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Easy Shortcut Brazilian Cheese Bread

A quick and easy gluten-free cheese bread made with tapioca flour and cheese, perfect for snacks or meal prep.
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Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Servings: 24 mini breads
Course: Appetizer, Snack
Cuisine: Brazilian, Gluten-Free
Calories: 120
Ingredients Method Notes

Ingredients
  

Batter Ingredients
  • 2/3 cup milk Use low-fat milk for a lighter option.
  • 1/3 cup extra virgin olive oil
  • 1 large egg For higher protein, add an extra egg.
  • 1 1/2 cups tapioca flour Ensure it's certified gluten-free if needed.
  • 1 tsp salt
  • 1/4 cup shredded white cheddar Can substitute with other cheeses.
  • 1/4 cup shredded mozzarella cheese For different flavors, try parmesan or pepper jack.

Method
 

Preparation
  1. Preheat oven to 400°F. Grease a 24-count mini muffin pan generously with butter or oil.
  2. Add the milk, olive oil, egg, tapioca flour, salt, and cheeses to the blender and blend until smooth.
  3. Pour the batter into the prepared muffin pan holes, filling each one to just below the top.
Baking
  1. Bake at 400°F for 14-16 minutes.
  2. Remove from the oven and let cool in the pan for a couple of minutes, then gently remove from the pan and serve.

Notes

These cheese breads are best served warm. Pair with salads, Greek yogurt, or lean meats for a complete meal. Can freeze well for up to 3 months.