Milk and Olive Oil Brazilian Cheese Bread with Mixed Cheeses

By , Test Kitchen Director · Reviewed by AislePrompt Editorial · ·

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 (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 a quick salad or grain on the side. 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.

Frequently asked questions

How long does Milk and Olive Oil Brazilian Cheese Bread with Mixed Cheeses take to make?

Total time is about 40 minutes (15 min prep + 25 min cook). Most home cooks find this fits comfortably into a weeknight; double the batch on Sunday for two dinners.

How do I store leftover Milk and Olive Oil Brazilian Cheese Bread with Mixed Cheeses?

Cool to room temperature within 2 hours, then store in an airtight container in the fridge for up to 4 days. Reheat covered in a 350°F oven for 10-12 minutes, or microwave at 70% power in 60-second bursts to keep whole milk from drying out.

Can I substitute ingredients in Milk and Olive Oil Brazilian Cheese Bread with Mixed Cheeses?

Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.

How do I scale Milk and Olive Oil Brazilian Cheese Bread with Mixed Cheeses for a different number of people?

The recipe is written for 12 servings. Multiply each ingredient by (your serving target / 12). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.

Is Milk and Olive Oil Brazilian Cheese Bread with Mixed Cheeses gluten free?

Yes — this recipe is tagged gluten free based on its ingredient list. Always cross-check labels for packaged ingredients (sauces, broths, condiments) since formulations vary by brand.

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