There are recipes that feel like magic the moment you pull them from the oven—warm, golden, and impossibly comforting. That’s exactly how I felt the first time I made this Brazilian-inspired cheese bread without any tapioca flour. I had been craving that classic pão de queijo experience: soft, stretchy centers, lightly crisp edges, and that cheesy aroma you can smell from down the hallway.
But I wasn’t about to run to the store for tapioca flour (because honestly… when does any of us have tapioca flour casually stocked in the pantry?). So I started experimenting with a version that uses simple ingredients—everything you already have in your kitchen—and the result was shockingly, delightfully satisfying.
Is this recipe 100% traditional? No. But does it give you that warm, cheese-filled bite, the satisfying pull of mozzarella, and that same “I need just one more” feeling? Absolutely. It’s cozy, quick, and unbelievably easy. The kind of recipe you want in your back pocket for soup nights, pasta nights, brunch, holidays, or honestly… just whenever the craving hits.
So today we’re making the easiest, fluffiest, most reliable Brazilian Cheese Bread Without Tapioca Flour—a little twist on the classic, with the same spirit and satisfaction.
Jump to:
Why You’ll Love This Recipe
- No tapioca flour needed — You still get the soft, stretchy, cheesy center, thanks to cornstarch + mozzarella, but without the need for special ingredients.
- Ready in 20 minutes — Seriously. This recipe comes together faster than you can order takeout.
- Beginner-friendly — No dough resting, no yeast, no complicated shaping. Just mix, scoop, bake.
- Perfect snack or side — These pair beautifully with soups, salads, pasta, chili, or even a breakfast scramble.
- Kid-approved and crowd-approved — The melted mozzarella makes them warm, mild, and easy for everyone to love.
- Smells incredible — You know that cozy cheesy-bread smell that fills the whole kitchen? It happens here.
Ingredients (and Why They Matter)
Let’s break down each ingredient so you know exactly how it works in the recipe and why it’s essential.
All-purpose flour
This replaces the tapioca flour you’d find in traditional pão de queijo. It doesn’t create the same full “stretch,” but it gives structure and softness while keeping everything pantry-accessible.
Cornstarch
Cornstarch is the real hero here. It mimics the chewy, slightly elastic texture that tapioca flour gives. Without it, the rolls would be more like biscuits—good, but not pão-de-queijo-ish.
Baking powder
Adds lift so the breads puff beautifully in the oven.
Fine salt
Just enough to balance all the cheesiness.
Whole milk
Adding heat to the milk hydrates the cornstarch and helps give the dough that soft, chewy interior.
Unsalted butter
Melted into the milk for richness and tenderness.
Egg
Helps the dough hold together, adds moisture, and helps them puff.
Finely shredded mozzarella
The stretch factor! Mozzarella melts into the dough, giving it that satisfying pull.
Finely grated Parmesan
Adds the sharp, savory, signature cheesy flavor that makes these taste like the real deal.
Instructions
- Step 1: In a small saucepan, heat the milk and butter over medium heat until steaming and the butter melts (don’t let it boil hard).
- Step 2: In a medium sized bowl combine all dry ingredients and mix well.
- Step 3: Add egg into dry ingredients incorporate well, then fold in cheeses just until combined.
- Step 4: Cook in oven for 12-15 minutes at 400 degrees, until slightly golden. Enjoy promptly.
How to Make Brazilian Cheese Bread Without Tapioca Flour
Here’s the full step-by-step process with all the extra insight and little tricks that make the difference.
1. Preheat and Prep
Set your oven to 400°F (205°C) and line a baking sheet with parchment.
Hot oven = puffier bread bites.
Parchment = clean baking sheet and golden bottoms.
2. Heat the Milk + Butter
In a small saucepan, heat:
- 1 cup whole milk
- 4 tablespoons butter
Heat until the butter melts and the milk is steaming—but don’t let it boil.
Why This Matters
This step softens and activates the starches in the flour and cornstarch. It gives the dough that smooth, stretchy quality you want. If you skip the heating step, the rolls will be more biscuit-like.
3. Combine Dry Ingredients
Whisk together:
- 1 cup all-purpose flour
- ¼ cup cornstarch
- 2 teaspoons baking powder
- ½ teaspoon salt
A whisk quickly breaks up lumps and evenly distributes everything.
4. Create the Dough
Pour the warm milk-butter mixture over the dry ingredients and stir with a wooden spoon. At first, it’ll look almost like mashed potatoes—thick, soft, sticky, totally normal.
Let it cool 3–4 minutes so the egg doesn’t scramble later.
5. Add the Egg + Cheeses
Add:
- 1 large egg
- 1 cup shredded mozzarella
- ½ cup grated Parmesan
Mix until soft, thick, and slightly tacky.
Texture Check
It should look like a cross between cookie dough and biscuit dough—soft, warm, and sticky, but scoopable.
6. Shape
Scoop about 2 tablespoons per bread.
Roll lightly with damp hands to smooth the surface.
Place 2 inches apart.
They won’t roll perfectly smooth like traditional tapioca-based pão de queijo—and that’s totally fine. They bake beautifully anyway.
7. Bake
Bake 12–15 minutes, until:
- Puffing up
- Lightly golden at the edges
- You can smell the cheese
These are best when they’re just barely golden—not deeply browned.
8. Serve Warm
Serve immediately for the most authentic texture—soft, stretchy, cheesy, warm.
If reheating, bake at 300°F for 5 minutes.
Step-by-Step Tips for Success
- Use freshly shredded cheese — Pre-shredded contains anti-caking agents that prevent meltiness.
- Let the dough cool before adding the egg — Too hot and it turns into scrambled egg pieces.
- Don’t skip the cornstarch — It’s the key to getting the right texture without tapioca.
- Bake hot and fast — A 400°F oven gives them their signature puff.
- Serve immediately — These are absolutely best while warm and stretchy.
Variations
Garlic Herb Cheese Bread
Add 1 teaspoon garlic powder + 1 teaspoon dried Italian herbs.
Pepper Jack + Cheddar Twist
Swap the mozzarella for pepper jack and the Parmesan for cheddar.
Jalapeño Cheddar
Fold in 2 tablespoons finely minced pickled jalapeños.
Everything Bagel Cheese Bread
Sprinkle the tops with everything bagel seasoning before baking.
Gluten-Friendly Option
Use a cup-for-cup gluten-free flour blend (plus cornstarch). Works beautifully!
What to Serve With Brazilian Cheese Bread
These little cheese bites pair with almost anything:
- Hearty soups (tomato, broccoli cheddar, chili)
- Roasted chicken or steak dinner
- Holiday spreads
- Breakfast eggs + fruit
- Pasta dishes
- Salad bowls
- Festive party platters
They’re especially wonderful with warm marinara or garlic butter for dipping.
Storage + Reheating
Room Temperature:
Keep in an airtight container for 2 days.
Refrigerator:
Up to 4 days—just reheat to revive the texture.
Freezer:
Freeze shaped dough balls on a baking sheet, then store in a zip-top bag for up to 2 months.
Bake straight from frozen at 400°F, adding 2–3 minutes.
To Reheat:
300°F for 5–6 minutes until warm and soft again.
FAQs
Can I use low-fat milk?
Yes, but whole milk gives the richest texture.
Can I use all mozzarella?
You can, but Parmesan adds the best flavor.
Can I double the recipe?
Absolutely—this is a great party recipe.
Why didn’t my cheese bread puff?
Your oven may have been too cool, or the dough may have cooled too much after shaping. Hot oven = good puff.
Is this authentic?
It’s inspired by the traditional pão de queijo recipe but made accessible using pantry ingredients. Same cozy experience, simpler approach.
Why This Recipe Works
This version works because it blends the science of traditional pão de queijo with practical home baking:
- Warm milk activates starches making the dough more elastic.
- Cornstarch adds chew that mimics tapioca.
- Mozzarella melts into strings, giving you that signature stretch.
- Parmesan brings flavor, creating a layered cheesy profile.
- High-heat baking creates lift, making the rolls puff beautifully.
You get familiar, comforting Brazilian cheese bread—without the specialty ingredients.
Final Thoughts
There’s something incredibly nostalgic and comforting about pulling a warm tray of cheesy bread from the oven. Even without tapioca flour, this recipe brings you right into that cozy pão-de-queijo moment: soft centers, melted cheese, golden edges, and a smell that makes everyone wander into the kitchen.
It’s easy enough for weeknights, delicious enough for holidays, and flexible enough for endless variations. And best of all—it uses ingredients you already have.
If you try this version, tag me—I love seeing your bakes, especially when they involve warm cheese and cozy vibes.
Brazilian Cheese Bread Without Tapioca Flour
Ingredients
Equipment
Method
- Preheat the oven to 400°F (205°C). Line a baking sheet with parchment paper.
- Heat the Milk + Butter
- In a small saucepan, heat the milk and butter over medium heat until steaming and the butter melts (don’t let it boil hard).
- This step helps hydrate the starch so the dough becomes stretchy instead of bready.
- In a mixing bowl, whisk together: flour, cornstarch, baking powder, salt and onion powder.
- Pour the warm milk-butter mixture over the dry ingredients and stir with a wooden spoon. The dough will look thick and slightly sticky.
- Let it cool for 3–4 minutes so the egg doesn’t cook.
- Stir in the egg until the dough smooths out.
- Fold in the mozzarella and Parmesan.
- The dough will be soft, warm, and slightly tacky — perfect.
- Scoop about 2 tablespoons per bread (or use a medium cookie scoop).
- Lightly dampen your hands and roll into balls.
- Place 2 inches apart on the baking sheet.
- Bake 12–15 minutes, until: puffed, golden at the edges and cheesy aroma fills your kitchen.
- They will not get as smooth and spherical as traditional pão de queijo — that’s normal.
- These are best within 20 minutes of baking (just like the original!).
- Still great reheated at 300°F for 5 minutes.
Notes
- For even more chew: replace 1 tablespoon flour with 1 tablespoon extra cornstarch.
- For more color: add ¼ cup cheddar.
- Dough too sticky? Add 1–2 tablespoon flour.
- Dough too firm? Add 1 extra tablespoon warm milk.
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