Pão de Queijo: How to Make Brazilian Cheese Bread with Polvilho (Tapioca Starch)
Crisp outside, chewy and cheesy inside: pão de queijo is the Brazilian snack everyone falls for. It's naturally gluten-free and easier to make than it looks. The only trick is the right starch.
The key ingredient: polvilho
Pão de queijo is made with polvilho, a starch extracted from cassava (yuca). There are two kinds:
| Type | Also called | What it does |
|---|---|---|
| Polvilho azedo (sour) | Almidón agrio, sour cassava starch | Fermented; gives a taller puff, crisp crust and tangy flavor |
| Polvilho doce (sweet) | Tapioca starch / tapioca flour | Neutral; gives a softer, chewier, denser bread |
Many cooks use half and half. If you only have tapioca flour from the supermarket, it works, but the result is denser. Brazilian brands of polvilho and ready-made pão de queijo mix are part of our grocery shelves; stock changes, so ask at the counter or check our online store.
The cheese
In Brazil it's queijo minas meia-cura or padrão. In the U.S., a mix of finely grated Parmesan (for flavor) and low-moisture mozzarella (for stretch) gets you very close. Grate it fine so it melts into the dough.
Pão de queijo (Brazilian cheese bread)
Ingredients
- 2 cups (250 g) polvilho azedo, or half polvilho azedo and half polvilho doce
- 1 cup (240 ml) whole milk
- ½ cup (120 ml) vegetable oil
- 1 tsp salt
- 2 large eggs
- 1½ cups (150 g) finely grated cheese: half Parmesan, half low-moisture mozzarella
Instructions
- Heat the oven to 400 °F and line a baking sheet with parchment.
- Put the polvilho in a large bowl. Bring the milk, oil and salt to a boil in a small pot.
- Pour the hot milk over the polvilho and mix with a spoon until it forms a crumbly, sticky dough. Let it cool until warm to the touch, about 10 minutes.
- Add the eggs one at a time, mixing well after each, until the dough is smooth and shiny.
- Mix in the cheese and knead briefly by hand until even. The dough should be soft and hold its shape.
- With oiled hands, roll balls about 1½ inches wide and set them 2 inches apart on the sheet.
- Bake for 25 to 30 minutes, until puffed and golden. Serve warm.
Tips and fixes
- Dough too runny? Add polvilho a spoonful at a time. Too dry and cracking? Add a little milk.
- Oil your hands before rolling; the dough is sticky.
- Freeze for later: freeze the raw balls on a tray, then bag them. Bake straight from frozen, adding 5 to 10 minutes.
- Using a mix? Follow the package; most just need eggs, milk or water, and oil.
Serve it with
Coffee in the morning, or as a starter at a churrasco while the coals heat up. Looking for more Brazilian staples? See our guide to Brazilian groceries in Davenport.
Quick answers
What flour is used for pão de queijo?
Polvilho, a cassava starch. Polvilho azedo (sour) gives a crisp, airy bread; polvilho doce, sold in the U.S. as tapioca starch, gives a softer, chewier one.
Is pão de queijo gluten-free?
Yes. It's made with cassava starch, cheese, eggs, milk and oil, with no wheat. Check the labels of any mix or cheese you use.
Where can I buy polvilho or pão de queijo mix near Davenport, FL?
Costa's Meat Market at 2169 Davenport Blvd carries Brazilian grocery staples alongside the butcher counter. Stock changes, so call (863) 422-2313 or check our online store.
Shop the counter at Costa's
2169 Davenport Blvd, Davenport, FL, in Webb's Town Center. Open Mon–Sat 8 am–8 pm and Sun 8 am–5 pm. Order online for pickup, call for custom cuts, or join the WhatsApp group for weekly specials.
