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Brazilian Cheese Bread (Pão de Queijo) – Food Wishes ctm magazine

Learn how to make Brazilian Cheese Bread (Pão de Queijo)! These grain-free, but root-rich buns are easy to make, and feature a chewy, cheesy, bready center, encased in a thin pastry crust. They’re as unique as they are delicious, and can be made with any of your favorite cheeses. Visit https://foodwishes.blogspot.com/2019/01/brazilian-cheese-bread-pao-de-queijo.html for the ingredients, more information, and many, many more video recipes. I really hope you enjoy this easy Brazilian Cheese Bread recipe!

You can also find my content on Allrecipes: http://allrecipes.com/recipes/16791/everyday-cooking/special-collections/web-show-recipes/food-wishes/”



  • Ed Astro on May 10, 2020

    Chef John, you literally saved me last night. I had my girlfriend's parents over for dinner and these were a huge hit. I tried a recipe from this other website the night before as a test run and it was the most flavorless thing I had ever eaten. I found your recipe moments before they came over. In less than half an hour, they were enjoying these amazing puffs. I brushed on a little butter before they were done to give them some color. I believe I didn't wait long enough for the dough mixture to cool before adding the cheese. Anyways, thank you tons for saving a nervous cook!

  • Umi Hamdan on May 11, 2020

    Hello everyone!! Plzz subscribe to this channel to see delicious recipes !!!

  • Chris Tsolakis on May 21, 2020

    Thank you for the recipe. I made those twice. The first time they turned as yours. The second time I used the same method and ingredients but the batter was runny like crepe batter. Nothing like the first time which it was like yours, thick and sticky. What went wrong? Is there anything special that I should have in mind while working with tapioca starch? Thanks in advance!

  • Janelle on May 21, 2020

    So I added extra milk then I should… and I baked them and they went flat. Still tasty! Do anyone knows why it becomes flat?

  • Bill Randolph on June 13, 2020

    You always make everything look perfect and easy. I make as many of your recipes as I can and every time I do my entire kitchen looks like a missle test site and the food well lets just say doesn't look as good as yours.
    But I won't let that stop me.

  • JC on June 16, 2020

    I love this stuff! I’ve had it twice.

  • sergio marin on June 17, 2020

    Is it possible to use cornstarch instead? I can't find tapioca flour.

  • Hauck Araujo on June 19, 2020

    Great job, chef John. I am from the state where pão de queijo is the staple food. And I also would like to comment your recipe. 1-The oil choices usually are butter, lard or tasteless vegetable oil. (Lard make a specially good pão de queijo). 2- you need more eggs. The measurements is usually 1,5 eggs per cup. I personally like the 2egg/cup ratio. 3- the cheese. Minas Gerais (my state) cheese is called canastra cheese and it's the original pão de queijo cheese. Its a semi hard very pungent flavored cheese. I would go for a mixture of queso assadero (the quesadilla cheese) with a touch of pecorino(Italian) or manchego (Spanish) cheese, because those sheep based cheese have the "sting" needed in the flavor. 4- when rolling the balls, we usually do the opposite, you oil your hands (with vegetable oil) and the oily hand does not stick in the dough. And last but not least, we have pão de queijo as a tea treat (to eat with coffee and biscuits) and also to eat juicy meats, like pulled pork (we make a sandwich) or roast beef. Thank you for the show. I love all you recipes.

  • watdreamsmaycum on June 27, 2020

    Will arrowroot starch work as a sub of tapioca flour?!

  • Macnchedda on June 30, 2020

    These take me back to elementary school when a friend of mine from Brazil had his mom cook these cheesy bread balls for our class and I still remember tasting these delicious things that were immediately addicting , years pass and I never remember what these were called till now and thank god there’s recipes to make these 🙏 thank u

  • Inspiringer on July 11, 2020

    I haven't seen my Brazilian mom in 5 years, but I so badly miss eating pão de queijo. The only positive thing I can say about her was that she made good food. It is too bad the rest of her brings bad memories…

  • Cristiano Suzuki on July 18, 2020


  • puggirl415 puggirl on July 18, 2020

    Yum Brazilian gougeres. And easier to make.

  • May Bee on July 20, 2020

    These smell great and taste amazing BUT I can not do the gummy, rubbery texture. My son liked them a lot though!

  • Coala De Bermuda on July 24, 2020

    Iam brazilian

  • Cindy Patricia Valentina on August 1, 2020

    i tried it out but my dough become so oily, the mixture is separated from the oil, i don't know what went wrong can someone help?

  • Xavier on August 11, 2020

    Sad that outside Brasil its hard to find the original cheese that is used to make these, queijo minas. It's a cheese that is more sour
    than the mozzarella and has less fat, and the parmigiano has a much more strong taste.

  • Nonito Cabrera Jr. on August 17, 2020

    "If you have a jagged bitch you can poke it with a damp finger." Jesus Christ. I was not asking for that but now I laughed so hard into my bowl I now have a thick coating of powder fine tapioca on my face.

  • Michael Saelim on August 28, 2020
  • Bee Sian Teh on August 29, 2020

    Chef John, your recipe in video say 1 beaten egg but written recipe says two egg. My Pão De Queijo is too wet so I kept adding more Tapioca flour :(. I think it affects the texture so mine became flat in the oven instead of ball shape. Is there a typo? Cos I’m going to do again next week. Thank you Chef

  • Ligia Macedo on September 1, 2020

    a hot cup of expresso coffee and you will be instantly teletransported to Brazil 🇧🇷

  • Dan Webster on September 27, 2020

    OMG I have gained so much respect brother! You are amazing.

  • Sahar Arshad on September 29, 2020

    Can i used plain all purpose flour?

  • Pedro Filizzola on October 7, 2020

    As brazilian i must say you were great in this recipe! I'll make it at home.

  • Mia Gerardo on October 15, 2020

    To achieve a more Brazilian result, you should try this recipe with grated halloumi cheese, it is more similar to "Minas" cheese, the most traditional for this recipe, than mozzarella or parmesan. And I LSO use butter, lots of it!

  • Giygas on November 8, 2020


  • M D on November 9, 2020

    These look delicious 😋 do I eat this alone or eaten with something else?

  • Maze Arc on December 13, 2020

    If you had these at Chama De Guacha……. man

  • First Name Last Name on January 13, 2021

    Man, I gotta start making these ey. So easy to make yet it’s so expensive! Thanks chef John 🙏

  • Fillbilly on March 13, 2021

    Brazilian cheese bread makes me fell that God must be Brazilian

  • MOYLATOID Videos on March 14, 2021

    I like mine with salmon spread and kalamata olives.

  • MEGA TECH BODY on March 19, 2021

    I liked the RedLetterMedia music at the beginning

  • K J - Princess Aria on March 25, 2021

    Ah, I love pão de queijo! I normally have to buy them from a pricy açaí bowl cafe. Figured that I can try making them myself!

  • Nicole Davis on April 11, 2021

    Omg!!!! I always buy them in the store, now I can make my own!!😃😃😃 Thanks for sharing.❤️❤️❤️❤️❤️

  • Droo Zilla on April 14, 2021

    Tapioca STARCH. Polvinho Doce/Azedo. Flour will make something closer to a biscuit from a cheesy bay. Take it from someone who bought manioc flour the first time.

  • agr!doce on May 20, 2021

    Heey i loved that video
    I am from Minas Gerais in Brazil,here where this recipe are invented,i love it,that a little diferent of the way that my family do it,but i loved that,now i wanna try to do my cheese bread like that

  • Iriny M Riad on July 11, 2021

    Can I use a Mix of All-purpose flour & Cornstarch Or Just Cornstarch instead of tapioca flour in Brazilian cheese bread?

  • Ma To on July 12, 2021

    Can the oil be replaced by butter?

  • Jonathan Aronson on July 16, 2021

    I love this recipe so much-I have to have them with my seafood stew.

  • Annabella-Bug on September 29, 2021

    Who cares what it’s called? Ummmm I do. It’s my country’s language….how absolutely disrespectful 🙄

  • Patrick Cardon on October 2, 2021

    These looks as scrumptious, fluffy and yummy as the ones I ate over there!

  • Betty Pang on October 8, 2021

    Dear chef : yours look amazing 😉 I followed your recipe – mine was flattened somewhat and actually golden brown and therefore tougher … 🙁

  • tortiraz on October 16, 2021

    Chef John, Is it possible I cook this on an aluminium foil covered with another foil and place it on top of the same BBQ stove while I cook the steaks?

  • Snodge Kat on November 21, 2021

    I’ve cooked scared. It’s not fun, lolo

  • From Chronic To Cure on December 15, 2021

    Just made it…and all the gluten free folks are saying AMEN.

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