Brazilian Cheese Bread - Pão de queijo

Brazilian Cheese Bread - Pão de queijo

Brazilian Cheese Bread - Pão de queijo

A popular snack food in Brazil, Brazilian Cheese Bread made with Three Spades cassava flour is delicious and gluten-free. 

This is a super simple recipe we've done a couple of times, that came recommended by one of our fantastic customers. It's a popular snack food in Brazil, which is where recipe author Olivia of Olivia's Cuisine hails from.

Be sure to check out her website, and the original recipe, but we've included it below for the convenience of metric units :)


  • 4 cups Three Spades cassava flour
  • 1 ¼ cups milk
  • ½ cup water
  • 6 tablespoons olive oil
  • 1 ½ cups grated parmesan cheese
  • 1 cups shredded Mozzarella cheese
  • 2 large eggs
  • 2 teaspoons salt


  1. Preheat oven to 200°C with a rack in the middle.
  2. Combine the milk, water, oil and salt in a saucepan and bring to a boil over medium high heat.
  3. Add the cassava flour flour to the bowl of a stand mixer and, once the milk mixture boils, pour it over the flour. Turn the mixer on and mix it well.
  4. With the mixer still on, add the eggs, one at a time, followed by the cheese, a little at a time, until fully incorporated.
  5. The dough is supposed to be soft and sticky. However, if you're worried it's too wet, add some more cassava flour. Just don't over do it or your cheese bread will be tough and not gooey enough.
  6. To shape the balls, wet your hands with cold water and, using a spoon, scoop some of the dough to shape balls that are a little smaller than golf-sized.
  7. Place the balls on a baking tray covered with wax paper and bake it in the preheat oven for 15-20 minutes or until they are golden and puffed.


Best served warm! If you don't have a stand mixer, you could try mixing well with your hands - sounds like a bit of fun!

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1 comment

This recipe is very different than others I’ve made and kind of skeptical. The dough is just moist with this ratio of ingredients. Other recipes it is more of a liquid texture, and you would use a tablespoon to put into mini muffin tins. This has the consistency of pizza crust and you can form the balls with your hands….I’ll let you know in 20 minutes how this compares.

Mike in TX

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