About this dish
Brazilian cheese bread — small, round, chewy rolls made with tapioca flour and cheese, crispy outside and stretchy within. Eaten for breakfast across Brazil. The tapioca flour gives them a unique texture impossible to achieve with wheat flour. Gluten-free and completely addictive.
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Ingredients
🥛Whole milk, 240ml (1 cup)
🫙Neutral oil (such as vegetable or sunflower), 120ml (½ cup)
🧂Salt, 1 teaspoon
🍚Tapioca flour (polvilho azedo or polvilho doce), 300g (2½ cups)
🧀Parmesan cheese, finely grated, 100g (1 cup)
🧀Mozzarella or mild cheddar, grated, 100g (1 cup)
🥚Large eggs, 2, at room temperature
🧄Garlic powder, ½ teaspoon (optional but recommended)
Method
Serves 61
Preheat your oven to 200°C (400°F) and lightly grease a mini muffin tin or line a baking sheet with parchment paper.2
In a small saucepan, combine the milk, oil, and salt over medium heat and bring just to a boil, then immediately remove from the heat.3
Pour the hot milk mixture over the tapioca flour in a large bowl and stir vigorously with a wooden spoon until a rough, shaggy dough forms — it will look a bit lumpy at first, don't worry.4
Let the dough cool for about 10 minutes until it's warm but no longer steaming, then beat in the eggs one at a time until fully incorporated and the dough is smooth and sticky.5
Mix in all the grated cheeses and the garlic powder if using, stirring until the cheese is evenly distributed throughout the dough.6
Using wet hands or two spoons, scoop golf ball–sized portions of dough onto your prepared baking sheet, spacing them about 5cm apart — the dough will be soft and sticky, which is completely normal.7
Bake for 20–25 minutes until the rolls are puffed, golden and crisp on the outside. Eat them warm straight from the oven; they are best enjoyed immediately as they soften as they cool.User Reviews
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