Easy Blender Brazilian Cheese Bread (Pão de Queijo)
Make authentic, gluten-free Brazilian Cheese Bread quickly using a blender. These rolls are crispy outside and wonderfully chewy inside.
- Prep Time: 10 min
- Cook Time: 25 min
- Total Time: 35 min
- Yield: 18 small rolls 1x
- Category: Appetizer
- Method: Baking
- Cuisine: Brazilian
- Diet: Gluten Free
Ingredients
Scale
- 1 cup whole milk
- 1/2 cup vegetable oil
- 1 teaspoon salt
- 2 cups tapioca flour (sweet or sour)
- 2 large eggs
- 1 cup shredded sharp cheddar cheese
- 1/2 cup shredded Parmesan cheese
Instructions
- Preheat your oven to 375°F (190°C). Lightly grease a mini-muffin pan or line a baking sheet with parchment paper.
- Combine the milk, oil, and salt in a small saucepan. Heat over medium heat until the mixture just begins to boil.
- While the liquid heats, place the tapioca flour in a blender.
- Carefully pour the hot milk mixture into the blender over the tapioca flour. Blend until the mixture is smooth and thick.
- Add the eggs and blend until fully incorporated.
- Add both cheeses to the blender. Pulse until the cheese is mixed in and the batter is uniform. Do not over-blend.
- Spoon the batter into the prepared mini-muffin cups, filling them about two-thirds full, or drop rounded tablespoons onto the baking sheet.
- Bake for 20 to 25 minutes, or until the cheese bread puffs up and the exterior is golden brown.
- Serve warm for the best texture.
Notes
- This recipe uses the quick blender method, which simplifies the traditional process.
- For the chewiest texture, use high-quality, freshly grated cheese.
- Tapioca flour is essential for the characteristic chewy texture; do not substitute with wheat flour.
Nutrition
- Serving Size: 1 roll
- Calories: 120
- Sugar: 0.5
- Sodium: 180
- Fat: 7
- Saturated Fat: 3.5
- Unsaturated Fat: 3.5
- Trans Fat: 0
- Carbohydrates: 12
- Fiber: 0.2
- Protein: 5
- Cholesterol: 25