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Brazilian Cheese Bread

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Level: Easy

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Description

Warm, cheesy, airy bread puffs that can be on the table in 25 minutes—yes, please! Brazilian Cheese Bread is a cinch to make, can be prepped ahead, requires minimal ingredients, and is naturally gluten-free!

Makes 12 regular or 24 mini rolls.

From Bridget Edwards of Bake at 350.

Ingredients

  • ⅔ cups Milk
  • ¼ cups Olive Oil
  • 1  Egg
  • 1-¾ cup Tapioca Flour (or Tapioca Starch)
  • ½ cups (heaping) Finely Shredded Sharp Cheddar
  • 1 teaspoon Kosher Salt

Preparation

Preheat oven to 425ºF. Grease a nonstick (mini or regular) muffin tin with shortening.

Place all of the ingredients in a blender. Blend until smooth.

Pour into the prepared muffin tin. For regular-size, fill about halfway. For minis, fill almost full.

Place in the oven, and immediately reduce the heat to 400ºF. For the regular-size, bake for about 20 minutes; minis will take about 12. The tops will bounce back when baked through but will not take on much color. The bottoms will be golden.

After 1 minute, remove from the tin and let cool on a wire rack until ready to serve.

Although best when fresh, they can be reheated. Place them on a cookie sheet and bake at 400ºF about 2 minutes.

Note: For a Parmesan-rosemary variation, replace cheddar with freshly grated Parmesan. Once the ingredients have been blended, add in 2 teaspoons of chopped fresh rosemary. Pulse until distributed in the batter.

One Comment

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mel on 2.24.2020

Hmmmm–I find it interesting that this is almost exactly the recipe on the back of Bob’s Redmill Tapioca flour (with the exception of a difference of 1/4 c. flour). Is it actually legal to submit a recipe like this?

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