Brazilian Pan de Queso Tapioca Cheese Bread Rolls
Golden, chewy Brazilian cheese bread made with tapioca starch that creates an irresistibly stretchy, airy texture. These gluten-free rolls puff beautifully in the oven, developing crispy exteriors while staying soft and cheesy inside. Perfect as appetizers, snacks, or alongside Brazilian meals. The combination of parmesan and mozzarella delivers rich, savory flavor that makes these addictive little breads disappear quickly from any table.
Ingredients
Instructions
- 1
Preheat oven and line baking sheet with parchment paper
- 2
Bring milk, salt, and oil to a boil
- 3
Transfer hot mixture to mixer and add tapioca flour in two parts until well blended and gelatinous
- 4
Beat in egg whites until smooth
- 5
Mix in parmesan and mozzarella cheeses
- 6
Portion mixture using ice cream scoop onto baking sheet
- 7
Bake until golden on top and puffed
Tips
Use an ice cream scoop for uniform portions that bake evenly and look professional
The mixture should be gelatinous after adding tapioca flour - this creates the characteristic chewy texture
Serve immediately while still warm and puffed for the best texture and cheese pull
Good to Know
Store covered at room temperature for 2 days or refrigerate up to 5 days
Can be shaped and frozen on baking sheets, then baked directly from frozen adding 5 minutes
Serve warm for best texture and cheese pull
Common Mistakes
Don't skip the boiling step to avoid dense, gummy texture
Add tapioca flour gradually to prevent lumps
Use room temperature egg whites to avoid seizing the hot mixture
Substitutions
Dairy-Free Swaps
General Alternatives
FAQ
Can I make these without a mixer?
Yes, use a wooden spoon to vigorously mix the hot milk mixture with tapioca flour, though a mixer gives smoother results and is much easier on your arm.
What if I don't have tapioca starch?
Tapioca starch is essential for the characteristic chewy texture - regular flour won't work. Look for it in Latin markets or online if your grocery doesn't carry it.
How long do these keep fresh?
Best eaten same day while still warm. Store covered at room temperature up to 2 days or refrigerate up to 5 days, then reheat briefly in oven.