rolls. I thoroughly enjoyed eating them when I was in Brazil and your pictures just brought me right back. They look delicious! Any insight would be helpful!

    Reply
    • felicia | Dish by Dish says

      March 20, 2014 at 8:06 pm

      Hi Christen, I remember the dough being quite wet too. What you can do is to add a bit (like one teaspoon) or extra tapioca flour at a time, until you’re able to form small balls with the dough. Not too much extra flour though, as it may make the buns too tough. Make sure you oil your hands well with olive oil as the dough will be quite sticky. Let me know how it goes!! I’m crossing my fingers for you!

      Reply
  4. W L lim says

    March 14, 2014 at 2:10 am

    Thank you Felicia
    I enjoyed your post for sharing your thoughts. Work hard and enjoy hard.!
    Daddy

    Reply
    • felicia | Dish by Dish says

      March 14, 2014 at 11:04 am

      You’re welcome Daddy! I love you!!

      Reply
  5. Jess @ On Sugar Mountain says

    March 11, 2014 at 1:00 pm

    I don’t know if I ‘ll ever get over the fact that our seasons are switched, because here I am smiling like an idiot because we are having a truly Spring-like day after all of the snowstorms. But Autumn is fun too! And so are these cheese buns! YUM! <3

    Reply
    • felicia | Dish by Dish says

      March 11, 2014 at 1:35 pm

      Hey Jess, I know. Incredibly weird! I wish I was on your side of the world awaiting Spring instead of getting ready to bid Summer goodbye. oh man, I just realized its exactly 10 days till seasons change! Not good!!!

      Reply
  6. RBJello says

    March 10, 2014 at 2:09 am

    Oh man, I love these cheese breads. They’re so good. I could probably inhale the entire batch in one go. Thanks so much for posting this recipe!

    Reply
    • felicia | Dish by Dish says

      March 10, 2014 at 10:32 am

      Hey dear! I’m glad this recipe will come in useful for you! I hope they meet your expectations of Pao de Queijo!! Sending love!

      Reply
  7. Grace Lim says

    March 07, 2014 at 11:05 pm

    I am intrigued with this very interesting item for tea. I just realized that baking with Tapioca flour does not require baking power to get the dough to rise.

    You know what? this will be my next baking recipe from your blog.

    I just love everything you posted on this blog – from the simplicity of your recipes to the wonderful pictures taken of the sumptuous dishes all ready for enjoyment….. and this is not all…. the best part of your posts are the personal stories you added to wrap your recipes in that makes you blog so unique and a joy to visit and read.

    Keep writing – I am so proud of you darling! 🙂

    Reply
    • felicia | Dish by Dish says

      March 10, 2014 at 10:34 am

      Mummy, thanks for your sweet comment – it made my day completely! Isn’t it cool how there are so many foods we can make even if we don’t use wheat flour?? How’s wheat belly coming along?

      Reply
  8. cheri says

    March 07, 2014 at 10:56 pm

    Have not worked with tapioca flour before, would love to try this. Looks delicious.

    Reply
    • felicia | Dish by Dish says

      March 10, 2014 at 10:33 am

      thanks Cheri! Have a great week ahead!

      Reply

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I’m Felicia: a girl from Singapore who moved to Buenos Aires, Argentina for love. My husband is Celiac so I test and share gluten-free recipes on my blog! I help people with food intolerances and allergies cook and eat delicious, healthy food! Stay a while, and let's be friends! ♥

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