Gluten-Free Cheese Bread

Gluten-Free Cheese Bread

45-minute recipe Serves 28
Known as pao de queijo, these pocket-sized parcels of Brazilian cheese bread are cheesy, chewy, satisfying and naturally gluten free. They don’t require any special tools, and the dough can be frozen for an easy make-ahead appetizer or snack.
45-minute recipe Serves 28


Prep: 15 mins | Cook: 30 mins
  • 1

    Preheat oven to 350 F.

  • 2

    In a large bowl, whisk the tapioca flour and salt.

  • 3

    Heat the milk, oil and butter in a small saucepan over medium-low heat until butter is melted and small bubbles form around the edge. Immediately pour over the flour mixture and stir with a wooden spoon until combined.

  • 4

    Stir in the eggs, one at a time with a wooden spoon, then add the Parmesan and cheddar. Using a wooden spoon or your hands, mix thoroughly until smooth.

  • 5

    Spread a thin layer of vegetable oil onto an ice cream scoop or tablespoon measure, and oil your hands as well. Portion the dough into 28 balls, around 2 tbsp each, spacing them evenly onto a parchment paper-lined baking sheet. The mixture will be sticky—if it is too soft to work with, refrigerate for 15 minutes before scooping.

  • 6

    Bake until golden brown, about 30 minutes. Enjoy immediately.

  • 7

    Time-Saving Tip: To freeze for future use, follow steps 1 to 5, then place the tray in the freezer until the balls are hard, around 2 hours. Remove from the freezer and store the balls in a freezer-safe bag for up to 2 weeks. When you're ready to eat them, place the frozen dough balls on a parchment-lined baking tray and bake from frozen at 350 F for 40-45 minutes. This method yields, a fuller, fluffier gluten-free cheese bread.

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