Oven-Baked Pão de Queijo with Tapioca Flour
Soft, chewy Brazilian cheese bread rolls made with tapioca flour and Parmesan, baked until golden and puffed. This brazilian-inspired snacks (gluten free) ready in about 40 minutes turns tapioca flour, whole milk, vegetable oil into a satisfying snack for between meals, packed lunches, or game-day spreads — minimal active time and easy to scale up for a crowd. Each serving lands at about 110 calories and feeds 12, so it fits into lunchboxes, road trips, or an afternoon-energy gap without derailing the day. 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.
Ingredients
- 2 cups tapioca flour
- 1 cup whole milk
- 1/2 cup vegetable oil
- 2 large eggs
- 1 cup grated Parmesan cheese
- 1 tsp salt
Instructions
- Step 1: Preheat oven to 375°F (190°C) and line a baking sheet with parchment paper.
- Step 2: In a medium saucepan, combine 1 cup whole milk and 1/2 cup vegetable oil; bring to a gentle boil over medium heat.
- Step 3: Remove the milk and oil mixture from heat and immediately stir in 2 cups tapioca flour and 1 tsp salt until a sticky dough forms and cools slightly.
- Step 4: Transfer the dough to a mixing bowl and beat in 2 large eggs one at a time until fully incorporated and dough becomes smooth.
- Step 5: Fold in 1 cup grated Parmesan cheese until evenly mixed.
- Step 6: Using a tablespoon, scoop dough and roll into 1.5-inch balls, placing them spaced apart on the prepared baking sheet.
- Step 7: Bake for 20-25 minutes until the cheese breads puff up and the tops turn lightly golden.
- Step 8: Remove from oven and let cool for 5 minutes before serving warm.
Equipment for this recipe
Top-rated tools to make this recipe successfully.
Frequently asked questions
How long does Oven-Baked Pão de Queijo with Tapioca Flour 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 Oven-Baked Pão de Queijo with Tapioca Flour?
Store in an airtight container at room temperature for crisp items, or in the fridge for anything dairy- or produce-based, for up to 3–5 days. Re-crisp baked snacks in a 300°F oven for 5 minutes if they soften.
Can I substitute ingredients in Oven-Baked Pão de Queijo with Tapioca Flour?
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 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 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.
