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Prep Time: 5 mins | Cook Time: 15 mins | Total Time: 20 mins | Servings: 12

These cheesy and chewy cheese puffs are gluten-free made with tapioca flour. Serve these with a little butter and enjoy them straight away!

Incredibly easy and quick to make Brazilian Cheese Bread made with only a few simple ingredients. Beautiful to look at and taste super good! Addicting and gone in seconds, I have to make a bunch so everyone can have a fair share!

Over the last weeks, I am closely watching my diet. I am not overweight but not getting any younger as well. I always find it hard to eat healthy because food is love! But I decided to shift my diet without sacrificing my love for food. And what perfect way to do that by still enjoying these beautiful gluten-free and grain-free gems.


1/3 cup olive oil

2/3 cup milk we used raw, feel free to use what you have

1 1/2 cups tapioca flour


1 Egg, room temperature

1 teaspoon salt or more, to taste

1/2 cup grated cheese Parmesan or other

How to make Super Easy Brazilian Cheese Bread

Step 1: Prepare the oven. Preheat it to 400 degrees F.

Step 2: Using butter, thoroughly grease a mini muffin pan and set it aside.

Step 3: Place the milk, room temperature egg, oil, cheese, and salt in a blender or KitchenAid. Mix until well combined. Add the tapioca flour half cup at a time once the mixture is combined and blend on a high setting until the flour has been completely incorporated, scraping down the sides of the blender.

Step 4: Into the prepared mini muffin tin, pour the batter, making sure to leave about 1/8 inch space on top. Place in the preheated oven and bake for about 15 to 18 minutes until light golden brown.


Feel free to make the batter ahead and store it in the fridge for up to 1 week.

Nutrition Facts:

Calories: 210kcal | Carbohydrates: 27g | Protein: 3g | Fat: 11g | Saturated Fat: 3g | Cholesterol: 25mg | Sodium: 266mg | Potassium: 38mg | Sugar: 1g | Vitamin A: 140IU | Calcium: 88mg | Iron: 1mg


PIN THIS RECIPE to any of your relevant boards if you want to make it later...