Brazilian Cheese Bread/Buns

A bowl of Brazilian cheese buns with the muffin tin they were made in beside it.

These cheese buns, a popular snack and breakfast food in Brazil, are made with tapioca starch. If you're cooking gluten free, for the rest of your life, I recommend you try naturally gluten free foods, like these, from around the world.

Course Baking, Bread, Rice Free Baking

Cuisine brazilian

Keyword Brazilian cheese bread, Brazilian cheese buns

Prep Time 15

Cook Time 22

Total Time 37

Servings buns

Calories 212kcal

Author Cinde Little

Ingredients

2 cups tapioca starch (276 g)
4 oz sharp cheddar cheese shredded or crumbled (115 g)
1 cup Parmesan cheese, grated (about 85 g)
⅔ cup whole milk
⅓ cup olive oil
2 eggs
1 teaspoon salt

Instructions

Preheat oven to 375°F. Use a silicone muffin pan or line a 12-count muffin tin with silicone muffin liners (best option)! Or grease a regular muffin pan.
Combine all ingredients in a blender or food processor. Blend until evenly mixed, about 1 minute. Scrap down the sides as needed and mix once more. At this point the batter can be refrigerated and cooked within 1-2 days.
Pour or use a metal portion scoop to fill muffin cups, filling each one fairly close to the top.
Bake in preheated oven 18-22 minutes until slightly brown around the edges, golden and puffed.
**Place on wire rack and cool in the pan for about 5 minutes. Remove buns from pan and let cool another 5-10 minutes. Enjoy warm or cool completely before storing in an airtight container.
These buns freeze well. Thaw at room temperature. If desired, reheat in microwave on 50% power for a warm, stretchy, chewy treat.

Notes

Muffin pans differ slightly in size and ovens vary is consistency. Learn how to make each recipe perfect in your kitchen with your tools. Make notes on the recipe so you can repeat it to perfection every time.

*A silicone muffin pan is perfect for this recipe. Some of them are sturdy enough to go right in the oven, some need to be on a baking sheet to be moved.

If you want to enjoy them fresh out of the oven the batter will keep in the fridge for 2 days. Just stir, portion and bake up as many as you want. Some cooks use a toaster oven.

Cooling time is important for all gluten free baking. If eaten too soon baked goods will taste under done. Rather than increasing the cooking time, pay attention to how long you let them cool and figure out what you think is ideal.

Nutrition