Cheesy Bread In 30 Minutes - Flour-less Blender Bread 🇧🇷 Pao De Queijo
CHEESY Bread In 30 Minutes - Flour-less Blender Bread 🇧🇷 Pao De Queijo is a easy Brazilian recipe that serves 12. 130 calories per serving. Recipe by emmymade on YouTube.
Prep: 9 min | Cook: 20 min | Total: 40 min
Cost: $3.31 total, $0.28 per serving
Ingredients
- 1 cup Whole Milk (room temperature)
- 1/4 cup Vegetable Oil (neutral oil such as canola or vegetable)
- 1/2 tsp Salt (kosher or table salt)
- 2 large eggs Eggs (room temperature; one double‑yolk egg and one regular egg)
- 2 cups Tapioca Flour (fine tapioca starch, also called cassava flour)
- 1.5 cups Shredded Cheese (mix of Monterey Jack and Colby Jack, shredded)
Instructions
Preheat Oven
Set the oven to 400°F (200°C) and let it preheat while you prepare the batter.
Time: PT5M
Temperature: 400°F
Combine Wet Ingredients
Measure 1 cup whole milk and 1/4 cup vegetable oil into a pitcher. Add 1/2 tsp salt and whisk in the two eggs until just combined.
Time: PT2M
Add Tapioca Flour
Place 2 cups tapioca flour in the blender. Pour the milk‑egg mixture over the flour and blend on medium speed for 20‑30 seconds, stopping to scrape down the sides as needed, until a smooth batter forms.
Time: PT1M
Incorporate Cheese
Add 1.5 cups shredded Monterey Jack/Colby Jack blend to the blender and pulse 2‑3 times just to distribute the cheese without turning it into a puree.
Time: PT1M
Prepare Muffin Tin
Generously spray the muffin tin with cooking spray to prevent sticking.
Time: PT1M
Fill Muffin Cups
Give the batter a quick stir, then spoon the batter into the muffin cups, filling each about three‑quarters full.
Time: PT2M
Bake
Place the tin in the preheated oven and bake for 15‑20 minutes, until the tops are golden and the breads have puffed up.
Time: PT20M
Temperature: 400°F
Cool
Remove the tin from the oven, let the breads sit for 1‑2 minutes, then transfer them to a cooling rack.
Time: PT2M
Serve
Enjoy the pão de queijo warm, plain or with a cup of coffee. They can also be paired with a hearty stew.
Time: PT0M
Nutrition Facts
- Calories
- 130
- Protein
- 4g
- Carbohydrates
- 12g
- Fat
- 8g
- Fiber
- 0g
Dietary info: Gluten-Free, Vegetarian
Allergens: Eggs, Milk, Cheese (dairy), Tapioca (cassava)
Ingredient Substitutions
- Instead of Whole Milk: 2% milk, unsweetened almond milk (may affect texture)
- Instead of Vegetable Oil: olive oil, melted butter
- Instead of Salt: sea salt
- Instead of Eggs: egg replacer (2 large egg equivalents)
- Instead of Tapioca Flour: arrowroot flour (may affect chewiness)
- Instead of Shredded Cheese: cheddar, mozzarella, queijo de Minas
Equipment Needed
- Blender
- Measuring Cup
- Pitcher
- Mixing Bowl
- Muffin Tin
- Cooking Spray
- Cooling Rack
Critical Steps — Do Not Skip
- Blend the batter until smooth (Step 3).
- Bake until fully puffed and golden (Step 7).
- Cool on a rack to prevent sogginess (Step 8).
Chef Tips from the Video
- Use room‑temperature milk and eggs for a smoother batter.
- A light spray of oil on the muffin tin helps the breads release cleanly.
- For extra flavor, add a pinch of smoked paprika or a dash of garlic powder to the batter.
Troubleshooting
Breads did not puff up.
Make sure the oven was fully preheated to 400°F and bake for the full 20 minutes. Under‑blending can also trap dry flour; blend until smooth.
Breads are dense or gummy.
Do not over‑mix the batter after adding cheese and avoid adding extra flour. Ensure the tapioca flour is fresh and not clumped.
Cheese separates or becomes oily.
Pulse the cheese only a few times; over‑processing releases oil. Use a cheese with good meltability like Monterey Jack.
Storage
Refrigerator: Store in an airtight container for up to 3 days; reheat in a 350°F oven for 5‑7 minutes.
Freezer: Freeze in a single layer on a baking sheet, then transfer to a zip‑top bag; lasts up to 1 month. Reheat directly from frozen at 375°F for 10‑12 minutes.
Room temperature: Best eaten the same day; can sit at room temperature for up to 2 hours.
Make-Ahead Tips
- The batter can be prepared up to 2 hours ahead and kept refrigerated; give it a quick stir before filling the tins.
- Unbaked breads freeze well; freeze the filled muffin tin, then bake directly from frozen, adding a few extra minutes.
Frequently Asked Questions
What is the cultural significance and history of Pão de Queijo in Brazilian cuisine?
Pão de Queijo originated in the Minas Gerais region of Brazil in the 18th century, where cassava starch was abundant. It became a staple snack and breakfast item, symbolizing Brazilian comfort food and is often enjoyed with coffee or as a street‑food treat.
What are the traditional regional variations of Pão de Queijo in Brazil?
In Minas Gerais the classic cheese is queijo de Minas, while in the south you may find versions with a blend of mozzarella and cheddar. Some regions add herbs like oregano or replace part of the cheese with pork cracklings for extra flavor.
How is Pão de Queijo traditionally served in Brazil?
Traditionally the warm cheese breads are served plain, fresh out of the oven, alongside a cup of café com leite (coffee with milk). They are also paired with fruit jams or used to scoop up hearty bean stews.
On what occasions or celebrations is Pão de Queijo commonly enjoyed in Brazilian culture?
Pão de Queijo is a everyday snack but is especially popular at family gatherings, birthday parties, and during the Brazilian Festa Junina celebrations, where they are served as part of the festive spread.
How does Pão de Queijo fit into the broader Brazilian cuisine tradition?
It reflects Brazil’s reliance on cassava (manioc) as a staple carbohydrate and showcases the country’s love for cheese. The bread bridges the gap between snack and side dish, complementing soups, stews, and grilled meats.
What are the authentic traditional ingredients for Pão de Queijo versus acceptable substitutes?
Authentic ingredients are tapioca starch, eggs, whole milk, oil, and queijo de Minas cheese. Acceptable substitutes include Monterey Jack, Colby Jack, or cheddar for cheese, and any neutral oil. Using 2% milk works but whole milk gives the richest texture.
What other Brazilian dishes pair well with Pão de Queijo?
Pão de Queijo pairs beautifully with feijoada (black‑bean stew), vatapá, or a simple bowl of caldo verde. It also complements fresh tropical fruit salads and a glass of guaraná soda.
What makes Pão de Queijo special or unique in Brazilian cuisine?
Its unique chewiness comes from the elastic nature of tapioca starch, which traps steam and creates a puffed, airy interior while staying gluten‑free. The cheese‑filled interior gives a rich, savory flavor that’s distinct from other breads.
What are the most common mistakes to avoid when making Pão de Queijo at home?
Common errors include under‑blending the batter, which leaves dry flour pockets, and over‑baking, which dries out the interior. Also, using cold eggs or milk can prevent the batter from puffing properly.
Why does this Pão de Queijo recipe use a blender instead of a traditional dough‑kneading method?
The blender creates a smooth, homogenous batter quickly, ensuring the tapioca starch is fully hydrated without over‑working it. This method reduces preparation time and still yields the classic puffed texture.
Can I make Pão de Queijo ahead of time and how should I store it?
Yes, you can bake the breads ahead and store them in an airtight container for up to 3 days, reheating in a 350°F oven for a few minutes. Unbaked batter can be refrigerated for up to 2 hours or frozen for longer storage.
What does the YouTube channel emmymade specialize in?
The YouTube channel emmymade focuses on exploring international snacks and comfort foods, recreating beloved treats from around the world while sharing cultural stories and easy‑to‑follow home cooking tutorials.
Last updated: September 6, 2026
