Breakfast · Baked

Pão de Queijo (Cheese Bread)

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Naturally gluten-free by tradition, not by trend.

Small, chewy baked rolls made from tapioca/cassava starch and cheese, crisp outside and stretchy inside, sold hot from bakeries and street carts especially in Minas Gerais.

Why it's made this way: Cassava was a staple crop long before wheat was widely available in Brazil, so the bread's gluten-free base reflects centuries-old ingredient availability, not a modern dietary choice.