Easy Brazilian Cheese Buns (Pão de Queijo)
These irresistible little puffy and cheesy bread buns, called Pão de Queijo, are made with Tapioca flour for a perfect gluten-free snack. These Brazilian cheese buns are fun and are a true crowd pleaser!
Brazilian Cheese Buns, or pão de queijo, are a must-try for any cheese lover or adventurous eater. These gluten-free delights are made with tapioca flour, cheese, eggs, and milk, creating a crave-worthy blend of cheesy saltiness and subtle sweetness. Addictive and beloved across Brazil, they’re a unique snack that leaves taste buds wanting more!
Tapioca Types – Polvillo Doce o Agrio (Azedo)?
First, tapioca flour and starch are precisely the same and are gluten-free. For this Brazilian cheese bun recipe, you’ll need two types of tapioca flour from the cassava roots, also called Yuca or Manioc:
- The first type is Polvilho Doce, which is extracted by simply soaking the roots in water—a bit like leaving potatoes in water, which releases their starch. This first batch is not fermented, bringing the chewy element to the buns.
- The second type of flour, which stays longer in the barrels and gets fermented, is called Polvilho Agrio/Azedo (sour type). The bacterial process produces some lactic acid and yeast, making it acidic and, therefore, the best for magically rising our buns.
The sweeter starch (Polvilho doce) controls the firmness and chewiness of the buns. Most recipes use either sour starch (Polvilho Agrio/Azedo) only or a mix of both flours. So be careful if you buy a non-defined Tapioca flour from elsewhere. It’s probably a sweet starch, which is not ideal for this recipe. This version uses both types of flour, but it could also be done with just the sour version.
If you want to learn more about tapioca flour, check this article.
Origin
Tapioca starch or cassava roots come mainly from South America, although some other countries, like Thailand, have started to produce it, too. While researching, I saw this article about Tapioca flours from South America vs. Thailand being put to the test for Pão de Queijo. The Thai one didn’t give the same consistency because it wasn’t fermented so that it wouldn’t rise. If you want to make this recipe, a South American brand called Yoki is the standard and easy to find online or in Latino markets.
Type of Cheeses
So, one thing cleared! Now, let’s talk cheese! This part is more straightforward, with no theory or rules. You choose your favourite cheese and mix it up with parmesan. The original cheese used in Brazil is called Minas cheese, a semi-soft cheese. Like a slightly sharp cheddar would do here or something similar like a Gouda or Havarti. I bet a lovely Gruyere would do magic, too.
The second cheese used is the good old parmesan. This one is easy to find worldwide! Please, not the powder type, but the actual brick of cheese.
The Technique
No yeast is added to this puffy bun, but as mentioned earlier, some yeast hides inside the fermented sour starch, so you get this rising effect. Work the dough with your hands for a few minutes before adding the eggs. Fold the bread repeatedly to make some air pockets. I’ve used my hands, but a hook bread processor would work, too.
If the dough ends up sticky, add oil to your hands to roll it up. This will also give the cheese buns a nice finish. Most recipes don’t let the dough rest before cooking; I gave it 5 minutes. I let the hidden yeast work to ensure the starch is well absorbed.
To Serve
They are, obviously, at their best, freshly baked out of the oven. In Brazil, they serve these Pão de Queijo at all times! Whether for breakfast, on the side of a soup, or sold on the street as a snack. Those cheesy bites go everywhere! Plus, the kids love them! If served at home, butter or cream cheese is often paired with it. Get ready to indulge in a cheesy adventure like no other.
*Thanks to Paula and Vanessa for guiding me into this beautiful recipe. Obrigada!
F.A.Q.
Can I use a simple generic Tapioca flour?
No, better not; if you want the right texture, you need the sour type (Polvilho Agrio/Azedo) or a mix of both. Tapioca flour is usually the same as the sweet version (Polvilho doce), which won’t rise.
Where can I find this sour Tapioca starch (Polvilho Agrio/Azedo)?
Check Latino supermarkets or online. (Yoki brand is the most popular in Brazil)
Why did my Brazilian Cheese Buns deflate?
This is probably because it missed a bit of cooking. All ovens are different, so next time, try one bun to check if it’s well done before taking them out.
How long can I keep these?
The Brazilian Cheese Buns will last two days at room temperature. They can also be kept in an airtight container in the fridge for a few days. To revive them, add them to the oven at 200°C (400°F) for 5 minutes or microwave them for a few seconds.
Other Cheesy Snack Ideas
Brazilian Cheese Buns
Ingredients
- 200 g sour tapioca flour azedo
- 100 g sweet tapioca flour doce (can be replaced by sour type)
- 100 g Parmesan
- 100 g mature cheddar any aged cheese
- 250 ml milk
- 125 ml sunflower oil olive oil, or any vegetal oil
- 2 eggs
- salt
Instructions
- Start by bringing the milk, oil and salt to a boil. Whisk the mixture until it boils.
- Turn off the fire, and add both tapioca flours.
- Transfer to a bowl and mix with your hands for a few minutes or with a hooked food processor.
- Beat the eggs and incorporate them into the dough slowly.
- Add the two types of cheeses and mix well.
- Let rest for five minutes.
- Oil your hands, form small balls of 50g each and add to a baking tray covered with a nonstick mat or parchment.
- Bake them in the oven at 180°C (350°F) for 20 minutes or until golden.
- Let them rest on the cooling rack for 5 minutes.
Video
Notes
Nutrition
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Did You Make This Recipe?
Share your thoughts on it! Leave a comment or share a picture and tag me @littlenomadsrecipes on Instagram.
Oh, so that’s how these are made! I always wondered. They have such a cool chewy texture and they’re so cheesy! I can’t wait to make another batch to deliver to my GF friend!
They should be worldwide snacks!
So addictive and super delicious! My kids loved snacking on them!
Glad they enjoyed them!
Recipe says 200 g sour + 100g sweet but instructions say only add sour
Sorry about that, you can add both at the same time. I’ve changed the instruction. Thanks for letting me know and sorry for the hassle.
I followed the recipe, I just used all sour tapioca starch. I didn’t have to oil my hands, my dough was oily. Oil also released onto the baking pan. What did I do wrong?
Hi Shin, I’m so sorry it didn’t work out for you. I would think your dough was too wet maybe? It’s probably the type of flour that was different, you could try to had more until it get maleable. Did you use a simple Tapioca flour?? or the azedo type? You really need the sour type to make it puff up. Let me know if this helps.
First of all, I really like the font you use for this recipe. Can you tell me what it is?
Second, I live in Thailand, where we have tapioca starch available. In my experience, it makes great pão de queijo. My daughter, who is half Brazilian, visited me last January, and I made pão de queijo for her. She loved the little cheese balls!
My recipe is nearly the same as yours, but I add one egg and use tapioca starch from my local supermarket. However, after making the batter, I cover it and let it rest in the fridge for an hour. This allows the ingredients to blend well, resulting in pão de queijo that stays fresh longer. Even the next day, the crust remains firm.
I’ve experimented with both a firmer batter, more like dough, and a softer one that can only be spooned. I also use a small muffin tin to bake them, which gives them a round shape with a flat bottom.
Next time I make them, I’ll try your recipe as well!
Best regards,
Jack in Thailand
Hi Jack, I’m glad you’ve asked me this. The difference between tapioca starch and cassava flour is slightly different, and also the Thai cassava flour vs the fermented azedo cassava flour from Brazil will react differently when cooked. They both come from the same root but tapioca is basically the starch of the root and cassava flour is the whole root, dried, then processed into a flour. From there, the two types of cassava flour are processed differently in Brazil: the dulce is processed like in Thailand, without fermentation and the azedo (sour) is fermented before being processed. Which makes an important difference when being cooked, it helps to bring in air and get fluffier. Therefore, I wouldn’t recommend using only the sweet type of cassava flour, nor the tapioca starch. Most recipes use a mix of both flours or just the sour type. If you cannot find the sour cassava flour you can always try your luck with a rising agent like baking powder.