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Gluten-Free Brazilian Cheese Bread

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.

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 (2) 3 Reviews
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  • Prep Time 10 min
  • Total Time 30 min
  • Servings 36

Ingredients

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

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LOCATION

Directions

  • 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.

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Nutrition information is calculated at the time recipes are created. We do not include optional ingredients in our calculations.
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