Brazilian Cheese Bread Bites are quick little bites of heaven! This blender recipe uses queso fresco and tapioca flour which makes them naturally gluten free. This authentic recipe gives you little bread bites that are crispy and golden brown on the outside, then cheesy and chewy on the inside!
When these gorgeous little gems came out of the oven, I ate four of them without stopping to catch my breath and I refuse to be ashamed! With my struggles with gluten over the past four years, I will shamelessly devour any baked good that is gluten free and doesn’t taste like it is gluten free. The only other GF recipe I have eaten this quickly is my Gluten Free Chewy Chocolate Chip Cookies…which are nothing short of miraculous if you haven’t tried them yet.
This recipe does require a blender to prepare so the batter will turn out perfectly smooth. If you are need of a new powerhouse blender, don’t miss out on my giveaway of a Wolf Gourmet High Performance Blender valued at $599. I’ve been having so much fun playing around with my blender and trying out so many new recipes. Nothing like a new kitchen toy for this food blogger 🙂
Brazilian Cheese Bread Bites
1 egg, room temperature
1/3 C olive oil
2/3 C milk
1 1/2 C (170 g) tapioca flour
1/2 C (66 g) queso fresco, or other grated cheese
1 tsp salt
- Preheat oven to 400 degrees. Put all ingredients in a blender and pulse until smooth. Use a spatula to scrape down the sides to be sure everything gets incorporated well then pulse a few more times. You can keep the batter in the fridge for up to one week at this stage.
- Grease mini muffin tins and divide the batter into 20 muffins. Bake in the oven for 15-20 minutes, until they are puffed up and lightly brown. Eat while warm! You can serve them with a drizzle of honey for a sweet treat.
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What can I use in place of tapioca flour?
Hi Patricia! We contacted the original author of the post and she has never made it any other way so she didn’t have any suggestions for you. So sorry.
Isn’t tapioca flour used as a thickening agent like corn starch? I use Rice flour instead, for thickening, which is common in Indian cooking. I’ve it in stock all the time as we make a lot of things with the flour. But I don’t have the other two flours handy. It works out fine with the rice flour replacement. Incidentally, I happened to make for the first time this afternoon, Peach Cobbler using Bisquick and it called for 2 tsp of fine tapioca. I used my rice flour in its place and the Cobbler came out fine!
Hi! I made these for the opening ceremonies of the Olympics this past Friday…AMAZING! I am wondering if you have ever made them in regular muffin tins rather than the mini? My mom has celiacs and LOVES them. I’d love to use them for dinner rolls!!
Hi Erin! We haven’t made them in a regular size but would love to know if they work out for you. Aren’t these perfect for people who need to be gluten free? They are SO yummy!
Can you make a batch and freeze?
Although we have not frozen any from this recipe, I have seen frozen ones at the store so I am guessing that it will be ok, but no guarantees!