Description
A naturally gluten-free Brazilian cheese bread with a crispy exterior and soft, chewy center, made with tapioca flour and a blend of Parmesan and mozzarella. Easy blender preparation.
Ingredients
2 cups tapioca flour
1 cup milk
1/2 cup vegetable oil
2 large eggs
1 cup grated Parmesan cheese
1/2 cup grated mozzarella cheese
1 teaspoon salt
Instructions
1. Preheat oven to 400°F (200°C). Grease a mini muffin tin well.
2. In a blender, combine milk, oil, eggs, and salt. Pulse gently.
3. Add tapioca flour and cheeses. Blend until completely smooth. The batter will be very liquid, which is normal.
4. Pour the batter into the prepared muffin tin, filling each cup almost to the top.
5. Bake for 15-20 minutes, until tops are golden brown and puffed.
6. Serve immediately while hot.
Notes
Swap cheeses with sharp cheddar or pepper jack. For dairy-free, use almond milk and vegan cheese (flavor will change).
Add herbs like rosemary or chives, or a pinch of garlic powder. Don’t add extra liquid if batter looks thin.
Store cooled bread in an airtight container in the fridge for up to 3 days. Reheat in oven or air fryer at 350°F for 5 minutes. Avoid microwave. Freeze unbaked batter in muffin tin, then transfer to freezer bag. Bake from frozen, adding a few extra minutes.
Blend thoroughly for lighter crumb. Do not overbake. Serve hot for best texture.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Snack, Bread, Appetizer
- Method: Baking
- Cuisine: Brazilian
Nutrition
- Serving Size: 1 piece
- Calories: 220 kcal
- Sugar: 1 g
- Sodium: 280 mg
- Fat: 12 g
- Saturated Fat: 4 g
- Unsaturated Fat: 7 g
- Trans Fat: 0 g
- Carbohydrates: 22 g
- Fiber: 0 g
- Protein: 6 g
- Cholesterol: 40 mg
Keywords: Brazilian cheese bread, pão de queijo, gluten-free, tapioca, cheese bread