Craving those irresistible, warm, cheesy bread balls from Texas de Brazil? This texas de brazil cheese bread recipe brings the iconic steakhouse experience right to your kitchen! These pillowy, golden puffs-also known as pão de queijo or brazilian cheese bread-feature a crispy exterior with an incredibly gooey, stretchy cheese center that’s utterly addictive.
Made with tapioca flour instead of wheat, this copycat texas de brazil cheese bread recipe is naturally gluten-free and surprisingly simple to make.
Whether you’re hosting a Brazilian-themed dinner party or simply want to recreate that restaurant magic at home, this texas de brazil bread recipe delivers authentic flavor and texture with just a handful of ingredients. Get ready to fall in love with the most delicious brazilian bread you’ve ever tasted!
What is Texas de Brazil Cheese Bread and How Does It Taste?
Texas de Brazil cheese bread, authentically known as pão de queijo, is a traditional Brazilian cheese bread that has become a signature offering at Texas de Brazil steakhouses. This brazilian cheese bread is made from tapioca flour (also called tapioca starch), milk, oil, eggs, and a generous blend of Parmesan and mozzarella cheeses.
Unlike conventional bread, pão de queijo has a uniquely chewy, almost bouncy texture with a crispy golden crust. The taste is savory, cheesy, and slightly tangy from the Parmesan, with a subtle milky sweetness.
When you bite into fresh texas de brazil bread, you’ll experience a delightful contrast-the crispy exterior gives way to a warm, gooey, stretchy interior that’s packed with melted cheese. The texture is similar to a cheese puff but denser and more substantial, making this brazilian cheese bread recipe incredibly satisfying and memorable.
Texas de Brazil Cheese Bread Recipe Ingredients
- Milk: ¾ cup (180 ml)
- Oil: ⅓ cup (vegetable oil, or substitute with olive oil)
- Tapioca flour (also called tapioca starch): 1⅓ cups (about 160–170 g; naturally gluten-free)
- Salt: ½ teaspoon
- Large egg: 1
- Parmesan cheese (grated): 40 grams (about ½ cup grated)
- Mozzarella cheese (shredded or grated): 80 grams (about ¾–1 cup)
- Extra Parmesan for topping (optional): a small amount for garnish
- Vegetable oil (for hands): a tiny amount to prevent sticking when shaping
Kitchen Utensils Needed
- Medium saucepan
- Wooden spoon or heat-resistant spatula
- Rubber spatula
- Mixing bowl (optional)
- Baking sheet
- Parchment paper
- Measuring cups and spoons
- Grater (if grating cheese fresh)
Preparation and Cooking Time
Prep Time: 10 minutes
Cooling Time: 5 minutes
Cook Time: 18-20 minutes
Total Time: 33-35 minutes
Yield: Approximately 12-16 cheese bread balls (depending on size)
Copycat Texas de Brazil Cheese Bread Recipe
Step 1: Preheat and Prepare
Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper to prevent the brazilian cheese bread from sticking and ensure easy cleanup. Set the prepared baking sheet aside.
Step 2: Heat the Milk and Oil Mixture
In a medium saucepan, combine ¾ cup milk and ⅓ cup vegetable oil. Place the pan over medium heat and stir occasionally with a wooden spoon. Heat the mixture until it reaches a near-boil-you’ll see small bubbles beginning to form around the edges of the pan. This is the critical temperature for properly cooking the tapioca flour. Do not allow the mixture to reach a full rolling boil, as this can affect the final texture of your pão de queijo.
Step 3: Add the Tapioca Flour and Salt
Remove the saucepan from the heat immediately once you see those first bubbles. Add all 1⅓ cups of tapioca flour and ½ teaspoon salt directly on top of the hot liquid in one addition. Stir vigorously and continuously with your wooden spoon or spatula. The mixture will look lumpy, clumpy, and somewhat strange at first-this is completely normal for this brazilian cheese bread recipe. Continue mixing with energy until no dry flour pockets remain and the mixture forms a cohesive, slightly sticky dough. The heat from the liquid is “cooking” the tapioca starch, which is essential for the proper chewy texture.
Step 4: Cool the Mixture
Allow the tapioca dough to cool and rest in the pan for approximately 5 minutes. This cooling period is important because adding the egg to a mixture that’s too hot will scramble it. The dough should be warm but not steaming hot. During this time, you can prepare your cheeses if you haven’t already grated them.
Step 5: Incorporate the Egg
Add 1 large egg to the cooled tapioca mixture. Using a rubber spatula or clean hands, mix thoroughly until the egg is completely incorporated and the batter becomes smooth and uniform. Since this copycat texas de brazil cheese bread recipe is gluten-free (tapioca flour contains no gluten), you cannot overmix it-mix until everything is evenly combined and the batter is smooth.
Step 6: Add the Cheeses
Stir in 40 grams of grated Parmesan cheese and 80 grams of shredded mozzarella cheese. Mix until the cheeses are evenly distributed throughout the batter. The finished pão de queijo batter should be soft, sticky, and elastic with visible cheese pieces throughout. The combination of Parmesan and mozzarella creates that signature stretchy, gooey center that makes texas de brazil cheese bread so irresistible.
Step 7: Shape the Bread Balls
Lightly coat your hands with a small amount of vegetable oil to prevent the sticky dough from clinging to your fingers. Scoop portions of the dough (about 2 tablespoons each) and roll them between your palms to form smooth balls roughly the size of a golf ball. You can make them slightly smaller for bite-sized appetizers or larger for more substantial portions. Place each shaped ball on your prepared parchment-lined baking sheet, spacing them about 1-2 inches apart. The brazilian bread balls don’t spread significantly during baking, so they don’t need excessive space between them.
Step 8: Optional Topping
For extra flavor and an attractive golden crust, sprinkle a small amount of grated Parmesan cheese on top of each ball. This creates delicious crispy, cheesy bits on the surface of your texas de brazil bread.
Step 9: Bake to Perfection
Place the baking sheet in your preheated 400°F (200°C) oven. Bake for 18–20 minutes, checking at the 18-minute mark. The brazilian cheese bread is done when the balls are puffed up significantly, golden brown on the outside, and have developed light brown spots on top. The exact baking time may vary slightly depending on your oven and the size of your cheese balls. They should sound slightly hollow when tapped and feel firm on the outside.
Step 10: Serve Warm
Remove the baking sheet from the oven and let the pão de queijo cool for 2-3 minutes-they’ll be extremely hot inside! These cheese breads are absolutely best served warm when the cheese is still gooey and stretchy. Serve your copycat texas de brazil cheese bread immediately and watch them disappear! The exterior will be crispy while the interior remains wonderfully chewy with pockets of melted cheese.
Customization and Pairing Ideas for Serving
1. Classic Brazilian Steakhouse Experience
Serve your texas de brazil cheese bread as a starter or side dish alongside grilled meats like picanha (Brazilian sirloin), garlic-rubbed ribeye, or herb-marinated chicken. Pair with chimichurri sauce, farofa (toasted cassava flour), and a fresh tomato and onion salad. This recreates the authentic churrascaria experience at home.
2. Breakfast or Brunch Companion
Transform your pão de queijo into a breakfast treat by serving them warm with scrambled eggs, crispy bacon, and fresh fruit. The cheesy bread pairs beautifully with coffee or Brazilian-style café com leite. You can also split them and fill them with fried eggs and avocado for a gluten-free breakfast sandwich.
3. Appetizer Platter Centerpiece
Create an impressive appetizer spread by arranging your warm brazilian cheese bread on a wooden board surrounded by dipping sauces. Offer options like garlic aioli, spicy honey butter, Brazilian hot sauce (pimenta), herb-infused olive oil, or marinara sauce. Add fresh vegetables and cured meats for a complete charcuterie-style presentation.
4. Soup and Salad Accompaniment
These cheese breads make an excellent substitute for traditional dinner rolls. Serve them alongside hearty soups like black bean soup, tomato bisque, or Brazilian feijoada. They’re also perfect with Caesar salad, mixed green salad, or any soup-and-salad combination where you want a gluten-free bread option.
5. Flavor Variations
Customize your brazilian cheese bread recipe by adding different ingredients to the batter. Mix in crispy bacon bits, sun-dried tomatoes, jalapeños, or fresh herbs like chives, rosemary, or oregano. You can also experiment with different cheese combinations-try aged cheddar, Gruyère, or pecorino romano for unique flavor profiles while maintaining that authentic stretchy texture.
6. Mini Slider Buns
Make slightly larger pão de queijo balls and slice them horizontally once cooled to create gluten-free slider buns. Fill them with pulled pork, BBQ chicken, or Brazilian-style beef for creative mini sandwiches. The cheesy, sturdy texture holds up well to moist fillings without falling apart.
7. Sweet and Savory Brunch Option
For a sweet twist, make a separate batch omitting half the salt and adding a tablespoon of honey to the batter. Serve these slightly sweeter texas de brazil bread balls with butter, jam, or Nutella for spreading. This versatile brazilian cheese bread recipe blender adaptation works beautifully for both sweet and savory cravings at brunch gatherings.
Essential Tips for Perfect Brazilian Cheese Bread
1. Use True Tapioca Flour/Starch
The success of this pão de queijo recipe depends entirely on using authentic tapioca flour (also labeled as tapioca starch-they’re the same thing). Do not substitute with cassava flour, cornstarch, or any wheat-based flour. Tapioca flour is what creates the signature chewy, stretchy texture. Bob’s Red Mill and other specialty brands are widely available in most grocery stores or online.
2. Heat the Liquid Properly
The near-boiling temperature of the milk and oil mixture is crucial for “cooking” the tapioca flour and creating the right consistency. If the liquid isn’t hot enough, the starch won’t gelatinize properly, and your texas de brazil cheese bread will be dense rather than light and airy. Watch for those first bubbles around the edges-that’s your signal to remove from heat.
3. Don’t Skip the Cooling Time
Allowing the tapioca mixture to cool for 5 minutes before adding the egg is essential. If you add the egg to a mixture that’s too hot, it will cook or scramble instead of incorporating smoothly. The mixture should be warm but not steaming. This step ensures a smooth, cohesive batter for your copycat texas de brazil cheese bread recipe.
4. Use Freshly Grated Cheese
While pre-shredded cheese is convenient, freshly grated Parmesan and mozzarella will give you superior flavor and texture in your brazilian cheese bread. Pre-shredded cheeses often contain anti-caking agents that can affect how the cheese melts and stretches. Grate your own cheese for the best gooey, stretchy interior that makes this recipe special.
5. Oil Your Hands Generously
The tapioca dough is naturally sticky and can be challenging to work with. Keep a small bowl of vegetable oil nearby and re-oil your hands frequently while shaping the balls. This makes the process much easier and helps you create smooth, uniform spheres. Some bakers also lightly dampen their hands with water as an alternative to oil.
6. Maintain Consistent Size
Try to make all your pão de queijo balls roughly the same size so they bake evenly. If some are much larger than others, the smaller ones may overbake while the larger ones remain undercooked in the center. Using a small cookie scoop or measuring spoon (about 2 tablespoons) ensures uniform sizing and consistent results.
7. Serve Immediately for Best Texture
While texas de brazil bread can be reheated, nothing compares to eating them fresh from the oven when they’re still warm and the cheese is molten and stretchy. The exterior is at its crispiest and the interior at its gooiest during the first 15-20 minutes after baking. If you must store them, reheat in a 350°F oven for 5-7 minutes to restore some of that fresh-baked texture rather than microwaving, which can make them rubbery.
Storage and Reheating Guidance
Store cooled brazilian cheese bread in an airtight container at room temperature for 1 day or refrigerate for up to 3 days. Reheat in a 350°F oven for 5-7 minutes to restore the crispy exterior and gooey interior. You can also freeze unbaked dough balls and bake directly from frozen, adding 2-3 extra minutes to the baking time.
Texas de Brazil Cheese Bread Recipe
Craving those irresistible, warm, cheesy bread balls from Texas de Brazil? This texas de brazil cheese bread recipe brings the iconic steakhouse experience right to your kitchen! These pillowy, golden puffs-also known as pão de queijo or brazilian cheese bread-feature a crispy exterior with an incredibly gooey, stretchy cheese center that’s utterly addictive.
Ingredients
- Milk: ¾ cup (180 ml)
- Oil: ⅓ cup (vegetable oil, or substitute with olive oil)
- Tapioca flour (also called tapioca starch): 1⅓ cups (about 160–170 g; naturally gluten-free)
- Salt: ½ teaspoon
- Large egg: 1
- Parmesan cheese (grated): 40 grams (about ½ cup grated)
- Mozzarella cheese (shredded or grated): 80 grams (about ¾–1 cup)
- Extra Parmesan for topping (optional): a small amount for garnish
- Vegetable oil (for hands): a tiny amount to prevent sticking when shaping
Instructions
Step 1: Preheat and Prepare
Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper to prevent the brazilian cheese bread from sticking and ensure easy cleanup. Set the prepared baking sheet aside.
Step 2: Heat the Milk and Oil Mixture
In a medium saucepan, combine ¾ cup milk and ⅓ cup vegetable oil. Place the pan over medium heat and stir occasionally with a wooden spoon. Heat the mixture until it reaches a near-boil-you’ll see small bubbles beginning to form around the edges of the pan. This is the critical temperature for properly cooking the tapioca flour. Do not allow the mixture to reach a full rolling boil, as this can affect the final texture of your pão de queijo.
Step 3: Add the Tapioca Flour and Salt
Remove the saucepan from the heat immediately once you see those first bubbles. Add all 1⅓ cups of tapioca flour and ½ teaspoon salt directly on top of the hot liquid in one addition. Stir vigorously and continuously with your wooden spoon or spatula. The mixture will look lumpy, clumpy, and somewhat strange at first-this is completely normal for this brazilian cheese bread recipe. Continue mixing with energy until no dry flour pockets remain and the mixture forms a cohesive, slightly sticky dough. The heat from the liquid is “cooking” the tapioca starch, which is essential for the proper chewy texture.
Step 4: Cool the Mixture
Allow the tapioca dough to cool and rest in the pan for approximately 5 minutes. This cooling period is important because adding the egg to a mixture that’s too hot will scramble it. The dough should be warm but not steaming hot. During this time, you can prepare your cheeses if you haven’t already grated them.
Step 5: Incorporate the Egg
Add 1 large egg to the cooled tapioca mixture. Using a rubber spatula or clean hands, mix thoroughly until the egg is completely incorporated and the batter becomes smooth and uniform. Since this copycat texas de brazil cheese bread recipe is gluten-free (tapioca flour contains no gluten), you cannot overmix it-mix until everything is evenly combined and the batter is smooth.
Step 6: Add the Cheeses
Stir in 40 grams of grated Parmesan cheese and 80 grams of shredded mozzarella cheese. Mix until the cheeses are evenly distributed throughout the batter. The finished pão de queijo batter should be soft, sticky, and elastic with visible cheese pieces throughout. The combination of Parmesan and mozzarella creates that signature stretchy, gooey center that makes texas de brazil cheese bread so irresistible.
Step 7: Shape the Bread Balls
Lightly coat your hands with a small amount of vegetable oil to prevent the sticky dough from clinging to your fingers. Scoop portions of the dough (about 2 tablespoons each) and roll them between your palms to form smooth balls roughly the size of a golf ball. You can make them slightly smaller for bite-sized appetizers or larger for more substantial portions. Place each shaped ball on your prepared parchment-lined baking sheet, spacing them about 1-2 inches apart. The brazilian bread balls don’t spread significantly during baking, so they don’t need excessive space between them.
Step 8: Optional Topping
For extra flavor and an attractive golden crust, sprinkle a small amount of grated Parmesan cheese on top of each ball. This creates delicious crispy, cheesy bits on the surface of your texas de brazil bread.
Step 9: Bake to Perfection
Place the baking sheet in your preheated 400°F (200°C) oven. Bake for 18–20 minutes, checking at the 18-minute mark. The brazilian cheese bread is done when the balls are puffed up significantly, golden brown on the outside, and have developed light brown spots on top. The exact baking time may vary slightly depending on your oven and the size of your cheese balls. They should sound slightly hollow when tapped and feel firm on the outside.
Step 10: Serve Warm
Remove the baking sheet from the oven and let the pão de queijo cool for 2-3 minutes-they’ll be extremely hot inside! These cheese breads are absolutely best served warm when the cheese is still gooey and stretchy. Serve your copycat texas de brazil cheese bread immediately and watch them disappear! The exterior will be crispy while the interior remains wonderfully chewy with pockets of melted cheese.
Notes
Store cooled brazilian cheese bread in an airtight container at room temperature for 1 day or refrigerate for up to 3 days. Reheat in a 350°F oven for 5-7 minutes to restore the crispy exterior and gooey interior. You can also freeze unbaked dough balls and bake directly from frozen, adding 2-3 extra minutes to the baking time.
Nutrition Information:
Yield:
12Serving Size:
1Amount Per Serving: Calories: 180
Common Queries and FAQs
Q: Can I make this texas de brazil cheese bread recipe in a blender?
A: Yes! Many people search for “brazilian cheese bread recipe blender” because you can make this even easier by blending all ingredients together. Simply heat the milk and oil, then add everything (including the tapioca flour, salt, egg, and cheeses) to a blender and blend until smooth. Pour into greased mini muffin tins and bake. This method is faster but produces a slightly different texture-still delicious but less traditional.
Q: Where can I find tapioca flour for this pão de queijo recipe?
A: Tapioca flour (also called tapioca starch) is available in most grocery stores in the gluten-free or international aisles. Look for brands like Bob’s Red Mill, Goya, or Bom Sabor. You can also find it at Asian markets, health food stores, or easily order it online from Amazon or specialty retailers.
Q: Can I substitute the cheeses in this brazilian cheese bread recipe?
A: While Parmesan and mozzarella create the authentic flavor and texture, you can experiment with other cheeses. Try mixing in aged cheddar, Gruyère, provolone, or queso fresco. However, keep at least some mozzarella in the mix for that characteristic stretchy, gooey texture that makes pão de queijo special.
Q: Why is my texas de brazil bread dense instead of airy?
A: This usually happens if the milk-oil mixture wasn’t hot enough when you added the tapioca flour, or if you undermixed the initial mixture. The heat “cooks” the starch and starts the gelatinization process that creates the airy texture. Make sure your liquid is at a near-boil (first bubbles appearing) and mix vigorously for at least a minute.
Q: Can I make this copycat texas de brazil cheese bread recipe dairy-free?
A: It’s challenging because cheese is essential to the flavor and texture. However, you can try using dairy-free milk (like almond or oat milk) and dairy-free cheese alternatives. The texture won’t be quite as stretchy and gooey, but you can still achieve a tasty gluten-free bread roll.
Q: How do I know when my pão de queijo is fully baked?
A: Your brazilian cheese bread is done when it’s puffed up, golden brown on the outside with light brown spots, and sounds slightly hollow when gently tapped. The internal temperature should reach about 200°F if you use a thermometer. They should feel firm on the outside but will still be soft and gooey inside.
Q: Can I freeze the dough or baked cheese bread?
A: Yes to both! For unbaked dough, shape into balls, freeze on a baking sheet until solid, then transfer to a freezer bag. Bake directly from frozen, adding 2-3 minutes to the baking time. For baked bread, freeze in an airtight container and reheat from frozen in a 350°F oven for 8-10 minutes.
Q: What’s the difference between pão de queijo and regular cheese bread?
A: Pão de queijo is made with tapioca flour instead of wheat flour, making it naturally gluten-free. This gives it a unique chewy, bouncy texture that’s completely different from wheat-based cheese breads. The texture is closer to a cheese puff or gougère but denser and more substantial, with an incredibly stretchy, gooey cheese center.
This texas de brazil cheese bread recipe brings the beloved Brazilian steakhouse classic into your home kitchen with authentic flavors and textures that rival the original. Whether you call it pão de queijo, brazilian cheese bread, or simply those amazing cheese puffs from Texas de Brazil, this naturally gluten-free treat is surprisingly easy to master with just a few simple ingredients and techniques.
The combination of crispy golden exterior and incredibly gooey, stretchy cheese interior makes these addictive little breads perfect for any occasion-from casual family dinners to elegant dinner parties. Now that you know the secrets to this copycat texas de brazil cheese bread recipe, you can enjoy this brazilian bread favorite anytime the craving strikes. Gather your ingredients and experience the magic of authentic pão de queijo today!
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