Brazilian Cheese Bread
Homemade Brazilian Cheese Bread that's so easy to make! Made with starchy tapioca flour for the perfect chewy texture, rich avocado oil for hydration, and two types of cheese for a bold pop of flavor. It's a unique and completely crave worthy side that you'll have on repeat!
Servings: 15 small rolls
Ingredients
- 1 1/2 cups (180g) tapioca flour (also known as tapioca starch)
- 1/2 tsp salt
- 2/3 cup (155ml) whole milk
- 1/4 cup (60ml) avocado oil or olive oil
- 1 large egg
- 1/2 cup finely shredded (56g) medium or sharp cheddar (white or yellow)
- 1/3 cup finely shredded (28g) Grana Padano or parmesan cheese
Instructions
- Preheat oven to 400 degrees. Line an 18 by 13-inch baking sheet with parchment paper.
- In a large heatproof mixing bowl whisk together tapioca starch and salt, set aside.
- In a saucepan bring milk and oil to a simmer. Pour hot mixture into tapioca flour mixture and stir with a wooden spoon until well combined (it will be a bit lumpy). Let cool 5 minutes.
- Mix in egg (using the wooden spoon or an electric mixer), then fold in cheddar and Grana Padano. Note that dough will be tacky but it should hold a form (see note for a runny dough or a thick dough).
- Scoop dough out using a 1 1/2 Tbsp cookie scoop (or two spoons and nearly a golf ball size, and drop on baking sheet spacing 1 1/2-inches apart.
- Bake in preheated oven until exterior is golden brown and crisp (centers will be stretchy chewy cheesy still), about 15 to 18 minutes.
Notes
Tapioca starch can vary a bit in absorption by brand and batch. If you find your dough is overly runny you can add a little more tapioca starch, refrigerate the dough for 20 minutes, or bake the runny dough in a greased muffin pan among 12-wells. If you find dough is overly thick simply stir in an additional 1 Tbsp milk.