Vegan Brazilian cheese bread

    1 hour 5 min

    This is my version of "pão de queijo", the beloved gluten-free Brazilian cheese bread made with tapioca flour; the result has a satisfyingly chewy interior and crisp exterior. The individual rolls can be frozen and cooked from frozen.


    Washington, United States
    3 people made this

    Makes: 80 small rolls

    • 675g tapioca flour
    • 3 teaspoons salt, or to taste
    • 125g nutritional yeast
    • 235ml water
    • 160ml vegetable oil
    • 980g plain mashed potatoes
    • 2 tablespoons gluten free baking powder

    Prep:25min  ›  Cook:40min  ›  Ready in:1hr5min 

    1. Preheat the oven to 180 C / Gas 4.
    2. In a large bowl, mix together the flour, salt and nutritional yeast.
    3. In a saucepan over a high heat, combine the water and oil and bring to the boil; once boiling pour over the dry ingredients, mixing everything together with a spatula.
    4. Add the potatoes and the baking powder and work the dough until it becomes uniform and smooth. Make small rolls and place them on a baking tray (either oiled or covered with baking parchment).
    5. Bake the rolls in the preheated oven for 40 minutes until cracking slightly and blushing golden brown. Remove from the oven and serve warm, or allow to cool on a cooling rack before enjoying.

    Freezing the rolls

    At the end of step four, you have the option to bake or freeze the rolls. To freeze them place them on a baking tray in the freezer until hard, then transfer to a reclosable food bag. They keep in the freezer for about 3 months.


    It is easy to add a little variation to this recipe by adding roasted garlic, chopped olives, tapenade or mixed herbs.

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