Gluten-Free Brazilian Cheese Bread
The first time I visited Fogo-de-Chao, a Brazilian steakhouse, I was smitten with the warm, amazingly delicious, and completely gluten-free bread they served. I ate so many that I don’t think I got my money’s worth of the incredible meats they served. But that was okay with me as I gobbled up as many as I could! Later, I set out to make these little bread puffs as quickly and easily as possible. You can serve them with any meal, holiday feast, or special occasion to please yourself and your guests … but be forewarned, they go quickly so make many!
Ingredients
24 mini cheese bread puffs
- 1 large egg
- ⅓ cup extra virgin olive oil
- ⅔ cup milk (most any kind, I’ve used skim, 2%, almond, & lactose-free)
- 1 ½ cups tapioca flour
- ½ cup cheese, grated Parmesan, finely shredded cheddar, or other cheese of your liking
- 1 heaping teaspoon of salt (or more to taste)
Instructions
- Preheat the oven to 400°F
- Spray a mini-muffin tin with olive oil cooking spray
- Add all ingredients to a blender and blend some, scraping down the sides as needed. Then blend on medium-low for an additional minute.
- Pour into the prepared muffin tin, ¼ to ⅛ of an inch from the top. Makes 24.
- Bake for 15-20 minutes until they puff up and lightly browned on the bottom.
