Brazilian Cheese Balls

Traditional Brazilian cheese balls known as Pão de Queijo. Crispy outside, chewy inside, and full of cheesy flavor. Naturally gluten-free and easy to make in under 30 minutes.

Prep time

5 minutes

Cook time

20 minutes

Total time

25 minutes

Yield

16 mini rolls

Ingredients

1/2 cup milk

1/4 cup canola oil

1 cup tapioca flour

1/2 teaspoon kosher salt

1 large egg

1/4 cup grated cheddar cheese

1/4 cup grated Parmesan cheese

Optional: extra cheese or herbs like rosemary/garlic powder

Instructions

1. Step 1: Preheat oven to 400°F. Grease a muffin tin or line a baking sheet with parchment paper.
2. Step 2: Add egg, milk, oil, flour, and salt to a blender. Blend until smooth and fully combined.
3. Step 3: Pulse in cheeses briefly to mix.
4. Step 4: Pour the batter immediately into muffin wells, filling each about 3/4 full.
5. Step 5: Bake for 15–20 minutes, or until puffed and golden.
6. Step 6: For the traditional stovetop method, heat milk and oil in a saucepan until just steaming, then pour over flour and salt in a bowl.
7. Step 7: Stir until smooth, beat in egg and cheeses, then scoop into small balls.
8. Step 8: Arrange on baking sheet and bake until golden brown.
9. Step 9: Serve warm and enjoy.

Notes

Reheat in air fryer at 325°F for 3–4 minutes.

Store leftovers in the fridge for up to 4 days.

Freeze raw dough balls to bake later.

Can use muffin tin if dough is too runny.