Super Easy Brazilian Cheese Bread
A gluten-free cheesy and chewy cheese puff made with tapioca flour.
Servings 12 servings
- 1/3 C. olive oil
- 2/3 C. milk we used raw, feel free to use what you have
- 1 1/2 C. tapioca flour
- 1 egg room temperature
- 1 tsp salt or more - to taste
- 1/2 C. grated cheese parmesan or other
Preheat the oven to 400 degrees F.
Grease your mini muffin pan thoroughly with butter, and set aside.
In your blender or KitchenAid, combine the milk, room temperature egg, oil, cheese and salt until combined.
Once combined, add the tapioca flour 1/2 C. at a time until all of the tapioca flour has been added.
Mix well on high, scraping down the sides of the blender so that everything is easily blended.
Pour the batter into your greased mini muffin tin ~ leaving just 1/8 inch of space at the top.
Pop in the oven for 15-18 minutes or until light golden brown.
Adapted from Simply Recipes
- Batter can be made ahead of time and kept in the fridge for up to one week.
Calories: 210kcal | Carbohydrates: 27g | Protein: 3g | Fat: 11g | Saturated Fat: 3g | Cholesterol: 25mg | Sodium: 266mg | Potassium: 38mg | Sugar: 1g | Vitamin A: 140IU | Calcium: 88mg | Iron: 1mg