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Gluten-Free Brazilian Cheese Bread

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  • Prep 10 min
  • Total 30 min
  • Servings 36
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Made with tapioca flour and gluten-free parmesan cheese, these mini cheese bread bites can be ready in just 30 minutes and are perfect for the gluten-free diet.
By Paula Kittelson
Updated May 21, 2014
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  • 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


  • 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.

Tips from the Betty Crocker Kitchens

  • tip 1
    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.
  • tip 2
    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.
  • tip 3
    Always read labels to make sure each recipe ingredient is gluten free. Products and ingredient sources can change.


Nutrition Facts are not available for this recipe
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