Pao de Queijo (Cheese Bread- Gluten Free | Aida Majzoub

Pao de Queijo (Cheese Bread- Gluten Free


Pão de Queijo (Cheese Bread- Gluten Free)

A few years ago I spent some months in Brazil while doing my internship, while there I discovered these little fluffy-gooey-clouds-of-heaven. I used to eat them almost daily, with coffee (pão de queijo e café docinho) it is a staple in the Brazilian-snacking. Think of the British "tea time"... Well, the Brazilian have their own version and I can't tell you enough how good these are.

 They are definitely my favorite type of bread, very comforting and the best part is guilt-free. I have tweaked the original recipe to make it my own. Adding a bit of Dutch cheese (highly available) instead of mozzarella and some herbs, substituted the whole milk for sour cream. I like the mixture to be really runny, it makes for the fluffiest bread, so I pour them into cupcake trays instead of making little balls.

 This recipe yields 16 little puffy goodness.


 2 beaten eggs

 2 cups of tapioca flour

 1/2 Cup of vegetable oil

 1 tablespoon of sour cream diluted in  1 cup of water

 1 cup of gouda cheese (grated)

 1/2 cup of parmesan cheese (grated)

 1 teaspoon of salt

 1 tablespoon of rosemary

 1 teaspoon of celery seeds


 1. Preheat oven 350 degrees and have the cupcake trays ready to pour in the mixture.

 2. In a bowl mix the dry ingredients: flour, cheeses, salt, and herbs.

 3. Add in the wet ingredients: eggs, oil, and sour cream diluted in the water.

 4. Pour into the cupcake trays and bake for 30 minutes or until golden brown. Serve warm.


 1. These are freezer-friendly. Make 2 batches and have always at hand.

 2. Any melty-cheese can be used. 

3. It can be made into garlic-cheese-and-herbs.

 Enjoy!- Let me know what you think below!

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