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3.18 from 73 votes

Super Easy Brazilian Cheese Bread

A gluten-free cheesy and chewy cheese puff made with tapioca flour.
Course Side Dish
Cuisine Brazil
Keyword bread
Prep Time 5 minutes
Cook Time 15 minutes
Total Time 20 minutes
Servings 12 servings
Calories 210kcal
Author Rebooted Mom


  • 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.


  • Batter can be made ahead of time and kept in the fridge for up to one week.
Adapted from Simply Recipes


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