Brazilian Cheese Bread

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Brazilian cheese bread is another one of those naturally gluten-free recipes – no modifications needed!  It’s not really a dessert, but it is a tasty snack that I wanted to share anyway.

Baking note: You need a mini-muffin tin for this recipe.

Original recipe

 

Brazilian Cheese Bread
From SimplyRecipes

Yield: 16 puffs

  • 1 egg
  • 1/3 cup olive oil
  • 2/3 cup milk
  • 1 1/2 cups tapioca starch
  • 1/2 cup packed grated cheese of your choice (I used parmesan)
  • 1 teaspoon salt

 

  1. Preheat oven to 400°F.  Grease a mini-muffin tin with olive oil or baking spray.
  2. Combine all the ingredients in a blender and blend until smooth.  (The batter can be stored in the refrigerator for up to 1 week.)
  3. Pour batter into mini-muffin tin, filling each well almost to the top.
  4. Bake for 15-20 minutes, until all the cheese breads puff up and are lightly browned.  (If your oven has a window, this process is fun to watch.)
  5. Cool on a wire rack for a few minutes.
  6. Eat warm.  The cheese bread will be chewy and gooey.  You can also save and reheat them later.
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