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Easy Brazilian Cheese Bread (Pao de Queijo) Gluten Free

Looking for an alternative to doughy dinner rolls? Try these poofy, puffy, cheesy “bread” bites. This recipe calls for fufu flour instead of tapioca flour or traditional wheat flour to achieve the same enjoyable texture, with a bonus cheesy flavor.

Equipment you’ll need:

1 or 2 mini muffin tins


16 mini muffin sized cheese bread


Adapted from Olu Olu Catalogue Cookbook


1 1/3 cup fufu flour

1 tsp. salt

2/3 cup milk

1/4 cup palm oil

1 egg

1/4 cup Monterey jack, mozzarella, or parmesan cheese


1. Preheat oven to 400º F

2. Grease a mini muffin tin.

3. Put all of the ingredients into a blender or use a mixer to blend until very smooth. For an even texture, use a spatula to scrape down the sides of the blender. Once mixed, this dough can be stored in the refrigerator for up to 1 week.

4. Bake in the oven for 10 -15 minutes, until puffy and just lightly browned.

5. Remove from oven and let cool on a rack for a few minutes.