Easy Brazilian Cheese Bread You’ll Love

If you’ve ever traveled to Brazil or sampled authentic flavors, you may have encountered the irresistibly chewy, cheesy bites known as pão de queijo. This recipe for Brazilian cheese bread has captured hearts far beyond Brazil’s borders—and for good reason. With just a few simple pantry staples, you can make your own version of these golden, airy morsels at home.

The tradition of Brazilian cheese bread hails from Minas Gerais, where cassava starch and local cheese come together in a centuries-old formula. Over time, this recipe evolved into a beloved snack across Brazil—and now, it’s appearing in modern brunch menus, global bakeries, and home kitchens everywhere. What makes it truly special is its texture: crisp on the outside, fluffily chewy inside, and packed with cheesy flavor.

This version is easily adaptable, which has led many to call it the best Brazilian cheese bread recipe among home cooks. Whether you call it Brazilian cheezy bread or a quick easy Brazilian cheese bread, the formula lets you riff—by adjusting cheese, herbs, or gluten-free options—while still delivering that classic bite you crave. Let’s dive into the locked ingredient list, step-by-step instructions, nutrition, tips, pairings, occasions, and meta description.

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How to Make Brazilian Cheese Bread

Recipe Details

Yield: 24 (2-inch) rolls
Active Time: 15 minutes
Total Time: 45 minutes

Recipe Ingredients

• 1 cup goat’s milk, casein A2 milk, or Coconut Milk
• ½ cup water
• ½ cup avocado oil
• 1 teaspoon salt
• 10 ounces (about 2 cups) Cassava Flour
• 3 large eggs
• 1 to 1 ½ cups grated parmesan, or 1 cup nutritional yeast

Recipe Instructions

1. Preheat oven to 400 °F (200 °C). Grease or line a mini muffin pan or standard muffin tin.
2. In a saucepan, combine the milk, water, avocado oil, and salt. Bring just to a boil, then immediately remove from heat.
3. Stir in the tapioca starch until smooth and uniform.
4. Let mixture cool slightly, then whisk in the eggs one at a time, mixing thoroughly after each addition.
5. Fold in the grated cheese until the batter is evenly distributed.
6. Portion dough into the muffin wells using a spoon or scoop (nearly full, as they puff while baking).
7. Bake for 20–25 minutes, until tops are golden and edges crisp.
8. Remove from oven and let cool a few minutes before serving warm. Best enjoyed fresh!

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Brazilian Cheese Bread Nutrition Facts

*Estimated per serving (recipe yields ~12 pieces). Based strictly on Thrive Market’s ingredient amounts.

Serving Size	1 cheese bread puff
Calories	~ 150 kcal
Protein	~ 5 g
Carbs	~ 11 g
Sugar	~ 0 g
Fiber	~ 0 g
Fat	~ 10 g

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Brazilian Cheese Variations & Tips

• Cheese swaps: Try mozzarella + cheddar for a milder flavor, or Pecorino for bold saltiness.
• Herb twist: Stir in rosemary, thyme, or chives for fresh aromatic notes.
• Mini bites: Use a mini muffin pan for appetizer-sized Brazilian cheezy bread.
• Make ahead & freeze: Bake, cool, freeze, then reheat at 375 °F for 8–10 minutes.
• Extra crisp tops: Brush dough lightly with avocado oil before baking for deeper golden color.

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Pairings for Brazilian Cheese Bread

• Chimichurri or herb salsa — tangy, green sauce cuts the richness.
• Spicy tomato salsa — balances the cheese with heat and acidity.
• Fresh green salad — citrus vinaigrette keeps the meal light.
• Guacamole — creamy avocado pairs beautifully with cheesy puffs.
• Strong coffee or espresso — classic companion for savory baked breads.

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Best Time to Make Brazilian Cheese Bread

• Brunch spreads — unique addition to breakfast or brunch gatherings.
• Game day snacking — easy finger food to share.
• Holiday mornings — festive and indulgent, but easy to make.
• Potlucks — transport-friendly and crowd-pleasing.
• Cultural dinners — a fun way to feature Brazilian flavors at home.

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From the book THE PLANT PARADOX COOKBOOK: 100 Delicious Recipes to Help You Lose Weight, Heal Your Gut and Live Lectin-Free. Copyright © 2018 by Steven R. Gundry. Published on April 10, 2018 by Harper Wave, an imprint of HarperCollins Publishers. Reprinted by permission.