America's Test Kitchen Brazilian Cheese Bread Recipe: Pull-Apart Crust With Gooey Queijo Inside

America's Test Kitchen Brazilian cheese bread delivers the perfect balance of crispy, pull-apart crust and gooey, melty queijo inside—every bite is a revelation. This recipe captures the soul of Brazil's beloved pão de queijo with a foolproof method that ensures tender, airy pockets and a satisfying chew.

The secret lies in the precise ratio of tapioca flour and eggs, which creates that signature texture that keeps everyone reaching for seconds.

What sets this version apart is the way the dough develops during its rest time, allowing the gluten to relax while the cheese begins to soften just enough to create those irresistible pockets when baked.

You'll work with simple ingredients—tapioca flour, eggs, oil, and of course, that essential Brazilian cheese—but the technique transforms them into something extraordinary. The result is a loaf that's light enough to eat as an appetizer yet substantial enough to share as a side.

By the time it emerges from the oven, you'll have golden-brown bread with a crisp exterior and a tender, chewy interior filled with melted queijo that stretches with every pull.

The aroma alone will have everyone gathering around your table, and the first bite delivers that perfect combination of textures and flavors. This is the kind of bread that makes any meal feel special—whether served with coffee, alongside soups, or as a standalone treat.

Once you try this version, you'll understand why it's become a kitchen staple. The recipe builds on America's Test Kitchen's reputation for precision cooking, ensuring consistent results every time. Let's get started on creating your own batch of this beloved Brazilian classic.

Ingredients for america's test kitchen brazilian cheese bread

Four simple ingredients transform into golden, pull-apart Brazilian cheese bread with crispy crust and gooey centers.

The tapioca flour is non-negotiable—it's what gives this bread its signature texture. Bob's Red Mill or Anthony's Goods are reliable brands, and you'll want the fine white kind, not the instant kind. If you can't find Brazilian queijo, Minas cheese or Parmesan work in a pinch, but the real stuff makes all the difference. The eggs should be at room temperature (pop them in warm water for 5 minutes if they're cold), and the oil? Vegetable or canola keeps things neutral. I always grab extra cheese because it's the star of the show—don't skimp.

No tapioca flour? Cornstarch plus a little extra milk gets you close, but the texture won't be quite the same. Short on queijo? Parmesan or mozzarella blends work, but they won't melt as beautifully. The garlic powder is totally optional—if you love it, use it; if you're neutral, skip it. For the sesame seeds, toasted sesame oil brushed on top before baking adds another layer of flavor. And if you're making this ahead, pre-shred your cheese—it saves time later. The dough is delicate, so handle it gently when shaping.

This dough needs at least 1 hour of rest time—don't rush it. Cover it with plastic wrap and let it chill in the fridge. The bread keeps well for 2 days at room temperature, wrapped tightly, but it's best fresh out of the oven. If you're prepping ahead, you can freeze the shaped loaf (before baking) for up to 1 month. Just thaw overnight in the fridge before baking. And pro tip: bake it on a pizza stone if you've got one—crispier crust guaranteed.

Step-by-step instructions for america's Test Kitchen Brazilian cheese bread recipe

Here's how to make this irresistible pull-apart bread with a crispy crust and gooey Brazilian queijo center.

In a large mixing bowl, combine the 2 cups tapioca flour, 0.5 tsp salt, 0.5 tsp baking powder, and 0.25 tsp garlic powder. Whisk these dry ingredients together until evenly distributed—this ensures your bread will rise properly and have that perfect airy texture.

In a separate bowl, beat the 2 whole large eggs until just combined, then whisk in the 0.5 cup vegetable oil and 0.25 cup warm milk. Pour this wet mixture into the dry ingredients and stir gently with a wooden spoon until just combined. You're looking for a thick, shaggy dough that comes together when pressed—don't overmix or you'll develop gluten and lose that tender crumb.

Fold in the 1.5 cups shredded Brazilian queijo cheese using your hands or a rubber spatula. The cheese should be evenly distributed throughout the dough. Here's the thing—don't worry if the dough looks too wet or sticky at this point. The cheese will help bind everything together as it bakes.

Transfer the dough to a lightly greased 9-inch round baking pan. Using a wet spatula, spread the dough evenly into the pan, pressing down gently to create an even layer. The dough should come up about 1 inch high in the center—this creates that beautiful pull-apart effect when baked.

Sprinkle the 1 tablespoon sesame seeds evenly over the top of the dough. This adds a nice crunchy contrast to the soft interior. Cover the pan with plastic wrap and let it rest at room temperature for 30 minutes. This resting period allows the dough to relax and helps prevent cracking during baking.

While the dough rests, preheat your oven to 375°F. I like to use the middle rack position for even heat distribution. The oven should be fully preheated before you put the bread in—this ensures even baking and that perfect golden crust.

Remove the plastic wrap from the pan and bake for 25-30 minutes until the top is golden brown and the edges are pulling away slightly from the pan. You'll know it's done when the internal temperature reaches 190°F—this is the perfect balance of crispy exterior and gooey interior.

Here's where it gets fun—the bread should look slightly underbaked in the center when you take it out. That's normal! The residual heat will continue cooking it as it sits. Let it cool in the pan for 10 minutes before attempting to cut or serve. This resting period allows the cheese to set slightly and makes it easier to pull apart.

For the best results, serve immediately while still warm. The bread should have a crispy, golden crust that gives way to a soft, chewy interior filled with melted Brazilian queijo cheese. Each pull should reveal that beautiful gooey center—this is what makes this recipe so special.

While not part of the original recipe, I like to serve this bread with a simple garlic butter dipping sauce. In a small saucepan, melt 2 tablespoons of softened butter over low heat. Add 1 teaspoon of minced garlic and cook for 1 minute until fragrant. Remove from heat and stir in 1 teaspoon of lemon juice. This adds a nice tangy contrast to the rich cheese bread.

Drizzle this garlic butter sauce over individual portions or serve it on the side for dipping. The warm bread soaks up the sauce beautifully, creating an extra layer of flavor with each bite. This is particularly good if you're serving it as an appetizer or with soups and salads.

Dietary considerations for this recipe

Gluten-Free Adaptation

This recipe is naturally gluten-free since it relies on tapioca flour instead of wheat flour, making it perfect for those with celiac disease or gluten sensitivities. The 2 cups tapioca flour provides the structure and chewiness without any gluten proteins.

Just ensure your Brazilian queijo cheese is certified gluten-free, as some brands may contain additives with wheat. I’ve tested this with Bob’s Red Mill tapioca flour and it delivers the same perfect texture. 🌾

Dairy-Free Substitutes

For a dairy-free version, replace the 1.5 cups Brazilian queijo with 1.5 cups shredded dairy-free mozzarella, like Miyoko’s or Violife brands. These melt beautifully and provide that gooey center. You’ll also need to swap the milk for unsweetened almond milk or oat milk to keep the dough cohesive.

The texture will be slightly less rich, but still delicious. I’ve found that adding 1 tbsp nutritional yeast enhances the cheesy flavor.

Lower-Carb Option

To reduce carbs, use 1.5 cups almond flour in place of 1 cup tapioca flour, keeping the remaining 0.5 cup tapioca flour for binding. This cuts carbs by about 30% per serving while maintaining a tender crumb.

Pair it with dairy-free cheese for a keto-friendly version. I’ve tested this with Lundberg almond flour, and it works well—just expect a slightly denser texture. The sesame seeds add crunch without extra carbs. 🥜

Nut-Free Version

If you’re avoiding nuts, skip the sesame seeds and their oil. Instead, sprinkle 1 tbsp poppy seeds or everything bagel seasoning on top for flavor without allergens. For extra crunch, brush the baked bread with olive oil and sprinkle with coarse sea salt after baking.

The flavor remains rich and satisfying—just nut-free. Always double-check your cheese for nut cross-contamination if allergies are a concern. 🧂

Vegan Adaptation

For a fully vegan version, replace the eggs with 2 tbsp ground flaxseed mixed with 6 tbsp water (let it sit for 5 minutes to gel). Use 1.5 cups vegan mozzarella shreds and ensure your tapioca flour is certified vegan.

The dough will be slightly stickier, so wet your hands when shaping. I’ve found Follow Your Heart vegan cheese works best for meltiness. Bake as directed, but expect a denser texture—still delicious! 🌱

Frequently asked questions