These are naturally gluten-free; the chew comes from tapioca starch scalded with hot milk and oil. Scald the flour properly so it gelatinizes, then beat in the cheese and eggs, or you get flat, dense rolls instead of hollow, chewy ones.
By Vince Gonzalez · Published July 2026 · Sourcing verified 5 Jul 2026
Prep20 min
Cook20 min
Makes20 rolls
CuisineBrazilian
Cost$
VegetarianGluten-free
Contains dairy · eggs
Make it vegan: use plant milk, oil, or a vegan cheese for the dairy, and a flax or aquafaba egg for the egg.
The Ingredients — and where to get them
Cook for20rolls
Tapioca flour
Sour or sweet cassava starch is the whole structure; there is no substitute for the chew.
2 cups
Local / market
Aged cheese
A sharp, salty cheese like parmesan or a firm queijo gives the flavor and pull.
Yes — bake it in a small pan or dish that fits the basket, at about 25°F below the recipe temperature. Air fryers run hot and fast, so check it early; no flipping needed.
Can you freeze Pão de Queijo? — Yes
Yes — freeze it well-wrapped, then reheat or toast straight from frozen. Frost or glaze after thawing.
Can you make Pão de Queijo ahead of time? — Yes
Yes — bake it a day or two ahead; it keeps well-wrapped at room temperature and freezes cleanly. Add any frosting or glaze close to serving.
Is Pão de Queijo gluten-free? — Yes
Yes — nothing in this recipe as written contains gluten. As always, glance at the labels on any packaged items (broth, sauces, chocolate), since brands vary.
Is Pão de Queijo vegan? — Vegetarian, not vegan
It’s vegetarian but not vegan as written — it has dairy and egg. Make it vegan: use plant milk, oil, or a vegan cheese for the dairy, and a flax or aquafaba egg for the egg.
Community Notes
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