Prep Time: 5 mins | Cook Time: 15 mins | Total Time: 20 mins | Servings: 12
Cloud-like cheese bread made with tapioca flour. Gluten-free, chewy Brazilian Cheese Bread that is super easy to make. With just a few simple ingredients and five minutes to prep, these beautiful cheesy treasures are ready in under twenty minutes.
Also known as Pao de Quiejo, are a simple Brazilian cheese bread. Wonderful and so addictive that I have to triple the recipe. And the batter you can make ahead and simply store in the fridge for up to a week.
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Ingredients
1/3 cup olive oil
2/3 cup milk we used raw (you are welcome to use what you have)
1 1/2 cup tapioca flour
1 Egg, room temperature
1 teaspoon salt or more – to taste
1/2 cup grated cheese Parmesan or other
How to make Super Easy Brazilian Cheese Bread
Step 1: Prepare the oven. Preheat it to 400 degrees F.
Step 2: Using butter, generously grease a mini muffin pan and set it aside.
Step 3: Place the milk, room temperature egg, oil, cheese, and salt in a blender or KitchenAid. Mix well.
Step 4: Add the tapioca flour to the combined mixture in the blender or KitchenAid half a cup at a time, mixing on high and scraping down the sides until all the tapioca flour has been added.
Step 5: Into the prepared mini muffin tin, pour the batter and 1/8-inch space on top.
Step 6: Place in the preheated oven and bake for about 15 to 18 minutes until light golden brown.
Note:
You can make the batter ahead of time, just store it in the fridge for up to a week.
Nutrition Facts:
Calories: 210kcal | Carbohydrates: 27g | Protein: 3g | Fat: 11g | Saturated Fat: 3g | Cholesterol: 25mg | Sodium: 266mg | Potassium: 38mg | Sugar: 1g | Vitamin A: 140IU | Calcium: 88mg | Iron: 1mg
Ingredients
- 1/3 cup olive oil
- 2/3 cup milk we used raw (you are welcome to use what you have)
- 1 1/2 cup tapioca flour
- 1 Egg, room temperature
- 1 teaspoon salt or more - to taste
- 1/2 cup grated cheese Parmesan or other
Instructions
Step 1: Prepare the oven. Preheat it to 400 degrees F.
Step 2: Using butter, generously grease a mini muffin pan and set it aside.
Step 3: Place the milk, room temperature egg, oil, cheese, and salt in a blender or KitchenAid. Mix well.
Step 4: Add the tapioca flour to the combined mixture in the blender or KitchenAid half a cup at a time, mixing on high and scraping down the sides until all the tapioca flour has been added.
Step 5: Into the prepared mini muffin tin, pour the batter and 1/8-inch space on top.
Step 6: Place in the preheated oven and bake for about 15 to 18 minutes until light golden brown.
Notes
You can make the batter ahead of time, just store it in the fridge for up to a week.
