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Brazilian Cheese Bread

If you know anything about living gluten free you pay attention when you hear things like "Have you tried that Brazilian Cheese Bread? It's gluten free!" If you haven't tried it now you know.
Author: Cinde Little
Prep Time: 10 minutes
Cook Time: 22 minutes
Course: Bread
Keyword: Brazilian cheese bread, Brazilian cheese buns
Servings: 12 buns


  • 2 cups tapioca starch (or cassava flour)
  • 4 oz sharp cheddar cheese, shredded or crumbled (115 g)
  • 1 cup Parmesan cheese, grated (about 85 g)
  • cup whole milk
  • cup olive oil
  • 2 eggs
  • 1 tsp salt


  • Preheat oven to 375°F. Line a 12-count muffin tin with silicone muffin liners (best option!) or grease.
  • 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 later or even the next day or two.)
  • Using a metal portion scoop fill each muffin very close to the top.
  • Bake in preheated oven 17-20 minutes until golden and puffed.
  • Place on baking rack and let cool in the muffin pan for a few minutes. Transfer all buns to cooling rack and let cool 5-10 minutes longer.* Serve warm.
  • These cheese buns freeze well. Thaw at room temperature or thaw and reheat in a microwave.


Mini cheese buns - Use a 24-count mini muffin tin and decrease the baking time by 5 minutes.
*Cooling time is an important factor in successful gluten free baking. I encourage my students to do the taste test. Try them after they've cooled for 5  minutes, they probably taste under done. Wait another 10 minutes, they'll still be warm and I'm sure you will recognize the difference. Learn to do this with all your baked goods for optimal results.
Tried this recipe?Let us know how it was!