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Brazilian Cheese Buns

Gluten-free Brazilian Cheese Bread Buns Pao de Queijo

I’m stumped as to what to write about these stoopid Brazilian cheese buns. Pao de Queijo, commonly known as Brazilian cheese buns, originates from Minas Gerais, a neighbouring state of Rio de Janeiro. Today its popularity rivals potato chips or donuts in North America and are now sold by fast food chains, coffee shops and street vendors.

One bite and it’s easy to see why its popularity has soared: the crunchy crust on the outside and the chewy cheesiness on the inside. In terms of simplicity, it doesn’t get better than this. You need only six ingredients to enjoy these delicious cheese buns in 30 minutes.

The recipe below will taste authentic but it’s not quite. Queijo minas is a white cheese used in traditional Brazilian cheese balls but it’s not readily available in North America. It’s accepted that Parmesan and buffalo mozzarella are the two most similar cheeses to minas cheese and that’s why they are commonly used as cheese substitutes for minas cheese.

Gluten-free Brazilian Cheese Bread Buns Pao de Queijo

Brazilian Cheese Buns

Author: Jen - A Naturally Nu Foodie Recipe

Prep Time: 15 minutes

Cook Time: 15 to 20 minutes

Total Time: 30 to 35 minutes

Number of Servings: 24


4 cups (1 L) tapioca flour

1-¼ cups (310 mL) lactose-free milk or plant-based milk

½ cup (125 mL) water

⅓ cup (80 mL) avocado oil

2 large eggs

2 tsp (10 mL) salt

1-½ cups (375 mL) grated Parmigiano-Reggiano cheese

1 cup (250 mL) shredded Gouda cheese or mozzarella cheese


  1. Preheat oven to 400 degrees F (204 degrees C).

  2. Add tapioca flour to a large mixing bowl or stand mixer bowl. Set aside.

  3. In a medium saucepan, combine milk, water, oil and salt. Bring to a boil over medium high heat. Do not leave unattended as milk mixture can boil over easily.

  4. Once the milk mixture reaches a boil, add the boiling milk to the the tapioca flour. Turn on stand mixer or mix using hand mixer on low speed until the texture is white and sticky.

  5. Add eggs one at a time and blend.

  6. Add both cheeses slowly until fully blended.

  7. The dough is soft and sticky. If it’s too liquid, add a tablespoon of tapioca flour. Repeat if needed but if too much flour is added, your cheese buns will be tough.

  8. Wet your hands with cold water. Using an ice cream scoop, scoop out some dough and roll with your wet hands to shape a 1-inch size ball.

  9. Place balls on a parchment lined baking sheet and bake for 15 to 20 minutes until buns are lightly browned and puffy.

  10. Serve warm.

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