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Soft, golden Brazilian cheese bread rolls baked without tapioca flour, showing a fluffy interior and melted cheese throughout in a warm basket.

Brazilian Cheese Bread Without Tapioca Flour

This Brazilian Cheese Bread is a delicious twist on the classic pão de queijo—made without tapioca flour, yet still wonderfully cheesy, soft, and addictive. Using simple, pantry-friendly ingredients, this recipe delivers the same comforting flavor and irresistible texture you love in traditional Brazilian cheese bread. Perfect as a snack, appetizer, or cozy side dish, and ready in minutes!
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Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Servings: 5
Course: Side Dish
Cuisine: Brazilian
Calories: 87

Ingredients
  

Dry Ingredients
  • 1 cup all-purpose flour
  • ¼ cup cornstarch
  • 2 teaspoons baking powder
  • ¾ teaspoon fine salt
  • ½ teaspoon onion powder
Wet Ingredients
  • 1 cup whole milk
  • 4 tablespoons unsalted butter
  • 1 large egg
Cheese
  • 1 cup finely shredded mozzarella (heaping cup)
  • ½ cup finely grated Parmesan (heaping cup)

Equipment

  • Mixing Bowl
  • Wooden spoon
  • Cookie Sheet

Method
 

Preheat and Prep
  1. Preheat the oven to 400°F (205°C). Line a baking sheet with parchment paper.
  2. Heat the Milk + Butter
  3. In a small saucepan, heat the milk and butter over medium heat until steaming and the butter melts (don’t let it boil hard).
  4. This step helps hydrate the starch so the dough becomes stretchy instead of bready.
Combine Dry Ingredients
  1. In a mixing bowl, whisk together: flour, cornstarch, baking powder, salt and onion powder.
Create the Dough
  1. Pour the warm milk-butter mixture over the dry ingredients and stir with a wooden spoon. The dough will look thick and slightly sticky.
  2. Let it cool for 3–4 minutes so the egg doesn’t cook.
Add Egg + Cheeses
  1. Stir in the egg until the dough smooths out.
  2. Fold in the mozzarella and Parmesan.
  3. The dough will be soft, warm, and slightly tacky — perfect.
Shape
  1. Scoop about 2 tablespoons per bread (or use a medium cookie scoop).
  2. Lightly dampen your hands and roll into balls.
  3. Place 2 inches apart on the baking sheet.
Bake
  1. Bake 12–15 minutes, until: puffed, golden at the edges and cheesy aroma fills your kitchen.
  2. They will not get as smooth and spherical as traditional pão de queijo — that’s normal.
Serve Warm
  1. These are best within 20 minutes of baking (just like the original!).
  2. 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.