Texas de Brazil Cheese Bread Recipe

Texas de Brazil cheese bread is one of those things people plan their entire meal around. You sit down expecting steak, and suddenly these warm, chewy little rolls arrive and completely steal the show. The outside is lightly crisp, the inside is stretchy and airy, and the cheesy flavor hits immediately. The first time I tried making them at home, I underestimated how important texture was.

My early batches were either too dense or oddly dry. Once I learned how tapioca flour behaves and stopped rushing the baking process, everything changed. This version comes incredibly close to what you get at the restaurant, and now I make them regularly—even when steak isn’t on the menu.

Ingredients

Cheese Bread Dough

• 1 cup whole milk
• ½ cup water
• ¼ cup vegetable oil
• 1 teaspoon salt
• 2 cups tapioca flour
• 1 large egg
• 1 cup freshly grated Parmesan cheese

Optional Add-Ins

• ¼ cup shredded mozzarella for extra stretch
• Pinch of garlic powder for subtle savory flavor

Preparation and Baking Time

• Prep Time: 15 minutes
• Cook Time: 20–25 minutes
• Total Time: About 40 minutes
• Servings: 20–24 small cheese breads

Instructions

Heating the Liquid Base

• In a saucepan, combine milk, water, oil, and salt
• Bring just to a gentle boil, stirring occasionally
• Remove from heat immediately

This step matters more than it seems. Overheating can affect how the dough comes together, which was one of my early mistakes.

Forming the Dough

• Place tapioca flour in a large mixing bowl
• Carefully pour the hot liquid mixture over the flour
• Stir until a sticky, stretchy dough forms

The dough will look glossy and elastic. That’s exactly what you want.

Adding Egg and Cheese

• Let the dough cool slightly for 2–3 minutes
• Stir in the egg until fully incorporated
• Add Parmesan cheese and mix until smooth

Adding the egg too early can scramble it, so letting the dough cool briefly makes a big difference.

Shaping

• Preheat oven to 375°F
• Lightly grease a mini muffin tin or baking sheet
• Spoon dough into wells, filling about ¾ full

Using a muffin tin gives that classic round shape and helps them rise evenly.

Baking

• Bake for 20–25 minutes until puffed and lightly golden
• Remove from oven and let cool for 5 minutes

They’ll deflate slightly as they cool, which is normal and gives that signature chewy interior.

@thecookingfoodie

Tips for Authentic Texas de Brazil Texture

• Use tapioca flour only, not substitutes
• Grate cheese fresh for smoother melting
• Don’t overbake or they’ll lose chewiness
• Serve warm for the best flavor
• Use a muffin tin for consistent results

Variations and Substitutions

Extra Cheesy Version

• Add mozzarella or provolone for more stretch

Garlic Cheese Bread

• Add a pinch of garlic powder or roasted garlic

Dairy-Free Option

• Use dairy-free cheese and plant-based milk
• Texture may change slightly, but still enjoyable

Make Them Bigger

• Use a standard muffin tin
• Increase baking time by 5–7 minutes

Serving Suggestions

Texas de Brazil cheese bread pairs perfectly with:

• Grilled steak or churrasco-style meats
• Roasted chicken
• Soups and stews
• Salads as a bread replacement
• Breakfast with eggs and fruit

I’ve even served them as appetizers with a small bowl of garlic butter on the side, and they disappear fast.

Storage and Reheating

Storage

• Store in an airtight container
• Keep at room temperature for 1 day or refrigerate for up to 3 days

Reheating

• Reheat in a 350°F oven for 5–7 minutes
• Avoid microwaving, which softens the exterior

They’re best fresh, but reheating in the oven brings back much of the original texture.

FAQs

Is this the same as Brazilian pão de queijo?

Yes, this is a copycat version inspired by traditional pão de queijo, similar to what Texas de Brazil serves.

Can I freeze the dough?

Yes. Freeze portioned dough and bake directly from frozen, adding a few extra minutes.

Why is my dough too runny?

This usually happens if measurements are off or the liquid was too hot when mixed.

Can I use pre-shredded cheese?

Freshly grated cheese melts better and gives a smoother texture, but pre-shredded works in a pinch.

Why didn’t my cheese bread puff?

Old tapioca flour or overmixed dough can affect the rise.

Are these gluten-free?

Yes. Tapioca flour is naturally gluten-free.

There’s something incredibly satisfying about pulling a tray of these cheese breads from the oven and watching them disappear within minutes. Once you understand the texture and timing, this Texas de Brazil–style cheese bread becomes one of those recipes you rely on whenever you want something warm, comforting, and guaranteed to impress.