Brazilian Cheese Bread
User Reviews
5
Brazilian Cheese Bread
Description
The batter blends eggs, oil, and milk first to combine the wet ingredients, then adds tapioca flour and grated cheeses with salt and baking powder. Tapioca flour provides elasticity and chewiness without gluten. The mixture is carefully blended without over-incorporating air to maintain the proper pouring consistency.
Baking in a mini muffin pan at 400°F produces cheese breads that rise and puff, developing a lightly golden crust while maintaining a tender, slightly chewy inside. The breads may deflate slightly as they cool, which is normal and does not affect texture or flavor. The cheeses add rich umami and creamy notes to each bite.
This recipe is a classic gluten-free option that can be served warm as a snack or accompaniment to meals. The texture and flavor come primarily from the tapioca flour and mix of cheeses used.
Ingredients
- 2 egg large
- ¼ cup vegetable oil
- ½ cup milk
- 1 cup tapioca flour also called tapioca starch; see note
- ½ cup Pecorino Romano cheese or Parmigiano Reggiano cheese, grated
- ½ cup mozzarella cheese shredded; or Cheddar cheese
- Heaping ½ teaspoon salt
- ½ teaspoon baking powder
Instructions
- Preheat the oven to 400°F (205°C) and set an oven rack in the middle position. Spray a mini muffin pan with non-stick cooking spray.
- In a blender, combine the eggs, oil, and milk. Blend for about 5 seconds to combine. Add the tapioca flour, Parmesan cheese, mozzarella (or Cheddar) cheese, salt, and baking powder. Blend for another 5 seconds to combine, then scrape down the sides of the jar and blend very briefly again. Avoid over-blending to prevent incorporating too much air, which can make the batter difficult to pour.
- Pour the batter into the muffin wells, filling them about three-quarters full.
- Bake for 15 to 18 minutes, until puffed and lightly golden. The cheese breads may fall slightly in the center, either in the oven or as they cool; that’s normal.
- Remove the cheese breads from the muffin pan and serve warm.
Notes
- Tapioca flour, also known as tapioca starch, is typically found in the baking, gluten-free, or natural foods sections of supermarkets.
- Avoid over-blending the batter to prevent incorporating excess air, which can make the batter difficult to pour and affect the final texture.
- Fill muffin wells about three-quarters full to allow room for puffing during baking.
- The cheese breads may fall slightly in the center after baking or cooling, which is normal and does not indicate undercooking.
Nutrition Information
Show DetailsNutrition Facts
Serving: 24rolls
Amount Per Serving
Calories 125 kcal
% Daily Value*
| Serving | 2 rolls | |
| Calories | 125kcal | 6% |
| Carbohydrates | 10g | 3% |
| Protein | 4g | 8% |
| Fat | 8g | 12% |
| Saturated Fat | 2g | 10% |
| Cholesterol | 36mg | 12% |
| Sodium | 117mg | 5% |
| Sugar | 1g | 2% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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