- Pão de queijo

Pão de queijo

Cassava flour bread with cheese

Pão de queijo

Cassava flour bread with cheese. It is a popular recipe in Brasil, Colombia, Ecuador. They are usually paired with coffee or mate tea.

Prep time20min
Cook time25min
Total time45min
CuisineSouth America


  • 2 cups of cassava flour
  • 1 cup of milk (water or plant-based substitute)
  • 4 table spoons of vegetable oil
  • 1 egg
  • 4 oz of shredded cheese


  1. Pre heat the oven at 350 F (180 C).
  2. Combine the milk and oil and bring to boil.
  3. Put the tapioca flour in a bowl and mix it with the milk and oil mixture until smooth. Set aside for 10-15 minutes to cool down.
  4. Add the cheese and egg to the mixture until well combined.
  5. Scoop the dough and drop it over a baking sheet. I made 10 units using a table spoon. If the dough is too runny or soft, you can leave it in the fridge for 30 minutes.
  6. Bake for 20 minutes until golden brown. It is possible to leave them an extra 5 minutes in the oven if you want an extra crispy exterior. The interior should be soft and chewy as shown in the picture.

Recipe Notes

Select a relatively hard cheese like cheddar or low moisture mozzarella. The bread should be consumed while hot or warm. Warning: Cassava bread gets hard as rock after 1 day! So, bake only what you will eat. Tip: you can freeze the scoops of raw dough and bake them later. Veganize the recipe: replace the egg with an equivalent in weight of vegan cream.

Recipe by

From a Brazilian cassava flour I bought once in Rio de Janeiro :D

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