Pao de Queijo

Your favorite Brazilian cheese bread recipe made at home. Soft and chewy cheese rolls that are gluten free and easy to make.

This recipe is with main ingredient


Dessi made these baked pao de queijo on stories the other week and they were a big hit! I got loads of DM’s asking for the recipe, so here it is.

These Brazilian cheese rolls are called pao de queijo. It’s a gluten free cheese rolls that’s soft and chewy. We have another version of this recipe that’s mixed in the blender, but to be honest, this one is better!

Brazilian cheese rolls

How To Make Pao De Queijo

Start of by preheating the oven to 350F. Go ahead and mix the sour tapioca starch in a bowl with the baking powder and salt. It’s best to use real Brazilian starch for this recipe, you can grab it on amazon.

Heat the full fat coconut milk with the avocado oil in a medium size pot. Pour the hot mixture over the starch and mix well with a wooden spoon. using a hand mixer, beat in one egg at a time. Add the cheese and continue to beat.

Line a sheet tray with parchment and use a cookie scoop to form dough balls. Bake the pao de queijo in the oven for 35-40 minutes, or until the bottom of the rolls are golden brown. Let cool and enjoy!

Make sure to check out more bread recipes:



Pao De Queijo

Course: Appetizer, Breakfast, Side Dish
Cuisine: Brazilian
Keyword: cheese bread, pao de queijo
Prep Time: 5 minutes
Cook Time: 35 minutes
Servings: 24 rolls
Author: Dessi Parrish

Soft and chewy Brazilian cheese bread.



  • 1 ½ cup sour tapioca starch
  • 2 teaspoons baking powder
  • 1 teaspoon salt
  • 1 cup full fat coconut milk (or cow's milk)
  • 1/4 cup avocado oil
  • 2 eggs
  • 2 cups of grated parmesan cheese (1/2 of it could be grated mozzarella or cheddar) 


  1. Preheat oven to 350F.

  2. Mix the tapioca starch, salt and baking powder in a large bowl and set aside.

  3. Place the coconut milk and avocado oil in a small saucepan and bring to boil.

  4. Take off the heat an immediately pour over the dry ingredients, quickly stir with a wooden spoon until all the starch is incorporated. The dough will look chunky and will be hot, so wait about 5-10 minutes until it cools down.

  5. Using a hand mixer, beat the dough while adding one egg at a time, until fully incorporated and the dough has a nice soft stinky consistency.

  6. Add the grated cheese and continue beating with the mixer until the cheese gets incorporated.

  7. Line a sheet tray with parchment paper. Then use a cookie scooper to scoop and then roll the dough into bolls. Line them up about 1 inch apart on a sheet.

  8. Bake for about 35-40 minutes until lightly golden brown. Let cool down for about 15 minutes and enjoy.

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