Gluten-Free Pao de Queijo
By the Gluten Free Recipes team ·
These delightful Brazilian cheese breads, known as Pao de Queijo, offer a wonderfully chewy interior and a slightly crisp exterior. Infused with savory cheese, they are the perfect bite-sized appetizer for any gathering.
At a glance: This medium party and appetizers recipe yields 8 servings in about 45 minutes (20 min prep, 25 min cook). It uses 7 ingredients — including milk, vegetable oil, salt — and walks through 6 steps. Updated . Browse more party and appetizers recipes or return to all gluten-free recipes.
Cross-Contamination Warning for Gluten-Free Pao de Queijo: When preparing this party and appetizers recipe, in a shared kitchen, avoid porous materials — wooden spoons, wooden cutting boards, and scratched non-stick pans can harbor gluten proteins even after washing. Prefer glass, metal, or silicone tools.
Gluten-Free Notes for Gluten-Free Pao de Queijo: This recipe relies on tapioca starch, a naturally gluten-free ingredient, to achieve its signature texture. It is free from gluten-containing grains.
Ingredients
- 1/2 cup milk
- 1/4 cup vegetable oil
- 1 tsp salt
- 2 large eggs
- 1.5 cups tapioca starch (also called tapioca flour)
- 1 cup grated Parmesan cheese
- 1/2 cup grated cheddar cheese
Instructions
- 1
Preheat your oven to 400°F (200°C) and lightly grease a mini muffin tin or line a baking sheet with parchment paper. In a medium saucepan, combine the milk, vegetable oil, and salt. Heat this mixture over medium heat until it just begins to simmer, about 3-5 minutes, watching carefully to prevent boiling over.
- 2
Once simmering, remove the saucepan from the heat and immediately whisk in the tapioca starch until a thick, sticky dough forms. Continue to stir vigorously for about 1-2 minutes until the dough pulls away from the sides of the pan and becomes smooth and cohesive.
- 3
Transfer the hot tapioca dough to a large mixing bowl. Let it cool for about 5 minutes until it's warm to the touch but not hot. Then, add the eggs one at a time, mixing thoroughly after each addition until fully incorporated and the dough becomes smooth and slightly elastic. You can use a stand mixer with a paddle attachment for this step if preferred.
- 4
Gently fold in the grated Parmesan cheese and cheddar cheese until evenly distributed throughout the dough. The dough will be sticky and somewhat loose, which is perfectly normal for Pao de Queijo.
- 5
Using lightly oiled hands or two spoons, scoop small portions of the dough (about 1-1.5 tablespoons each) and roll them into small balls. Place these balls onto your prepared mini muffin tin or baking sheet, leaving a little space between them as they will puff up slightly. Bake for 20-25 minutes, or until the Pao de Queijo are puffed, golden brown, and slightly firm to the touch.
- 6
Allow the Pao de Queijo to cool in the tin or on the baking sheet for a few minutes before transferring them to a wire rack. Serve warm for the best texture and flavor, enjoying their delightful cheesy aroma and chewy interior.
Nutrition (per serving)
Tips & Notes
- Tapioca starch creates a slightly chewy, stretchy texture in GF baked goods — a welcome trait for pizza crust and flatbreads.
- Room-temperature eggs incorporate more smoothly — set them out 20–30 minutes before baking.
- Warm milk (not hot) is key for yeast-based recipes — aim for 105–115°F to activate yeast without killing it.
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