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?)
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.
*You should be able to find tapioca flour at stores that have a decent gluten-free section. If not, you can buy it pretty cheap on Amazon.Source: Simply Recipes