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Brazilian Cheese Puffs
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Brazilian Cheese Bread

Crisp on the outside, soft on the inside, and full of cheesy, garlic goodness. Brazilian Cheese Bread is the perfect, gluten free, addition to any meal!
Course Appetizer, Breakfast, brunch, lunch, Main Course, Snack
Cuisine brazilian
Keyword best, brazilian, bread, cheese, easy

Equipment

  • mini muffin pan (24 holes)

Ingredients

  • 2 cups tapioca flour (Bob's Red Mill Tapioca Flour) This recipe calls for Tapioca Starch and that is not negotiable. Bob's Red Mill brand of tapioca flour is the same thing as tapioca starch.
  • 2 eggs
  • 1 cup milk
  • ½ cup melted butter or vegetable oil
  • 1 teaspoon salt
  • 2 tblsp garlic, minced
  • 1 cup cheese, shredded your favorite variety
  • 1 cup parmesan cheese grated

Options for tops of bread

  • pinch thyme or rosemary
  • pinch parmesan cheese, grated
  • dash garlic powder or salt

Instructions

  • Preheat oven to 400 degrees. Prepare mini muffin tin with cooking spray. Set aside.

Option 1

  • Using your handheld or stand mixer, combine egg, milk, oil or butter, tapioca flour, garlic and salt. Blend until smooth.
  • Add cheeses and quickly combine.
  • Immediately, using a ladle, pour batter into your prepared mini muffin tin. Fill each until about ¾ full.
  • Sprinkle a bit of parmesan cheese on top with a sprinkle of garlic powder or garlic salt. I always use garlic salt.
  • Sprinkle a pinch of dried thyme leaves or basil on top, if desired.
  • Bake for 15-20 minutes until golden. Remove from oven and cool for a few minutes before removing rolls from pan. Serve immediately.

Option 2

  • Pour oil, milk, and salt into a large saucepan, and over medium high heat. As soon as your mixture starts to boil, remove from heat immediately, and add tapioca flour.  Stir until blended.
  • Transfer to a large mixing bowl. 
  • Add eggs, minced garlic, parmesan and shredded cheese.
  • Using your handheld or stand mixer, blend until smooth.  Dough will be sticky. 
  • Using 2 spoons, in a coffee mug full of water, scoop dough into every cup on your mini muffin pan.
  • Sprinkle garlic powder or garlic salt on top of each puff. I always use garlic salt.
  • Sprinkle a pinch of dried thyme leaves or basil on top, if desired.
  • Bake for 15-20 minutes until golden. Remove from oven and cool for a few minutes before removing rolls from pan. Serve immediately.

Notes

*You now have two options.  I usually make the first option.  The problem with it is if you over mix the ingredients you can end up with somewhat hollow puffs.  They are still just as tasty and addictive, they just don't look the same as Option 2. 
Both are definitely worth making, one is easier and if you aren't concerned about a little air one may be the way to go.  I leave the decision up to you!  Please let me know how it goes for you in the comment section.  I would love to hear.
**If you have any leftovers, you can store them in an airtight container in your fridge for up to 5 days, and crisped up in a warm oven or toaster oven.