Pão de Queijo

Total Time: 30 minutes
Yield: 24 mini muffins
Gluten Free
Wheat Free
Soy Free
Nut Free

Pão de Queijo

This gluten free Brazilian cheese bread (pão de queijo) is made in a mini-muffin tin. I’ve adapted it to use coconut milk, but it’s not lactose/casein free, as it still has cheese. I use half the batter at a time and store the second half in the refrigerator in the blender container for the next day. They are so delicious that it’s hard to resist eating the whole pan.



  1. Preheat oven to 400 degrees Fahrenheit.
  2. Place coconut milk, oil, egg, cheese, and salt in a blender. Add tapioca starch.
  3. Blend until well mixed. Stop to scrape the sides as needed so that there are no dry tapioca bits.
  4. Pour the batter into ungreased mini muffin tins, filling the cups about 1/2 full.
  5. Bake for 20 minutes.
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