Mediterranean Brazilian Cheese Bread with Special Yogurt
This Brazilian cheese bread, also known as Pão de Queijo, is naturally gluten-free and delightfully chewy. The addition of Greek yogurt gives it a subtle tang and extra softness, while tapioca flour provides the characteristic springy texture. Grated cheese adds savory richness, and the recipe is versatile—perfect for breakfast, snacks, or serving alongside soups and salads. It’s quick to make, requires minimal ingredients, and yields bite-sized, flavorful breads that are irresistibly soft inside with a lightly crisp exterior.
Time
Prep Time: 10 minutes
Cook Time: 15–20 minutes
Total Time: 30 minutes
Ingredients
Dry & Base Ingredients:
1–1½ cups (85–170 g) tapioca flour/starch
¼–⅓ cup oil (canola, olive, or a mix of olive/vegetable oil + 2 tbsp melted butter)
¼ cup water
Up to 1 tsp salt (fine Himalayan salt works well)
Wet Ingredients:
1 large egg, room temperature
⅓ cup Greek yogurt (plain)
Cheese:
¾ cup grated Parmesan, or ½ cup (65 g) cheese for a dairy-free option, or about 3 oz shredded cheese (Queso fresco, Mozzarella, Parmesan)
Optional: extra cheese to sprinkle on top
Optional Seasoning:
⅛ tsp garlic powder
For greasing the pan:
Butter, oil, or coconut oil (if not using silicone muffin tin or parchment paper)
Instructions
Preheat oven
Preheat the oven to 375°F (190°C). Grease a muffin tin or line with silicone cups or parchment paper.
Mix wet ingredients
In a medium bowl, whisk together the egg, Greek yogurt, oil, water, and salt until smooth.
Add cheese and optional seasoning
Stir in grated cheese and garlic powder (if using) until evenly combined.
Incorporate tapioca flour
Gradually add the tapioca flour, mixing until the dough is smooth and slightly sticky. It should be thick enough to scoop but soft.
Shape and fill the pan
Using a spoon or cookie scoop, portion the dough into the prepared muffin cups, filling about ¾ full. Sprinkle additional cheese on top if desired.
Bake
Bake for 15–20 minutes, until the tops are lightly golden and the cheese breads have puffed.
Cool slightly and serve
Let cool for a few minutes in the pan before serving. Enjoy warm for the best texture, with a slightly crisp exterior and chewy, cheesy interior.
Tips & Variations
Tapioca Flour: Use finely ground tapioca starch for the best texture. Slightly more flour (up to 1½ cups) will give a firmer bread, while less keeps it very chewy.
Cheese Options: Parmesan adds sharpness, Mozzarella adds stretch, and Queso fresco gives a mild, creamy flavor. You can also mix cheeses for extra depth.
Yogurt Choices: Greek yogurt works best for creaminess, but full-fat plain yogurt is fine. Avoid flavored yogurts.
Flavor Enhancements: Add ⅛ tsp smoked paprika, a pinch of cayenne, or fresh herbs like finely chopped parsley or chives for extra Mediterranean flair.
Pan Alternatives: Use silicone muffin cups or a parchment-lined baking sheet for easy removal. Grease thoroughly if using metal pans.
Serving Suggestions: Serve warm as a snack, breakfast, or alongside soups and salads. They can also be split and filled with savory spreads or dips.
Make Ahead: The dough can be refrigerated for a few hours before baking. Bake fresh just before serving for the best texture.
Dairy-Free Option: Use plant-based cheese and yogurt alternatives, such as cashew cream or almond-based cheese, to keep it gluten-free and dairy-free.
Q&A
Q: Can I make this bread dairy-free?
A: Yes. Use plant-based cheese alternatives and substitute Greek yogurt with unsweetened soy, almond, or coconut yogurt.
Q: Can I freeze these cheese breads?
A: Absolutely. Freeze baked breads in an airtight container for up to 2 months. Reheat in the oven at 350°F (175°C) for 5–7 minutes. You can also freeze the raw dough and bake directly from frozen, adding a couple extra minutes to the bake time.
Q: Can I make them smaller or bite-sized?
A: Yes. Use mini muffin tins for smaller, snack-sized breads. Baking time will be slightly shorter, about 10–12 minutes.
Q: Can I add herbs or spices?
A: Definitely. Fresh or dried herbs like parsley, oregano, thyme, or a pinch of smoked paprika or garlic powder enhance the flavor.
Q: Why are my breads chewy but not puffy?
A: Make sure the tapioca flour is measured correctly and the dough is thick enough to hold shape. Also, avoid overmixing once the flour is added to maintain a good airy texture.
Nutrition
(per 1 piece, makes ~12)
Calories: ~100
Fat: 6g
Saturated Fat: 2.5g
Carbohydrates: 9g
Sugar: 0.5g
Fiber: 0.5g
Protein: 3g
(Values are approximate and may vary depending on the exact ingredients used.)
Conclusion
Mediterranean Brazilian Cheese Bread with Special Yogurt is a naturally gluten-free, soft, and chewy bread with a subtle tang and rich, cheesy flavor. Quick to make and versatile, it’s perfect for breakfast, snacks, or serving alongside soups and salads. With simple tweaks like adding herbs, spices, or extra cheese, you can customize it to your taste. Warm and aromatic, these little breads are a satisfying bite with authentic Mediterranean flair.