Brazilian Cheese Bread (Gluten Free)
GET READY for the most insanely addictive little snack that has ever come out of my kitchen!! 🤤
These little cheese puffs are life-changing. Especially for us GF folks. Everyone who tries them LOVES them!
Have you ever had Brazilian Cheese Bread? It’s commonly served at Brazilian Steakhouses like Fogo de Chão (you know, where you eat so much you have to hibernate for days afterwards 🐻). I’ve also spotted them in the freezer section at the grocery store but from what I’ve seen they are rather pricey, and I’m telling you, they are so fun and easy to make at home!
In terms of ingredients, the star of the show here is tapioca flour. It’s a starchy, slightly sweet flour that’s made from cassava. It makes these bread puffs nice and light and airy. Plus it’s naturally gluten-free, if you’re into that.
The other showstopper ingredient here is none other than cheese 😍 (of course!). Therefore, this recipe is #notvegan, unless you know of a vegan cheese that you can grate and melts well in the oven (if you do.. please let me know!). Since cow dairy and my stomach are not friends, I use a goat cheddar in this recipe and it’s super delicious. Any semi-hard cheese (think: gouda, cheddar, gruyere) would work great!
My favorite way to serve this recipe is as an appetizer/snack (maybe even with some wine 🍷, who knows!) or alongside a bowl of soup (such as my Stuffed Pepper Soup!).
Pro Tip: If you have not yet invested in a kitchen scale, DO IT NOW! It makes measuring ingredients (especially flours) not only more accurate, but way easier! No more dirtying all the measuring cups unnecessarily. Best $13 you will ever spend. Prove me wrong 😜.
OK everyone start yer ovens!!! Hope you love this recipe!
Brazilian Cheese Bread Puffs
Equipment
- Blender or Food Processor
- Mini Muffin Pan
- Kitchen Scale
Ingredients
- 1 egg
- ⅓ cup extra virgin olive oil
- ⅔ cup milk (I use half goat milk and half almond milk)
- ¾ tsp salt
- 180 grams tapioca flour
- ½ cup grated cheese (I use goat cheddar)
Instructions
- Preheat oven to 400F.
- Add all ingredients (except cheese) to your blender or food processor mix until completely combined. I *highly* recommend you weigh out the tapioca flour with a kitchen scale! This will guarantee the right amount of each ingredient.
- Add the grated cheese and pulse until the cheese is evenly distributed into the batter. The cheese should be the size of very small beads.
- Pour batter directly into mini muffin pan, about 1/3 way full.
- Bake on the middle rack for 20 minutes.
- Enjoy right away! But don't worry, they're great the next day too. 😉
Let me know in the comment below if you make them!
💚Katy