If you’ve ever been to a Brazilian Steak House restaurant, chances are you have tasted these delicious little cheese “breads”. This recipe came to me via a good friend Lauretta who has lived in Brazil. They are made with tapioca flour and are gluten-free. These little balls of deliciousness puff up beautifully while in the oven; much like a popover. Once baked, the inner texture is spongy and slightly dense; a characteristic of the tapioca starch. They have a lovely cheese flavor and are delicious served as a snack or with a meal. If you are looking for a gluten-free bread, this is a perfect alternative recipe to try.

I have to accentuate that the tapioca flour will produce a chewy interior. We are not a gluten-free family, and there are many bread lovers. My daughter was expecting a regular bread texture, and was a but confused by the “mochi” like texture of the interior. I assure you that both has gone awry in the recipe, this is the regular outcome of the tapioca starch in the flour.

Brazilian Cheese Breads

Ingredients 

1/2 cup butter or olive oil

1/3 cup water

1/3 cup milk

1 tsp salt

A few turns of freshly ground black pepper.* optional 

2 cups tapioca flour

2 beaten eggs

1/3 cup Parmesan cheese + 2 tbsp to sprinkle before baking

2/3 cup mozzarella cheese

Preheat oven to 375 degrees 

Method

Place water, butter or oil , milk and salt in a large saucepan, 

Heat over high heat and bring to a boil. Remove from heat and add the tapioca flour. 

Mix together well until smooth. Leave to rest for 10 minutes.

Stir cheese and beaten eggs into the mix. Blend together well until incorporated. The dough will be very sticky.

Use a 1 1/2” cookie scoop to make portions. This should make around 18.

Grease or oil your hands and roll each portion to a round ball.

Using a non-stick muffin pan, place each ball into a section. If you do not have 2 muffin pans, you may use an untreated non-stick cookie tray.

Sprinkle a little Parmesan cheese on the top of each little bread.

Bake in preheated oven at 375 degrees for 15-20 minutes, until light golden. 

Serve warm.

Note: These breads may be frozen and reheated as needed.