What is the difference between pandebono and pão de queijo?

Pao de queijo is made with cassava starch, milk, cheese, eggs and butter or oil, and pandebono is made with corn flour, cassava starch, cheese, eggs, and a little sugar. We've found that pandebono also tastes a little sweeter than pao de queijo, thanks to the sugar .

What do Brazilians eat with pão de queijo?

In Brazil, people traditionally eat pao de queijo for breakfast or as a snack – often with jam, honey or other sweet condiments for breakfast, or with savoury accompaniments and as a side to stew-like dishes .

What is the difference between chipa and pão de queijo?

The main difference between the chipa and the cheese bread is the "U" shape of the former . In Ecuador, there is also the pan de yuca, which is almost exactly the same as the Brazilian pão de queijo, with all the same texture, shape and flavour.

What does pão de queijo mean in English?

There is a typical brazillian food called "Pão de queijo" ( cheese bread ) and most of english speaker can't pronunciate "pão" (bread) correctly.

Why is my pao de queijo gummy?

The biggest difference is that pão de queijo are made with sour cassava flour or tapioca flour instead of all-purpose flour. Tapioca flour is decidedly strange stuff. When mixed with the hot milk in these pão, it turns gelatinous and sticky, closer to wallpaper paste than something you'd put in the oven .

Why is pao de queijo popular in Brazil?

It is a traditional Brazilian recipe, originating in the state of Minas Gerais. In Brazil, it is inexpensive and often sold from streetside stands by vendors carrying a heat-preserving container . It is also commonly found in groceries, supermarkets and bakeries, industrialized or freshly made.

What is the most popular cheese in Brazil?

Queijo Minas Though it is traditionally mild and soft, it can be found in many different variations, including unsalted, lightly-salted, semi-soft, and firm cured. This cheese holds great cultural weight in Brazil and is regarded with pride.

Why is my pão de queijo runny?

Troubleshooting Pao de Queijo: A couple of times out of dozens, I have had my pao de queijo dough turn out too runny to hold its shape when portioning out. I am not sure why this happens occasionally, but the best solution is to cover and refrigerate the dough for a couple of hours to firm up . Don't keep adding flour!

What cheese is similar to queijo minas?

It is similar to frescal , but not as immensely juicy, soft and mild, and also generally less salty. Minas cheese is made from cow's milk according to traditional recipes.

How to warm up Brazilian cheese bread?

To reheat either frozen or refrigerated pao de queijo, place them in the oven at 350 degrees for 8 minutes or until warmed through . If it's those addicting little cheese breads that you crave, there's no need to head to your closest Brazilian restaurant.

Does Costco sell brazi bites?

📍 Brazi Bites are available at Costco SE, TX, NW, and Canada regions . #BraziBites #costco #cheesebread #glutenfree.

Is pandebono the same as pan de yuca?

I found out that pandebono has corn flour on top of the cassava flour used in pan de yuca . They taste similar, but perhaps pandebono is milder and can retain moisture better because pure cassava flour can dry up easily.

Why is it called pandebono?

In this hacienda, a bread was made that was consumed by the muleteers who passed by on their way to Buenaventura, and everyone knew it as 'El pan de El Bono' (The bread of El Bono). Oral tradition merged the terms to popularize it as 'pandebono' .

What are brazi bites called in Brazil?

Brazi Bites are inspired by the beloved Brazilian food “ Pão de Queijo ”, translated from Portuguese as “cheese bread” and pronounced pown-deh-KAY-zho. These delicious, naturally gluten-free snacks have been enjoyed in South America for centuries.

Brazilian Cheese Bread Recipe (Pao de Queijo)-Easy & Delicious! (2024)

Jump to Recipe Print Recipe Pin Recipe

This Brazilian Cheese Bread Recipe, aka Pao de Queijo, is a hit every time I make it! Whether you’re following a gluten-free diet or not-I promise you will love these little cheese puffs of deliciousness! Get the recipe and my favorite soup, salad, and chili recipes to serve with your cheese puffs. The recipe is gluten-free, grain-free, vegetarian, and with a low FODMAP option.

Brazilian Cheese Bread Recipe (Pao de Queijo)-Easy & Delicious! (1)

I’m not kidding when I say these are the BEST gluten-free rolls ever.

If you’ve eaten in a Brazilian steak house, you’ve probably had these Brazilian cheese balls before. Or maybe you’ve bought them frozen from the grocery store and popped them in the oven when the cheese bread craving hits. Been there, done that 🙂

But, if you haven’t tried making this typical Brazilian snack before, check out my recipe and make your own Brazilian cheese bread today-it’s seriously so easy with my blender method. And it’s the perfect side dish to serve with soup, salad, or chili (see recipe ideas at the end of this post).

Note: While some Brazilian Cheese Bread recipes are made similarly to Cream Puffs, you can rest assured my recipe is authentic because it comes from my Brazilian friend, Fernanda.

Brazilian Cheese Bread Recipe Ingredients

Brazilian Cheese Bread Recipe (Pao de Queijo)-Easy & Delicious! (2)

You need a few simple ingredients to make Brazilian cheese rolls. Of course, these ingredients are probably on hand, especially if you follow a gluten-free diet. But, if you’re new to gluten-free baking, you’ll want to buy a bag of tapioca starch, and make this Brazilian Cheese Bread recipe ASAP! Here’s what you’ll need:

Tapioca Starch. I keep a bag of Bob’s Red Mill tapioca starch (also known as tapioca flour) on hand for all my gluten-free baking and use it in my easy 3-Ingredient gluten-free flour blend. It’s readily available at Whole Foods and Jimbo’s Naturally (if you live in San Diego). You can also buy tapioca starch online at Amazon or Thrive Market. Alternatively, you can use sour cassava flour or cassava starch in this Brazilian cheese bread recipe.
Cheese. Parmesan cheese is one of the cheeses used to make Brazilian cheese puffs. I combine it with various kinds of cheese, usually using whatever I have on hand, including sharp cheddar, mozzarella, gouda, Gruyere, queso fresco, or Monterrey jack cheese. So have fun experimenting with your cheese of choice for the most delicious flavor.
Milk. I typically use 2% milk. If you’re following a low FODMAP diet for IBS, use lactose-free milk.
Eggs. 2 large eggs.
Vegetable Oil. I usually use expeller-pressed high-oleic sunflower oil in this recipe, as it has a mild taste and is rich in heart-healthy monounsaturated fats. Avocado oil is another good choice. I haven’t tried making this Brazilian cheese bread recipe with olive oil, as it has a stronger taste. If you try it, let me know!
Baking Powder & Salt

*See the recipe card at the bottom of this post for the full pão de queijo recipe.

Brazilian Cheese Bread Recipe (Pao de Queijo)-Easy & Delicious! (3)

How to Make Easy Brazilian Cheese Bread

As I mentioned earlier, this is an incredibly easy recipe. In addition to the ingredients above, you’ll need the following kitchen equipment and supplies: Muffin tin or mini muffin tins, silicon muffin cups, baking sheet, measuring cups and spoons, and a blender or a medium bowl and whisk.

Add all ingredients to a blender and blend until well combined. Or, place all ingredients in a medium or large bowl and mix them with a whisk or electric hand beater.
Pour batter into 10-12 regular-sized silicon muffin cups on a baking tray. Alternatively, you can pour the batter into well-greased muffin tins or a mini muffin pan, yielding more Brazilian cheese bread puffs.
Bake for 15-20 minutes or until your cheese balls are puffed up and light golden brown.
Enjoy right away, hot out of the oven. If you have leftover Brazilian cheese puffs, store them at room temperature in an airtight container or Ziplock bag for a few days. Fair warning though-it’s hard to keep them that long at my house!

What to serve with Brazilian Cheese Bread

Now that you know how easy this Brazilian Cheese Bread Recipe is to make, I hope I’ve tempted you to make a batch of these crispy on the outside, chewy on the inside, cheesy puffs ASAP! As delicious as these little breads are all by themself (no judgment from me!), the sensible thing would be to serve it alongside your favorite soup, chili, or salad. So here are some yummy gluten-free soup & salad recipes to enjoy alongside your cheese bread.

Gluten-Free Soup Recipes

SEE ALL SOUP RECIPES

Nourishing Vegan Split Pea Soup

Creamy Vegan Cauliflower Soup with Spicy Pistachio Pesto

Gluten-Free Salad Recipes

SEE ALL SALAD RECIPES

Easy Gluten Free Tabbouleh Recipe with Quinoa

Strawberry Arugula Salad with Strawberry Vinaigrette

20 Healthy Fall Salad Recipes You’ll Crave When It’s Cold Outside!

Brazilian Cheese Bread Recipe (Pao de Queijo)-Easy & Delicious! (10)

Easy Brazilian Cheese Bread Recipe

This Brazilian Cheese Bread Recipe is SO delicious & easy to make! Serve with your favorite soup or salad for a nourishing meal everyone will love!

4.54 from 30 votes

Print Recipe Pin Recipe

Prep Time: 10 minutes minutes

Cook Time: 20 minutes minutes

Total Time: 30 minutes minutes

Servings: 12

Ingredients

▢ 1 1/2 cups tapioca flour
▢ 3/4 cup grated cheese of choice, such as cheddar, mozarella, gouda, cotija
▢ 3 tablespoons parmesan cheese
▢ 2 large eggs
▢ 1/4 cup high oleic sunflower oil, such as high oleic sunflower oil
▢ 1/2 cup milk
▢ 1/2 teaspoon baking powder
▢ 1/2 teaspoon salt

Instructions

Preheat oven to 350 degrees F. Grease 1-12 unit muffin pan. Or, line a baking sheet or muffin pan with silicon baking cups.
OPTION 1: Place all ingredients in a bowl and whisk until well combined. Or, OPTION 2: Place all ingredients in a blender and blend until well combined.
Pour the batter into the greased muffin tin or silicon baking liners. Bake for approximately 20 minutes, or until puffed up and light golden-brown.

Notes

Ingredient Swaps & Substitutions:

Use any variety of cheeses you have on hand including sharp cheddar, Gruyere, Monterrey jack, mozzarella, gouda, or queso fresco.
Sour cassava flour or cassava starch can be used in place of the tapioca starch/flour.
Avocado oil can be used instead of high-oleic sunflower oil.

Low FODMAP Option: Swap regular milk for lactose-free milk.

Nutrition

EA Stewart, RD | Registered Dietitian Nutritionist

Course Side Dish

Cuisine Brazilian, Gluten Free, Low FODMAP Option, Vegetarian

Keyword pao de quejo

Add to Recipe Collection

Like this recipe?Sign up for my newsletter & get new recipes and nutrition tips delivered straight to your inbox. SIGN UP!

Did you make this recipe?

Please leave your comments, and if you loved it, give it a 5-star rating! And please share this post with your friends and family, or take a photo and tag me on Instagram@thespicyrd.Thanks so much for your support!

And don’t forget to sign up for my newsletter, Delicious News, to get new gluten-free recipes, integrative nutrition articles, free meal plans, reader discounts, and more delivered straight to your inbox!

Thanks so much for sharing!

Share on FacebookShare on X (Twitter)Share on PinterestShare on LinkedInShare on Email

EA Stewart

Registered Dietitian and Nutritionist

EA Stewart, MBA, RD is an integrative registered dietitian specializing in wellness nutrition, digestive health, autoimmune disease, brain health, and vibrant aging. She creates easy, plant-forward gluten-free recipes for a wide variety of diets including low FODMAP, Mediterranean, and more.