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Brazilian Cheese Bread Recipe

Brazilian · Appetizer · 30 min total

These gluten-free Brazilian cheese puffs are crispy on the outside, chewy and cheesy on the inside, and incredibly easy to make with tapioca flour.

Ingredients

• 1 cup whole milk
• 1/2 cup vegetable oil
• 1 teaspoon salt
• 2 cups tapioca flour
• 2 large eggs
• 1 1/2 cups grated Parmesan cheese (or a mix of Parmesan and mozzarella)

Instructions

1. Preheat oven to 400°F (200°C). Grease a mini muffin pan or line with paper liners.
2. In a small saucepan, combine milk, oil, and salt. Bring to a boil over medium-high heat.
3. Remove from heat and immediately add tapioca flour all at once. Stir vigorously with a wooden spoon until a smooth, sticky dough forms. Let cool for 5 minutes.
4. Add eggs one at a time, mixing well after each. The dough will look lumpy at first but will come together.
5. Stir in grated cheese until well combined.
6. Scoop tablespoon-sized balls of dough into the prepared muffin cups (fill almost to the top).
7. Bake for 15-20 minutes until puffed and golden brown. Serve warm.

Tips

• For best texture, serve immediately after baking. Reheat in a 350°F oven for 5 minutes.
• You can substitute up to half the Parmesan with mozzarella for a stretchier cheese bread.
• Store leftovers in an airtight container at room temperature for up to 2 days.

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