Brazilian Cheese Bread (Gluten Free)

Email This Recipe
- You can only send to 20 recipients at a time.
- Please type in the two words displayed in the image.
*Required

Send To:

*Email Address:

Share the fun with up to 20 of your friends! (Remember to separate multiple emails with commas.)

From:

*Your First Name:

*Your Last Name:

*Your Email Address:

Send a copy to myself

Message: (optional)

You’re a real person, right? Do us a favor and enter the words below. Thanks!

Cancel

©2012 General Mills, Inc. All Rights Reserved. This information will only be used to send an email to your friend(s) and will not be saved. Please read our Privacy Policy.
Close

- facebook
- Del.icio.us
- StumbleUpon
- Digg
- Reddit
- Twitter

Blogger Paula Kittelson from Blogging Foods shows you how to make an easy version of the chewy, gooey cheese bread served at Brazilian steak houses.

false

( 0 Ratings)

0 Ratings

5 Stars

4 Stars

3 Stars

2 Stars

1 Stars

Member Reviews ( 0 )

3b5dba87-e3f9-4138-887c-71997c99b6b7

Pin It

PREP TIME 10 Min
TOTAL TIME 30 Min
SERVINGS 36

3: cups tapioca flour

1 1/2: teaspoons salt

1: cup whole milk

3/4: cup canola oil

3: eggs

1: cup gluten-free shredded or grated Parmesan cheese

Save $$$ on your favorite brands

1 Heat oven to 375°F. Grease 12 mini muffin cups with butter or cooking spray (without flour).
2 In blender, place all ingredients. Cover; blend, using on-and-off pulses, until well combined. Fill muffin cups three-fourths full with batter.
3 Bake 15 to 20 minutes or until golden and puffed. Immediately remove from pan to platter. Serve hot.
4 Repeat with remaining batter to make about 24 more mini breads, or cover and refrigerate batter up to 5 days until ready to bake.

Email This Recipe
- You can only send to 20 recipients at a time.
- Please type in the two words displayed in the image.
*Required

Send To:

*Email Address:

Share the fun with up to 20 of your friends! (Remember to separate multiple emails with commas.)

From:

*Your First Name:

*Your Last Name:

*Your Email Address:

Send a copy to myself

Message: (optional)

You’re a real person, right? Do us a favor and enter the words below. Thanks!

Cancel

©2012 General Mills, Inc. All Rights Reserved. This information will only be used to send an email to your friend(s) and will not be saved. Please read our Privacy Policy.
Close

- facebook
- Del.icio.us
- StumbleUpon
- Digg
- Reddit
- Twitter

Expert Tips

If you have enough mini muffin pans, and are serving a large group, you can bake all of the breads at once.

Serve these little cheese puffs for breakfast or lunch or with your afternoon coffee. Or serve them in place of traditional dinner rolls at dinnertime.

You may substitute grated or shredded pecorino-Romano, crumbled Mexican farmer’s cheese (queso fresco) or any of your favorite cheeses for the Parmesan—just make sure it’s gluten free. Sprinkle extra cheese on top of the puffs before serving, if desired.

Always read labels to make sure each recipe ingredient is gluten free. Products and ingredient sources can change.

Got questions? Our experts have the answers. Ask Betty now.