Oven-Baked Pão de Queijo with Tapioca Flour and Parmesan

By AislePrompt Test Kitchen · Reviewed by AislePrompt Editorial · ·

Light and chewy Brazilian cheese bread made with tapioca flour and Parmesan, baked to golden perfection. This brazilian-inspired brazilian (gluten free) ready in about 45 minutes pairs whole milk, vegetable oil, salt for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 130 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.

Prep: 20 min Cook: 25 min Serves 12 Brazilian cuisine 130 cal/serving
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Ingredients

Instructions

  1. Step 1: Preheat your oven to 375°F (190°C) and line a baking sheet with parchment paper.
  2. Step 2: In a medium saucepan, combine 1 cup whole milk, 1/2 cup vegetable oil, and 1 tsp salt. Bring to a boil over medium heat, stirring occasionally.
  3. Step 3: Once boiling, remove from heat and immediately add 2 cups tapioca flour, stirring vigorously with a wooden spoon until the mixture forms a sticky dough.
  4. Step 4: Transfer the dough to a mixing bowl and let it cool for 10 minutes, then add 2 large eggs one at a time, mixing well after each addition until smooth.
  5. Step 5: Stir in 1 cup grated Parmesan cheese and 1 cup grated mozzarella cheese until fully incorporated.
  6. Step 6: Using a tablespoon, scoop dough portions and form into 1 1/2-inch balls. Place them spaced about 2 inches apart on the prepared baking sheet.
  7. Step 7: Bake in the preheated oven for 20-25 minutes until the pão de queijo puffs up and turns golden on the outside.
  8. Step 8: Remove from oven and let cool slightly before serving warm as a delightful Brazilian snack or breakfast bread.

Frequently asked questions

How long does Oven-Baked Pão de Queijo with Tapioca Flour and Parmesan take to make?

Total time is about 45 minutes (20 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 Oven-Baked Pão de Queijo with Tapioca Flour and Parmesan?

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 Oven-Baked Pão de Queijo with Tapioca Flour and Parmesan?

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 Oven-Baked Pão de Queijo with Tapioca Flour and Parmesan 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 Oven-Baked Pão de Queijo with Tapioca Flour and Parmesan 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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