Description
Crispy on the outside, soft and chewy inside, these Brazilian cheese breads are packed with cheesy goodness—naturally gluten-free and perfect as a snack or side dish! Enjoy them warm with coffee, soups, or dipping sauces.
Ingredients
Scale
- 2 cups tapioca flour
- 1 cup milk
- 1/2 cup butter, melted
- 1 teaspoon salt
- 1 1/2 cups shredded cheese (cheddar, mozzarella, or Parmesan)
- 2 eggs
Instructions
1. Preheat & Prepare Batter:
- Preheat oven to 375°F (190°C). Grease a mini muffin tin.
- In a saucepan, heat milk, butter, and salt over medium heat until warm (do not boil).
- Gradually mix in tapioca flour, stirring until a smooth dough forms.
2. Add Cheese & Eggs:
- Let the mixture cool slightly, then add eggs and shredded cheese.
- Stir until a sticky, thick batter forms.
3. Bake & Serve:
- Scoop batter into the mini muffin tin, filling each cup about ¾ full.
- Bake for 18-20 minutes, or until golden brown and puffy.
- Serve warm with coffee, soups, or dipping sauces!
Notes
- For extra flavor, add a pinch of garlic powder or oregano.
- Swap cheddar for gouda or feta for a different cheesy twist.
- Store in an airtight container and reheat in the oven for best texture.
