If you’ve been searching for a gluten-free bread that doesn’t taste like a “replacement,” you can stop scrolling. These Brazilian Cheese Rolls, or Pão de Queijo, are naturally gluten-free, ridiculously cheesy, and—best of all—don’t require any kneading.
The “Husband-Approved” Gluten-Free Bread
Here’s the real tea: I’m the one in our house who has to eat gluten-free, but my husband? He can eat all the gluten he wants. Yet, these are the rolls he requests for dinner at least once a week.
They have a crispy, golden exterior and a stretchy, airy, “chewy” middle that is purely addictive. Whether you’re on a Gluten-Free diet or just a fan of good cheese, these are going to be your new obsession.
Why You’ll Love This Recipe
- Naturally Gluten-Free: No expensive 1-to-1 flour blends needed; we’re using Bob’s Red Mill® Tapioca Flour.
- The Muffin Tin Hack: No sticky dough on your hands! We use a thin batter and a standard muffin tin for a perfect roll every time.
- Quick & Easy: 10 minutes of prep, 20 minutes in the oven. Done.
Pro-Tips for the Perfect Roll
- The “Egg White” Test: When whisking your wet ingredients, make sure there are no thick “streaks” of egg white left. This ensures the rolls rise evenly.
- The Batter is Supposed to be Runny! Don’t panic when it looks like thin pancake batter. That high moisture content is what creates the steam for that hollow, chewy center.
- Cheese Choice: I use a mix of Mozzarella for the “stretch” and Parmesan for the “bite.”
Ready to bake? The full recipe card is right below!
Naturally Gluten Free Brazilian Cheese Rolls (Pão de Queijo)
Homemade Naturally Gluten-Free Brazilian Cheese Rolls baked in a muffin tin. This easy Pão de Queijo recipe uses Bob’s Red Mill tapioca flour for a chewy texture and golden crust. A perfect GF bread side dish or appetizer that tastes authentic and pairs well with any meal.
Ingredients
Instructions
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Preheat your oven to 400°F (200°C). Grease 8 tins in a standard muffin tin using shortening, butter, coconut oil or olive oil.
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In a medium measuring cup, combine the egg, olive oil and whole milk. Whisk until homogenous and no thick egg white drips from the whisk when pulled up up from the mixture.
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In a medium bowl, add the tapioca flour, salt, parmesan cheese and mozzarella cheese. Whisk until well blended.
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Pour the egg mixture into the tapioca mixture. Using a rubber spatula, mix until well blended. The batter will resemble a thin pancake batter that is runny.
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Using a ¼ cup dry measuring cup, scoop batter into 8 greased wells of your muffin tin.
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Bake for 20-24 minutes until internal temperature reaches 190°F to 195°F (88°C - 90°C). Let rest in the pan for 2 minutes before placing on a serving tray or in a serving bowl.
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Serve and enjoy your warm Pão de Queijo.
Note
Storage Tip
Best enjoyed fresh baked but, can be stored at room temperature for 1 day or in the refrigerator 2-3 days. Reheat in a microwave for 30 seconds.
