Gluten Free Brazilian Cheese Buns (Pão de Queijo)

The moment I saw the picture of Brazilian lovely cheese buns I wanted to make them.  Plus I bought large block of grass fed parmesan cheese at Costco which I wanted to put in use.  And I tell you, I’m in love with these gluten free cheese buns!  Next time I’m going to try these buns little smaller to see if that makes any difference in the texture.

Brazilian Cheese Buns


1 cup milk
1/2 cup water
1/2 cup olive oil or any other oil you prefer
1 tsp salt
2 cups tapioca flour or sour cassava flour
2 eggs
2 cups Parmesan cheese, grated


  1. Preheat oven to 350 F.
  2. In a medium-large sized pot bring milk, water, oil, and salt to a low boil. Remove from heat once boiling. Add in tapioca flour, stirring as fast as possible. Use a wooden spoon, not a whisk, as the dough will become very sticky. Let cool for about 10 minutes.
  3. Move dough to a large bowl and knead in eggs.
  4. When eggs are kneaded in, add grated cheese and knead until dough is smooth. Note: If your cheese is coarsely grated, it will appear a bit lumpy.
  5. Once kneaded, form into balls about 2 inches wide and place on parchment paper coated (or greased) baking sheet. Note: you may want grease your hands with vegetable oil before trying to form dough balls.
  6. Bake for about 25-30 minutes or until rolls are golden brown.
  7. Cool briefly and eat it warm or cold! I personally prefer them cold since the texture changes to more crunchy and chewy consistency.  But if want to, you can reheat in the oven/toaster oven, the microwave will make them too gooey.


Finding Tapioca Flour: Sour cassava flour or sour tapioca flour can be tricky to find in the United States. Look for it at Latin American markets. Plain tapioca flour lacks the slight sour, fermented flavor, but makes a fine substitute. You can find plain tapioca flour from Bob’s Red Mill at most natural foods stores.

Brazilian Cheese Buns



6 thoughts on “Gluten Free Brazilian Cheese Buns (Pão de Queijo)

  1. Made these tonight- they were delicious. I was a little worried about the dough while I was incorporating the eggs as it looked like it wouldn’t pull together, but once the cheese came into the bowl it all came together just fine. I made a few larger than 2″ to experiment, didn’t seem to make a difference in the texture. Thank you Marina!

  2. Pingback: 12 Yummy Gluten Free Holiday Breads! | Break O' Day Farm

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