Milk and Olive Oil Brazilian Cheese Bread with Mixed Cheeses

By AislePrompt Editorial · ·

How this recipe was made — this recipe was drafted by AislePrompt's AI-assisted pipeline from technique templates and USDA-sourced nutrition data, and published by AislePrompt Editorial — see how AislePrompt recipes are developed and reviewed.

Soft, cheesy Brazilian pão de queijo combining whole milk, olive oil, and a blend of mozzarella and Parmesan cheeses for a gluten-free treat. This Brazilian recipe (gluten free), ready in about 40 minutes, pairs whole milk, olive oil, salt for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 145 calories and feeds 12, so it slots cleanly into a weekly meal plan and pairs well with rice, quinoa, or a quick salad. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Prep: 15 min Cook: 25 min Serves 12 Brazilian cuisine 145 cal/serving
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Ingredients

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Instructions

  1. Step 1: Preheat your oven to 375°F and line a baking sheet with parchment paper. In a medium saucepan, combine 1 cup whole milk, 1/4 cup olive oil, and 1 tsp salt. Heat over medium heat until it just reaches a boil and is hot to the touch.
  2. Step 2: Remove the saucepan from heat and stir in 2 cups tapioca flour until the dough is smooth and sticky. Let rest for 10 minutes to cool.
  3. Step 3: Add 2 large eggs one at a time, mixing well after each until the dough becomes elastic and smooth.
  4. Step 4: Stir in 3/4 cup grated mozzarella cheese and 3/4 cup grated Parmesan cheese until fully incorporated.
  5. Step 5: Drop spoonfuls of the dough onto the prepared baking sheet, spacing about 2 inches apart.
  6. Step 6: Bake for 20-25 minutes until the breads puff and turn golden brown on top. Serve warm for tender, cheesy bites.

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