Pao de Queijo

These addictive cheese buns are light and crispy on the outside, chewy and hollow on the inside – and they’re gluten-free. The mixing technique is similar to making cream puffs. For a shortcut, look for prepared mixes in Brazilian markets.
By / Photography By Alfredo Añez | April 15, 2014


Preheat oven to 400°F. In a saucepan, bring milk, butter and salt to a boil, stirring constantly. Take off heat and slowly add tapioca flour, stirring constantly until thoroughly mixes. Add eggs and cheese and mix until smooth. Drop by spoonfuls in mini muffin cups or on a baking sheet. Bake till pale golden, about 20 minutes.

Note: Tapioca flour, also called manioc starch or tapioca starch, can be found in specialty supermarkets.


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  • 2 cups tapioca flour
  • 1 cup milk
  • 1/2 cup butter
  • 1 teaspoon salt
  • 1 1/2 cups grated Parmesan cheese
  • 2 eggs
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