Go Back
Print Recipe
5 from 1 vote

Pão de Queijo (Brazilian Cheese Bread)

These little cheesy balls are simply addictive. Even though they are gluten free, they make a perfect partner for craft beer. From pilsners and dunkels to amber ales and Belgian triples, Pão de Queijo is a must try pairing snack.
Prep Time20 mins
Cook Time25 mins
Total Time45 mins
Servings: 24 + balls
Author: Milena @ www.craftbeering.com


  • 2 cups cassava flour
  • 1 1/2 to 2 cups of finely grated Parmigiano-Reggiano versions will work too
  • 1 cup milk
  • 2 eggs beaten
  • 1/2 tsp salt less if your cheese is too salty
  • 1/2 cup coconut oil melted preferred or vegetable oil


  • Pour the milk and coconut oil into a pan and bring to boil.
  • Remove from the stove and add the salt.
  • While constantly stirring add the cassava flour.
  • Transfer the resulting mixture to the bowl of a stand up mixer fitted with the paddle attachment. The mixture will be chunky and somewhat gelatinous.
  • Turn on the oven to 450°F.
  • Let the dough mixture cool a little bit and turn on the mixer on low, then increase to medium low speed.
  • With the mixer still working, slowly add the beaten eggs.
  • Follow by adding the cheese, a few tablespoons at a time, until all of it is incorporated.
  • The result will be a sticky and soft dough.
  • Use an ice cream scoop dipped in hot water to scoop out and shape little balls.
  • Place on a silpat or parchment paper lined baking sheet.
  • Put inside the preheated oven and immediately after closing the door turn the heat down to 350°F.
  • Set your timer for 20 mins and check on the Pão de Queijo at that time. You may need an extra 5 to 10 minutes of baking for them to begin to turn golden.