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Loading...Crispy on the outside and delightfully chewy inside, these bite-sized Brazilian cheese breads are naturally gluten-free thanks to tapioca flour. Made with sharp grated cheese and a touch of milk for richness, they puff up beautifully in the oven and taste best served warm with strong coffee.
Prep Time15 mins
Cook Time25 mins
Total Time40 mins
Servings4
Yield20-24 small breads (4 servings)
Nutrition Facts
Per serving (estimated)
- 380 kcalCalories
- 22 gFat
- 9 gSaturated Fat
- 32 gCarbs
- 1 gFiber
- 2 gSugar
- 14 gProtein
- 420 mgSodium
- 180 mgPotassium
- 280 mgCalcium
- 1.5 mgIron
- 0.5 mgVitamin C
- 250 mcgVitamin A
Ingredients
For the Dough
- 1 1/2 cups (180 g) tapioca flour (polvilho azedo preferred)
- 1 cup (240 ml) whole milk
- 1/2 cup (120 ml) vegetable oil
- 1 teaspoon fine sea salt
- 2 large eggs, room temperature
- 1 cup (100 g) grated aged queijo minas or Parmesan cheese
- 1/2 cup (60 g) grated mozzarella cheese
For Finishing
- 2 tablespoons extra grated Parmesan for topping
- Butter or oil for greasing the pan
Directions
- Preheat the oven to 375°F (190°C) and generously grease two mini muffin tins or one large muffin tin with butter.
- In a medium saucepan, combine the milk, oil, and salt. Heat over medium until the mixture just begins to simmer and bubble at the edges, then immediately remove from heat.
- Pour the hot liquid over the tapioca flour in a large mixing bowl and stir vigorously with a wooden spoon until a sticky dough forms. Let it cool for 5 minutes so the eggs do not scramble.
- Add the eggs one at a time, mixing well after each addition until the dough becomes smooth and stretchy. Fold in both cheeses until evenly distributed.
- Scoop tablespoon-sized portions of dough into the prepared muffin cups, filling each about three-quarters full. Sprinkle a little extra Parmesan over the tops.
- Bake for 20-25 minutes, or until the breads are puffed, golden brown, and sound slightly hollow when tapped. Do not open the oven during the first 15 minutes or they may collapse.
- Remove from the oven and let cool in the pan for 5 minutes, then transfer to a wire rack. Serve warm while the centers are still soft and stretchy.
Cook’s Notes
- Tapioca flour is essential here; do not substitute with cornstarch or wheat flour as the chewy texture will be lost.
- Sour tapioca flour (polvilho azedo) gives the most authentic tang and chew, but sweet polvilho or plain tapioca starch also works.
- For extra flavor, blend the hot liquid into the flour using a stand mixer or blender to achieve a perfectly smooth dough.
- Leftover breads can be frozen in an airtight bag for up to 2 months; reheat in a 350°F oven for 5 minutes to refresh their crust.
- Skip the eggs for a vegan version by using 1/2 cup mashed firm silken tofu per egg, though the rise will be slightly lower.
