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Gluten Free Brazilian Cheesy Dinner Rolls [pão de queijo]| Baking Advetures | Kenwood Cooking Chef

Been meaning to bake these Brazilian pão de queijo for a while now since I was on the gluten-free diet.

But since then, I have been told by my doctor that it won’t work for me. So I am off it but still bake for those with gluten intolerance.

This recipe  is from Flavor City modified for the Kenwood Cooking Chef. However for this recipe all you need is a blender :p


The finished product :)
For some reason, different muffin tins produced different paos. The finished product 🙂

Check out the recipe below ^^

Cooking Time: 15 minutes

Makes 24 cheese rolls


  • 1 egg
  • 1 cup of whole milk
  • 1/2 cup veggie oil
  • 5 ounces of grated Parmesan or pecorino cheese
  • 1/4 tsp baking powder
  • 1 tsp kosher salt
  • 1.5 cups tapioca flour/starch


  1. Pre-heat  oven to 195 degree C [385 degrees F]
  2. Butter your mini muffin tins
  3. Set the timer to 10 seconds
  4. Add to the blender and blend on max speed for the time set
    • 1 egg
    • 1 cup of whole milk
    • 1/2 cup veggie oil
    • 142 g [5 ounces] of grated Parmesan or Pecorino cheese
  5. With the blender off, add
    • 1/4 tsp baking powder
    • 1 tsp kosher salt
  6. Turn the blender on speed 4, add one large spoonful at a time
    • 1.5 cup  tapioca flour
  7. Once all the flour is added and the mixture has blended together, turn off blender.
  8. Add batter to a mini muffin tin, and fill almost all the way to the top.
  9. You can just pour from the blender or you can use a spoon that has been greased with oil to fill the muffin tin with batter if you want.
  10. Bake for 15-20 minutes, or until golden brown.

*Cook’s note: The traditional Brazilian recipe calls for sour tapioca flour, if you can’t find it, normal tapioca flour works fine. Tapioca flour is the same as tapioca starch.

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