Jane Park Jane Park

Brazilian Cheese Bread: Pão de queijo

This one is magic. Bookmark this page. Save it on IG. You can thank me later.

Brazilian cheese bread homemade

Mochi-textured center, bold cheese-y flavor, and crispy edges. WIN WIN WIN!

This one beats all the ones we’ve tried at $$$$ Brazilian restaurants and even the ones from mixes imported from Brazil. Does it beat the ones served in Brazil? I’m not sure. I might just have to fly there to find out though…

The raw cheese we love and get from Costco for our Brazilian Cheese Bread recipe and for daily nibbles.

Something about raw cheese from Switzerland… the quality, the taste, the texture… everything is better.

BRAZILIAN CHEESE BREAD INGREDIENTS

2 cups tapioca flour
1/4 teaspoon sea salt @redmondrealsalt
2-3 cups shredded cheese (1lb)
Tip: Raw cheese is the way! As someone who has lived their entire life highly sensitive to cow’s milk, raw milk/cheese has been a game changer. Goat cheese works beautifully in this recipe.
1 can coconut milk (1 1/3 cups) - look for a coconut milk with no gums, thickeners, fillers. The only other ingredients in addition to coconut should be water.
1/3 cup avocado oil - I use coconut oil but avocado oil for those who are sensitive to coconut
Optional: swirl in 1/4 tsp chopped garlic into each cup of the cupcake tin for some extra umami.

Instructions

  1. Preheat oven to 400 degrees F if using metal muffin pan. 425 F if using silicone muffin pan.

  2. Combine all dry ingredients: tapioca flour, sea salt, and grated/shredded cheese in a large mixing bowl.

  3. Stir in oil - use plenty of elbow grease to mix everything really well.

  4. Stir in coconut milk (or milk of choice). It should be thick and scoop-able.

  5. Scoop into a NOT lined muffin pan filling each cup 1/2 way - using a paper muffin lining cup will cause the mixture to stick.

  6. Bake for 20 minutes (metal pan) or 30 minutes (silicone pan)

  7. Remove from oven and serve warm.

    Storage: If you have leftovers, store in air tight container and refrigerate up to 5 days.

    Reheating leftovers: Air-fry at 400F for 5 min. (it’ll be just as amazing, if not more)

1-Bowl Brazilian Cheese Bread (GF+EF+NF)

Cuisine: Gluten-Free, Egg-Free, Nut-Free

Course: Breakfast, Snack

These are incredibly addicting. You’ve been warned.
&
You’re welcome.

Healthy fat and calcium-rich— these cheese-y bites are unbeatable. They send me to cheese-heaven every single time. The crispy exterior and chew-y center with the savory umami burst in each bite. Ugh. Pinch me! It’s hard to make sure there are leftovers for future me, but I never regret saving 2-3 for the next day because when you pop it in the air fryer I swear it’s somehow even BETTER. To top it off, when these are baked and then cooled in the fridge over night, the tapioca base creates a plethora of resistant starch— amazing for digestion (the resistant starch feeds the good bacteria), a healthy waistline (less of a glucose spike), and more..

Nutritionally speaking, I love using quality cheese for this as it contains preformed vitamin
A, vitamin K2, calcium, iodine, protein, and much more. GOOD cheese to me is pasture-raised, grass-fed/finished, and raw. If it’s from another country like Switzerland, that's wonderful. Their standards are significantly higher than the States’.

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