This cheese brazilian bread recipe is a type of cheese bread of course, but very different from what we are used to, because this Brazilian cheese bread has tapioca flour (or tapioca starch really) as its main ingredient, which makes it very different and special.

Tapioca flour is a gluten-free and very starchy flour obtained from the cassava root. It is widely consumed in South America and is ideal for this type of cheese breads. Just look at the pictures, so yummy!

With this recipe you get a bread that is crunchy on the outside but very chewy on the inside, a texture that we love. In addition, its flavor is light even though it has a lot of cheese, so it can be served with a sweet drink which we absolutely love!

The best thing about this bread is that it is prepared in the blender in literally seconds. At the end you get a super fluffy bread that caves in a little when it cools down, so we recommend eating it warm. That’s when it is at its best.

The key to this recipe is to use a good quality cheese because that is what will give all the flavor. The mixture of mozzarella and parmesan cheese is delicious but you can use stronger flavor cheeses if you prefer, the point is that they are of good quality.

For me, this bread is perfect for snacking and to eat along with more cheese, pickles or some other snacks.

If you like this recipe, you have to check out our no-knead focaccia, you’ll love it!

Cheese brazilian bread

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Prep Time 15 minutes mins

Cook Time 15 minutes mins

Total Time 30 minutes mins

Servings: 18

Course: Side Dish, Snack

Cuisine: Brazilian

Ingredients Equipment Method

Ingredients

  

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• 3/4 C (180 ml) soft flavored vegetable oil (sunflower, canola or corn)
• 1 1/4 C (300 ml) whole milk
• 3 eggs, big
• 3 C tapioca flour
• 2 tsp (10 gr) salt
• 1 C shredded mozzarella cheese
• 1/2 C shredded parmesan cheese

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Equipment

• 1 cupcake tin, 6 cups

Method

 

1. Preheat the oven to 200° C. Grease with a little butter or oil a mold for 12 cupcakes.
2. In a blender or food processor add the vegetable oil, milk, eggs, tapioca flour and salt. Blend for about 20 seconds until a smooth and homogeneous mixture is obtained.
3. Add the mozzarella cheese with the parmesan cheese and blend for a few seconds more so that they are integrated into the mixture but not completely crushed.
4. Carefully pour the mixture into each space of the cupcake pan, filling each one up to 3/4 of its capacity. Bake the cupcakes at 200° C for about 15-20 minutes until they are crisp on the outside and lightly browned.
5. Once ready, let the loaves rest for a while and then unmold and eat them still warm. Ready!

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