Pão de Queijo Cheesebread Bites with Tapioca Flour
Soft and chewy Brazilian cheese bread bites made with tapioca flour and Parmesan, perfect for snacking or breakfast. 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 120 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
- 1 1/2 cups tapioca flour
- 1/2 cup whole milk
- 1/4 cup vegetable oil
- 1 tsp sea salt
- 1 large egg
- 1 cup grated Parmesan cheese
- 1 cup grated mozzarella cheese
Instructions
- Step 1: Preheat the oven to 375°F (190°C) and line a baking sheet with parchment paper.
- Step 2: In a medium saucepan, combine 1/2 cup whole milk, 1/4 cup vegetable oil, and 1 tsp sea salt. Heat over medium heat, stirring occasionally, until the mixture just begins to boil.
- Step 3: Remove the saucepan from heat and immediately add 1 1/2 cups tapioca flour, stirring vigorously with a wooden spoon until the mixture forms a sticky dough and pulls away from the sides.
- Step 4: Transfer the dough to a mixing bowl and let it cool for about 10 minutes until warm but not hot.
- Step 5: Beat in 1 large egg until fully incorporated, then fold in 1 cup grated Parmesan cheese and 1 cup grated mozzarella cheese until evenly combined.
- Step 6: Using a tablespoon or small cookie scoop, drop rounded dough balls onto the prepared baking sheet, spacing them about 2 inches apart.
- Step 7: Bake for 20-25 minutes until the pão de queijo puff up and turn golden on top.
- Step 8: Remove from the oven and cool slightly before serving warm.
Equipment for this recipe
Top-rated tools to make this recipe successfully.
Frequently asked questions
How long does Pão de Queijo Cheesebread Bites 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 Pão de Queijo Cheesebread Bites 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 Pão de Queijo Cheesebread Bites 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 Pão de Queijo Cheesebread Bites 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 Pão de Queijo Cheesebread Bites 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.
