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Brazilian Cheese Bread (Pão de Queijo) – Food Wishes

Brazilian Cheese Bread (Pão de Queijo) – Food Wishes

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Discover ways to make Brazilian Cheese Bread (Pão de Queijo)! These grain-free, however root-rich buns are simple to make, and have a chewy, tacky, bready middle, encased in a skinny pastry crust. They’re as distinctive as they’re scrumptious, and may be made with any of your favourite cheeses. Go to for the elements, extra info, and plenty of, many extra video recipes. I actually hope you get pleasure from this simple Brazilian Cheese Bread recipe!

You can even discover my content material on Allrecipes:

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50 Comments

  • Rhaine E. Daize on February 28, 2019

    Thank you so much for this recipe. I'm Keto now.. this might work in moderation…

  • Linn L on February 28, 2019

    It's so satisfying when these cheeseballs are being teared apart

  • EnvyMiA on February 28, 2019

    Your recipe says 2 1/4 cups and you should have said 1/2 cup of flour, now i cant make any…

  • Mentes Livres on February 28, 2019

    D.lish.

  • Marcos RC on February 28, 2019

    Oh my god. there are so many comments from Taubaté.

  • Matheus Majer on February 28, 2019

    Well done, Chef John. The best cheese to use on this recipe is Queijo Minas from Serra da Canastra. That's the place I was born. Big hug from Ireland! 🙂

  • Rogério Pereira on February 28, 2019

    Minha mãe é pernambucana, ele faz um pão de queijo e outras comidas gostosas. Estou até gordinho.

  • Arelis Garcia on February 28, 2019

    I am so happy I found this recipe, thank you so much, can’t wait to try it 🤗🙏🏼😇

  • Sherlock Holmes on February 28, 2019

    Chef John's voice is like Chills', but nicer to listen to.

  • D Kovorik on February 28, 2019

    Please can you provide a great recipe for Brazilian coxinha de galinha (chicken croquettes). They are very good and also require many flavorful sauces to use. Thanks

  • Tanya Ponce on February 28, 2019

    I always get these when in Brasil. The restaurant I go to is Salut!

  • Krystal E on February 28, 2019

    Um wow. Just wow. Those look delicious!! 🙂

  • Marcelle de Cássia Costa on February 28, 2019

    So, I tried the recipe and you NAILED the consistency of the pão de queijo. I think I'll need some extra salt for the flavor but I'm very happy with your recipe. Thank you very much! Those are a favorite in Brazil, as the comments from other Brazilians show, and this is an amazing recipe to make them abroad.

  • Warrior Son on February 28, 2019

    Is cassava flour also poisonous like raw cassava or do they already treat it before milling it..? 😞

  • Felipe Barcelos on February 28, 2019

    try it with dulce de leche or goiabada

  • Jacqueline Argueta on February 28, 2019

    Thank you so much for this recipe!!! (:

  • Hala Mohamed on February 28, 2019

    oh so nice where we can buy tapioca

  • leslie ruiz on February 28, 2019

    I absolutely love making these on any occasion

  • Haya Ibrahim on February 28, 2019

    Annoying Voice 😝

  • cellomon09 on February 28, 2019

    Is there a difference between tapioca flour and what’s labeled as “tapioca starch” in the local Asian market? I used the latter yesterday, and they kinda deflated on the pan. Still tasty though, just not as much air bubbles inside.

  • Icarus Ashcroft on February 28, 2019

    Could this be potentially done with corn starch?

  • Raquel Fonseca on February 28, 2019

    👏🏻👏🏻👏🏻👏🏻

  • Leah Banks on February 28, 2019

    isn't this Guga's exact recipe? (Ggua from gugafoods/sousvideeverything)

  • Gazza Sloane on February 28, 2019

    Well it would directly translated be Bread of Cheese 😄

  • theswediblegarden on February 28, 2019

    Chef John, Could oat flower (ground traditional oatmeal) be used instead of tapioca? Looks delicious but I do not keep tapioca on hand and would like more fiber. Thank you.

  • Tripel Dubbel on February 28, 2019

    I made these and the recipe worked great. What cheese you use will impact the flavor the most. Don’t use a real dry Parm. Finely shred your own.

  • Markus Schulz on February 28, 2019

    Why is this a restricted video on my YouTube Roku app?

  • Nicholas Jeremy on February 28, 2019

    This looks good but I don't have an oven): any suggestions for one guys? Love your videos aa always chef John cheers

  • alohathaxted on February 28, 2019

    You are the Bailey Jay of trying it your way.

  • João Vítor M on February 28, 2019

    Ficaram lindos, Chef João!

  • Austin Thompson on February 28, 2019

    I love you chef John

  • Igor Góis on February 28, 2019

    Tip: Sour yuca starch AKA "polvilho azedo" helps with the dough growth

  • Igor Góis on February 28, 2019

    AÔÔÔÔÔÔÔÔ MINAS GERAIS

  • Valkes on February 28, 2019

    I want to love your channel but the metric of your voices makes me want to stop watching you.

  • Volheim on February 28, 2019

    Can you also use potato starch?

  • Luz Kaplan on February 28, 2019

    I love pão de queijo…in Paraguay and Argentina they call them "chipá" (chee-pah), it's basically the same but they usually use butter instead of olive oil to make them. Love from Buenos Aires!

  • Leo Canaan on February 28, 2019

    As a brazilian and a pão-de-queijo lover, my suggestion to you, Chef John, is to have pão-de-queijo sandwich with pork sausage. This is one of the most appreciated snacks in some certain regions of southeast Brazil. Go for it.

  • Maria Luisa on February 28, 2019

    OH MY GOD that's the most representative dish of my state, that's so cool!!!! Loves from Brazil
    Edit: seriously, cayenne on pão de queijo??

  • ka loren on February 28, 2019

    I love your videos thank you and all the recipes I have tried i really liked again thank you

  • Thong Kompheak on February 28, 2019

    Look yummy ( I love cheese)

  • Gabriela Toneloto on February 28, 2019

    That looks amazing and Brazillian approved!

  • Cynthia Richardson on February 28, 2019

    Yes!!!!!!!!!! Thank you for this recipe. Texas de Brazil Restaurant serves this bread and I wanted the recipe. Thank you.

  • Jonathan Davi De Almeida on February 28, 2019

    Tadim.

  • Abhay Aggarwal on February 28, 2019

    So if we make the pao bigger, we can use them as burger buns?

  • Anna P on February 28, 2019

    Chef, is it possible to use all purpose flour in this recipe?
    Thank you

  • Miguel Mar on February 28, 2019

    Enjoy all your recipes.  Have you tried with regular all purpose flour?

  • Daniel Vousden on February 28, 2019

    This is also called Arrow Root flour, for any Brits watching

  • Alexander Schaefer on February 28, 2019

    These are great. Thank you for making another Brazilian dish.

  • NoButIDoHaveHerpes on February 28, 2019

    Mmmmm…homemade Brazi-Bites, yaaay!

  • D Jav on February 28, 2019

    Can you use rice flour instead?