• 1 cup plus 2 tbsp. tapioca flour
  • 1 1/2 cups sharp shredded cheese
  • 2 eggs
  • 1/4 cup water
  • 2 tbsp. coconut oil
  • 1 tsp Himalayan pink sea salt
  • 1/ tsp garlic powder
  • 1/4 tsp round pepper

When we go out to dinner we do something most people would never consider……..We ask the waiter to hold the bread basket {gasp how appalling}.  Not only because we don’t want to spoil our dinner with such void nutrition, but because my husband and daughter are gluten free.

However, one time at Band Camp {totally have American Pie movie on my brain LOL}!  I mean one time at this Brazilian Restaurant the waiter asked us if we would like some Pao de Queijo bread and he knew my family was gluten free. When he told us the ingredients and we said “YES”, I could see my daughter following him with her eyes so to not loose sight of him, as he left the table to retrieve those cheesy little gems!

She was so excited to have “BREAD” at a restaurant and I swear we all heard the band playing the royal trumpets for the King’s grand entrance as he placed the bread basket on our table!  It was true fanfare popping those masterpieces in our mouths. We devoured the whole basket! Yes even the Doc ate them too!


There are many recipes online but of course I had to change it up a bit and make it my own.  This recipe is on the denser side as most Pao de Queijo bread is very airy and often is hollow in the center. If you prefer that texture than you would use more liquid and will have to use mini muffin tins as the batter will spread out and give you a flat bread.

The flat bread actually was great to cut open and make a sandwich on.  So even though I considered it a failed recipe the second time around; it was another delicious option!  I love hearing from you via facebook, instagram, and below in the comments!  So if you get to make this scrumptious and healthy alternative to bread please don’t leave me hanging over here!


Brazilian Cheese Bread or Pao de Queijo {grain & sugar free}
Prep time

Cook time

Total time


Serves: 12

  • 1 cup plus 2 tbsp. tapioca flour
  • 1½ cups sharp shredded cheese
  • 2 eggs
  • ¼ cup water
  • 2 tbsp. coconut oil
  • 1 tsp Himalayan pink sea salt
  • ½ tsp garlic powder
  • ¼ tsp round pepper

  1. Cream the eggs, water, melted oil, and spices. Add the oregano oil here too if using.
  2. Add liquid to tapioca flour and fold in shredded cheese. Blend well.
  3. With a spoon round batter into balls with hands and place on a cookie sheet.
  4. Bake for 15-18 minutes in 375 oven or until cheese has a golden color.

This recipe is a little different than your typical Brazilian Bread {Pao de Queijo} as it is dense and more like a biscuit. I used less liquid to give it this texture. I also added a few spices to make it my own. Most recipes have a very airy and chewy texture and often the center is hallow. The beauty of this recipe is that it is totally grain free! I like to bake mine on stoneware rather than aluminum sheets. I prefer using a flavorful sheep cheese like Manchego that is made in La Mancha region of Spain. You can use your favorite choice of cheese but I find the sharp cheeses work best. Also, if you have leftovers, which is doubtful because they are addicting, you can keep them in the refrigerator but may need to heat them slightly in toaster oven.

With a Spoonful of Health,





P.S.  If you would like more information about using essential oils for culinary purposes and health; here is a short video or please contact me with any questions via email info@spoonfulofhealth.com.