This cheese bread is the best part about Brazilian churrascaria restaurants (like Tucanos, Rodizio, Fogo de Chao, etc.) Okay, that is a lie. This cheese bread ties with the sirloin, the prime rib, the grilled pineapple, the bacon-wrapped chicken, the lamb… (doesn’t this sound heavenly? If you have never been to one of these Brazilian meat-fests, all I have to say is…what are you waiting for?)
It really is saying something that these tiny little appetizers give the prime rib a run for its money. They are so good, and the perfect size (perfect for eating like 10 of them, I mean). They are chewy and cheesy and (I’ve recently discovered) super easy to make. All you do is throw everything in the blender and then bake. No rising. You don’t even have to deal with dry ingredients vs. wet ingredients. It can’t really get easier than that.
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Brazilian Cheese Bread {Gluten Free!}
Ingredients
- 1 egg, room temperature
- 1/3 cup olive oil
- 2/3 cup milk
- 1 & 1/2 cups Tapioca Flour, 170 grams
- 1/2 cup queso fresco, packed (about 66 grams)
- 1 teaspoon salt, or more to taste
Instructions
- Preheat oven to 400°F. Grease a mini-muffin tin. Put all of the ingredients into a blender and pulse until smooth, scraping sides when necessary. At this point you can store the batter in the refrigerator for up to a week.
- Bake in the oven for 15-20 minutes, until puffy and just lightly browned. Remove from oven and let cool on a rack for a few minutes.
- This makes enough batter for 16 mini muffin sized cheese breads. These are best eaten the same day you make them, so only make what you need and then refrigerate the rest of the batter.
Notes
Nutrition
If you are in love with churrascaria food, try this Chimichurri Sauce! It’s a great marinade and condiment for grilled meat.
I make these often. I am gluten free but my friends who aren’t request these often. To those who ask if regular flour can be used, the simple answer is “No!” They are really good split open and filled with antipasto or used to scoop salsa or slather on some avocado.
I made these for my husband, who is gluten free. We both loved them and will use this recipe often. Thanks for posting it.
So happy it went well Kim! Thanks for reviewing!
Can I use an other flour instead of tapioca flour?
Hi Anna! You won’t get the same results!
These sound really good; however, can I substitute regular white flour for the Tapioca flour? If so, what would the measurements be?
Thank you,
Virginia
Hi Virginia! I don’t think the recipe will turn out the same. Sorry!
Can I use almond milk?
Hi Debbie! I haven’t tried it and can’t guarantee results. Let me know how it goes!
I just made these with unsweetened almond milk and they seemed to have turned out just fine!
That’s great, thanks so much for sharing Krista!
Hi, can you use any other cheese other than queso? I’m personally not a huge fan of it & was curious. I didn’t want to waste the rest of the cheese… thank you for your reply
Hi Carrie! I haven’t tried it with any other kind!
I make this all time and use whatever cheese I have!
I made the Brazilian Cheese bread and we didn’t like it. It was like eating a giant gummy bear. The ingredients were not cheap. Such a disappointment.
I’m so sorry the recipe was not for you Perlita! But thinking of you eating a giant gummy bear sure made me laugh.
hello–in the recipe for Brazilian Cheese Bread–is there a different kind of flour that can be used OR only tapioca flour? thanks
Hi regina, I haven’t tried it with any other flour! I don’t think it would be the same.
Absolutely delish…. Mild tasting with a nice creamy interior…. gets a 10/10 in this house
So happy to hear that George! Thanks for the review!
what is queso fresco
Queso Fresco is a Mexican cheese. You can find it in most grocery stores on the cheese aisle, or ask an employee. It’s white and it usually comes in a round disk.
I’ve made this recipe 100+ times at this point and is my guiltiest pleasure!! They make up so quick and have so many possible variations. I use an immersion blender which makes prep and clean up even quicker. I’ve never met someone that hasn’t loved them.
I’m so happy you have enjoyed the recipe so much over the years Laura! There is something so delightful about these little guilty pleasures, isn’t there? Thank you so much for taking the time to comment and review, that means so much to me :)
Oooh! Have queso fresco in the refrigerator – I’m gluten free too! Must…Make…. Bread!
I went to Brazil on my mission and these were some of my favorite things to munch on. They are so very delicious.
I thought of you when I made these Ami. You should try them out and tell me if they are anything like what you get in Brazil.