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

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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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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