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

By , On April 15th, 2015, In: Breakfast, Lunch/Dinner, Nut Free, Paleo/Grain Free

12 Servings ~ 15
Home » Breakfast » Brazilian Cheese Bread or Pao de Queijo {grain & sugar free}


  • 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


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4 Comments on "Brazilian Cheese Bread or Pao de Queijo {grain & sugar free}"

  1. Sara O'Brien April 18, 2015 at 7:36 pm - Reply

    Hi! I made these tonight. The flavor was great, however they didn’t rise. Was there supposed to be baking soda or baking powder?

    • Dawn Rofrano April 20, 2015 at 1:41 pm - Reply

      Hi Sara, I am glad you liked the flavor and yes they are not like the typical Pao de Queijo as I was going for a denser biscuit. I do mention it in the post but you may not have caught that. I am sorry if it stumped you. If you want the traditional airy and hallow puff you would add more liquid (start with 1/4 cup} and put them in mini muffin cups. I hope this helps.

  2. Sheena May 22, 2015 at 8:20 am - Reply

    Hi Dawn,

    I made these and they were tasty but I ended up having to cook them in muffin cups to keep them from turning into flat bread. What did I do wrong?

    • Dawn Rofrano May 22, 2015 at 3:54 pm - Reply

      Hi Sheena, That Actually happened to me the first trial of making this recipe with more than 1/4 water. They were tasty but not the puffy bites I wanted. Wondering if your tapioca flour was not packed. Tapping it into measuring cup helps it settle so you have right amount. Maybe the type of cheese made a difference (more moisture). I used a sharp aged cheese not mozzarella. Wondering if over stirring it caused that? If you notice mixture does that again you can always add 1 tbsp more flour until it firms up. I hope this helps… Lmk how it turns out.

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