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A bowl with Pao de Queijo

Gluten-free Brazilian Cheese Bread

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  • Author: Karlijn
  • Total Time: 40 min
  • Servings: 16 1x
  • Diet: Gluten Free


Gluten-free Brazilian cheese bread made with tapioca flour. Also known as Pao de Queijo. Delicious soft and cheesy. Low FODMAP, low lactose and vegetarian.


  • 250 g (8.8 oz) tapioca starch
  • Pinch of salt
  • 100 g (3.5 oz) old cheese, grated
  • 50 g (1.8 oz) parmesan cheese, grated
  • 1 egg
  • 100 ml (3.4 fl. oz) lactose-free cow’s milk
  • 100 ml (3.4 fl. oz) water
  • 50 ml (1.7 fl. oz) sunflower oil


  1. Preheat the oven to 200 degrees Celsius (392 F).
  2. Place the tapioca starch in a bowl along with a pinch of salt.
  3. Heat the milk, water and sunflower oil in a saucepan over low heat. Heat until it starts to bubble.
  4. Add to the bowl and stir everything together well.
  5. Add the egg and stir.
  6. Then add the parmesan cheese and grated Gouda cheese.
  7. Stir everything together well.
  8. Line a baking tray with baking paper.
  9. Wet your hands a bit and divide the batter into 16 balls. Place on the baking tray with some distance in between.
  10. Bake the breads in the oven for about 20-25 minutes. It can differ per oven exactly how much time is needed. In my oven they were done after 22 minutes.


Storage: you can store the cheese rolls in a sealed container in the refrigerator for a week. Heat them briefly in the oven or microwave before eating them.

  • Prep Time: 20 min
  • Cook Time: 20 min
  • Category: Snack
  • Method: Oven
  • Cuisine: Brazilian


  • Serving Size: 1 bread
  • Calories: 127
  • Fat: 6
  • Carbohydrates: 14
  • Fiber: 0
  • Protein: 3