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Brazilian Cheese Rolls {Pão de Queijo}

These Brazilian Cheese Rolls are crisp on the outside, chewy in the middle and utterly irresistible. They are naturally gluten-free as a complete bonus since they are made with tapioca flour.
Prep Time15 mins
Cook Time30 mins
Total Time45 mins
Course: Bread
Cuisine: Brazilian
Servings: 4 rolls
Calories: 431kcal


  • 240 g tapioca flour
  • 150 ml whole milk
  • 60 ml water
  • 3 tablespoons mild and light olive oil
  • 1 egg lightly beaten
  • 1 teaspoon salt
  • 80 g mozzarella cheese cubed
  • 40 g cheddar cheese grated


  • Pre-heat oven to 180°C fan.
  • Grease 4 x 10cm tart tins*
  • Place tapioca flour into a stand mixer or large bowl.
  • Pour milk, water and olive oil into a saucepan and bring to a boil.
  • Remove the saucepan from the hob and pour the hot liquid over the tapioca flour. Beat the mixture on medium-high speed for about 10 minutes until very sticky and cooled.
  • Add the egg and salt and beat in for a couple of minutes until the mixture is glossy and smooth.
  • Add the mozzarella and cheddar a little at a time until completely mixed in.
  • Using a spoon, divide mixture into 4 greased tart tins and bake for 25-30 minutes until golden.
  • Remove the rolls from the tins straightaway onto a cooling rack.


*It is not imperative to use tins to bake these rolls, you can just spoon the mixture and bake them directly onto a baking tray lined with greaseproof paper but it does ensure the rolls achieve the desired size.
*The rolls are delicious eaten directly from the oven and should really be eaten the same day. You can wrap them in foil once cooled and enjoy them the following day too but they get stale quite quickly.
*Recipe adapted from Olivia's Cuisine and BBC Good Food


Calories: 431kcal | Carbohydrates: 54g | Protein: 9g | Fat: 20g | Saturated Fat: 7g | Cholesterol: 70mg | Sodium: 801mg | Potassium: 101mg | Sugar: 2g | Vitamin A: 355IU | Calcium: 222mg | Iron: 1.1mg