Crispy Pao de Queijo Recipe Easy Homemade Brazilian Cheese Bread Bites
These crispy Brazilian cheese bread bites have a golden, crackly exterior and a gooey, cheesy interior. Made with simple ingredients like tapioca flour and a blend of parmesan and mozzarella cheeses, they are quick, gluten-free, and addictive snacks perfect for any occasion.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Total Time: 40 minutes
- Yield: 24 bites 1x
- Category: Snack
- Cuisine: Brazilian
Ingredients
Scale
- 1 cup (120g) tapioca flour
- ⅓ cup (80ml) whole milk (or almond/oat milk for dairy-free)
- ⅓ cup (80ml) vegetable oil (canola, sunflower, or olive oil)
- 2 large eggs, room temperature
- ½ cup (50g) grated Parmesan cheese (Parmigiano-Reggiano recommended)
- 1 cup (100g) shredded mozzarella cheese (whole milk mozzarella preferred)
- ½ teaspoon salt
- ¼ teaspoon garlic powder (optional)
- Chopped fresh herbs like parsley or oregano (optional)
Instructions
- Preheat your oven to 375°F (190°C). Line a mini muffin tin with silicone cups or a baking sheet with parchment paper to prevent sticking.
- In a medium saucepan, heat the milk and vegetable oil over medium heat until just about to boil, with small bubbles forming around the edges. Remove from heat immediately.
- Quickly add the tapioca flour to the hot milk and oil mixture. Stir vigorously with a wooden spoon until the dough clumps together and forms a sticky ball.
- Allow the dough to rest for about 5 minutes until warm but not hot.
- Beat the eggs lightly in a small bowl. Add them gradually to the dough, mixing well after each addition. Incorporate the salt, garlic powder if using, and half the grated parmesan and mozzarella cheeses. Mix until evenly combined.
- Using a small cookie scoop or two spoons, drop tablespoon-sized portions of dough into each muffin cup or onto the lined baking sheet, leaving space between each.
- Sprinkle the remaining parmesan and mozzarella cheese on top of each portion.
- Bake for 20-25 minutes, or until the tops are golden and crisp.
- Let the cheese bread bites cool for 5 minutes before serving to firm up slightly while remaining melty inside.
Notes
Use fresh tapioca flour for best chewiness. Avoid overmixing the dough to prevent toughness. Ensure oven temperature is accurate at 375°F for crispy crust. Let dough cool before adding eggs to avoid scrambling. Use a cookie scoop for uniform bites. Mini muffin tins create crispier edges than baking sheets. Dough is sticky; resist adding extra flour.
Nutrition
- Serving Size: 1 bite (approximatel
- Calories: 80
- Sugar: 0.5
- Sodium: 150
- Fat: 5.5
- Saturated Fat: 2.5
- Carbohydrates: 5.5
- Protein: 3.5
Keywords: pao de queijo, Brazilian cheese bread, cheese bites, gluten-free snack, tapioca flour, crispy cheese bread