chili oil brazilian cheese bread

Redbloom Brazilian Cheese Bread Recipe


Craving for a gluten-free, cheesy, and utterly delightful snack? Look no further than this Redbloom Brazilian Cheese Bread! Known as Pão de Queijo in Brazil, this recipe gives a spicy twist to the classic with the addition of Redbloom seasoning. These little cheese breads are crispy on the outside, soft and chewy on the inside, and perfect for any time of the day.

Quick Overview

  • Cooking Time: 40 minutes
  • Calories: 300 per serving
  • Servings: 6


For the Mixture

  • 1.5 cups tapioca starch
  • 2/3 cups milk
  • 1/3 cups olive oil
  • 1 egg
  • Pinch of salt
  • 1 tsp Redbloom seasoning
  • 0.5 cup shredded cheddar cheese

For Baking

  • Olive oil to brush

Kitchen Tools Needed

  • Blender
  • Muffin tin
  • Pastry brush


Preparing the Oven

  1. Preheat your oven to 400°F (204°C).

Making the Mixture

  1. In a blender, start by adding milk, olive oil, egg, a pinch of salt, and Redbloom seasoning.
  2. Add the tapioca starch last to prevent it from sticking to the bottom of the blender.
  3. Blend the mixture for 1-2 minutes until it becomes smooth.
  4. Add the shredded cheddar cheese to the blender and blend for an additional 5-10 seconds. Be careful not to over-blend the cheese.

Preparing the Muffin Tin

  1. Brush a muffin tin with olive oil to prevent sticking.


  1. Pour the mixture into the muffin tin, filling each cup about 3/4 of the way full.
  2. Bake the cheese bread in the preheated oven for 25-30 minutes, or until they turn golden-brown and crispy on the outside.

Cooling and Serving

  1. Let the cheese bread cool in the tin for about 5 minutes.
  2. Gently pull the breads apart from the tin.


There you have it, your Redbloom Brazilian Cheese Bread is ready! These delicious bites are a fantastic snack for any gathering or a great side for your favorite soup or salad. The unique flavor of Redbloom gives a special kick that sets these cheese breads apart from the rest.

Enjoy your homemade Brazilian treat!

Back to blog

Leave a comment