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Brazilian Cheese Bread {Gluten Free!}

Serves 16     adjust servings


  • 1 egg, room temperature
  • 1/3 cup olive oil
  • 2/3 cup milk
  • Scant 1 1/2 cups (170 grams) tapioca flour*
  • 1/2 cup (packed, about 66 grams) queso fresco
  • 1 teaspoon of salt (or more to taste)


  1. 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.
  2. 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.
  3. 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.