Brazilian Tapioca Flour Buns


A lovely bag of tapioca flour had been sitting in my store cupboard for way too long, so today, it was transformed into these crazy and wonderfully springy cheese puffs known in Brazil as “Pão de Queijo” (cheese bread).

Brazilian cheese buns


  • 300g tapioca flour
  • 240g milk
  • 110g butter
  • 6g salt
  • 100g grated Parmesan (you can also use mature cheddar or similar)
  • 2 eggs

How to make them

  1. Preheat oven to 200°C.
  2. Prepare a non-stick muffin baking tray (for 12 pieces) by greasing with butter.
  3. Combine the milk, butter and salt in a medium-sized pot and bring to a boil. Stir frequently.
  4. Remove the pot from the heat and whisk in the tapioca flour until thoroughly combined. The mixture will turn gelatinous and sticky.
  5. Whisk in the eggs one by one until smooth.
  6. Mix in the grated cheese.
  7. Fill each muffin cup up to about three quarters full.
  8. Bake until golden brown, about 20 minutes.

You see – these tapioca puffs are the easiest bread rolls you’ll ever make! The buns are crispy outside but have a soft, hollow and very chewy texture inside. Best eaten when still warm, but the buns will be good for a few days.

Brazilian manioc buns Brazilian tapioca buns Manioc cheese buns

What is tapioca?

  • Tapioca is starch/flour extracted from the root of the manioc plant (also known as cassava or yuca) which is native to Brazil.
  • It has very low nutritional value in terms of vitamins, minerals or fibre.
  • Tapioca flour is gluten free.
  • It’s a very smooth flour which makes a good thickening and binding agent.
  • It helps add crispness to crusts and chew to baked goods.

Best Bread Making Books


With so much choice of bread baking books out there, it’s hard to find the one book that’s right for you. I’ve bought my fair share of bread books and they are all wonderfully decorative for my kitchen shelf. However, there is only a handful of books I feel really close to and use on a regular basis.

Best bread baking books

I wanted to share my favourite breadbaking books, so here they are.

I. Bread Matters: Why and How to Bake Your Own (Andrew Whitley)

For people passionate about real bread, organic ingredients and sourdough baking. Bread Matters thoroughly explains every aspect of bread making, which ingredients are necessary and which aren’t, provides troubleshooting advice and features a superb selection of recipes. My favourite recipe is Borodinsky Bread, a Russian-style rye bread with coriander seeds, molasses and malt extract.

Bread Matters

II. Flour, Water, Yeast, Salt: The Fundamentals of Artisan Bread (Ken Forkish)

For beginners and more advanced bakers alike, it’s for everyone who wants to bake a top notch loaf at home. The book contains the best introduction to artisan bread baking I’ve come across so far and puts a lot of emphasis on two crucial factors which tend to be frequently brushed over: the importance of time and temperature during the proving process. Recipes range from basic yeasted breads right through to complex levain-based breads and pizzas. My favourite bread is the Overnight Country Blonde, a pure natural sourdough loaf.

Flour Salt Yeast Salt

III. Rustikale Brote aus Deutschen Landen (Gerhard Kellner)

For German speakers only I’m afraid. The book contains about 40 recipes for traditional German breads, mainly using wheat, spelt and rye flours. It’s a great book with clear instructions and easy-to-follow recipes. My favourite bread is ‘Vollkornbrot mit Sonnenblumenkernen’ a deliciously moist loaf with roasted sunflower seeds.

Rustikale Brote in deutschen Landen

What are your favourite bread books? Let me know!