Gluten-Free Pao de Queijo

These delightful Brazilian cheese breads, known as Pao de Queijo, offer a wonderfully chewy interior and a slightly crisp exterior. Infused with savory cheese, they are the perfect bite-sized appetizer for any gathering.

Prep: 20 min Cook: 25 min Total: 45 min Serves: 8

At a glance: This medium party and appetizers recipe yields 8 servings in about 45 minutes (20 min prep, 25 min cook). It uses 7 ingredients — including milk, vegetable oil, salt — and walks through 6 steps. Updated October 25, 2026. Browse more party and appetizers recipes or return to all gluten-free recipes.

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Cross-Contamination Warning for Gluten-Free Pao de Queijo: When preparing this party and appetizers recipe, tapioca starch is naturally free of gluten but often packed alongside wheat flour, so use one labeled gluten-free, and check the labels on pre-grated Parmesan and cheddar. Grease the mini muffin tin with oil rather than a flour-based spray.

Gluten-Free Notes for Gluten-Free Pao de Queijo: This recipe relies on tapioca starch, a naturally gluten-free ingredient, to achieve its signature texture. It is free from gluten-containing grains.

Scale Recipe:

servings

Ingredient amounts update automatically

Ingredients

Shop links on this page are for tapioca starch. Buy the package that says gluten-free. A shared production line is the usual risk with these pantry items. As an Amazon Associate, we earn from qualifying purchases, at no extra cost to you. Confirm the product is labeled gluten-free before you buy.

1/2 cup milk
1/4 cup vegetable oil
1 tsp salt
2 large eggs
1.5 cups tapioca starch (also called tapioca flour) Shop
1 cup grated Parmesan cheese
1/2 cup grated cheddar cheese

Instructions

1 Preheat your oven to 400°F (200°C) and lightly grease a mini muffin tin or line a baking sheet with parchment paper. In a medium saucepan, combine the milk, vegetable oil, and salt. Heat this mixture over medium heat until it just begins to simmer, about 3-5 minutes, watching carefully to prevent boiling over.
2 Once simmering, remove the saucepan from the heat and immediately whisk in the tapioca starch until a thick, sticky dough forms. Continue to stir vigorously for about 1-2 minutes until the dough pulls away from the sides of the pan and becomes smooth and cohesive.
3 Transfer the hot tapioca dough to a large mixing bowl. Let it cool for about 5 minutes until it's warm to the touch but not hot. Then, add the eggs one at a time, mixing thoroughly after each addition until fully incorporated and the dough becomes smooth and slightly elastic. You can use a stand mixer with a paddle attachment for this step if preferred.
4 Gently fold in the grated Parmesan cheese and cheddar cheese until evenly distributed throughout the dough. The dough will be sticky and somewhat loose, which is perfectly normal for Pao de Queijo.
5 Using lightly oiled hands or two spoons, scoop small portions of the dough (about 1-1.5 tablespoons each) and roll them into small balls. Place these balls onto your prepared mini muffin tin or baking sheet, leaving a little space between them as they will puff up slightly. Bake for 20-25 minutes, or until the Pao de Queijo are puffed, golden brown, and slightly firm to the touch.
6 Allow the Pao de Queijo to cool in the tin or on the baking sheet for a few minutes before transferring them to a wire rack. Serve warm for the best texture and flavor, enjoying their delightful cheesy aroma and chewy interior.

Nutrition (per serving)

207

Calories

14g

Protein

21g

Carbs

15g

Fat

Fiber

329mg

Sodium

Tips & Notes

Add the eggs only after the hot tapioca dough has cooled for 5 minutes, as step 3 says. Added too soon, they start to cook and form lumps.
Grate the Parmesan finely from a wedge. Shelf-stable grated cheese in a shaker can contain fillers; if you buy it grated, choose one labeled gluten-free.
Freeze unbaked balls on a tray, then bag them. Bake straight from frozen, adding a few minutes to the bake.

Common questions

How long does Gluten-Free Pao de Queijo take?

Gluten-Free Pao de Queijo takes about 45 minutes: 20 minutes to prep and 25 minutes to cook, for 8 servings.

What should I check before making Gluten-Free Pao de Queijo with celiac disease?

Written with gluten-free ingredients. Use products labeled gluten-free, check labels, and ask your clinician about your own needs.

What cross-contamination risk is specific to Gluten-Free Pao de Queijo?

Check milk, vegetable oil, salt before they go into Gluten-Free Pao de Queijo. Tapioca starch is naturally free of gluten but often packed alongside wheat flour, so use one labeled gluten-free, and check the labels on pre-grated Parmesan and cheddar. Grease the mini muffin tin with oil rather than a flour-based spray.

Which gluten-free swaps does Gluten-Free Pao de Queijo use?

Gluten-Free Pao de Queijo relies on tapioca starch. Keep those gluten-free-labeled products in place of a gluten-containing flour or sauce. If the blend already lists xanthan gum, do not add a second binder unless this recipe says to.

How should leftover Gluten-Free Pao de Queijo be stored?

Freeze unbaked balls on a tray, then bag them. Bake straight from frozen, adding a few minutes to the bake.

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Gluten Free Recipes team

Gluten-free recipe development since 2026

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