Description
Delightfully chewy and cheesy Brazilian Cheese Bread, made with tapioca flour and a blend of cheddar and Grana Padano cheeses. This gluten-free snack is perfect for any time of day, featuring a crispy golden exterior and a stretchy, gooey center. Quick to prepare and bake, it’s a delicious treat that brings authentic Brazilian flavors to your kitchen.
Ingredients
Dry Ingredients
- 1 1/2 cups (180g) tapioca flour (also known as tapioca starch)
- 1/2 tsp salt
Wet Ingredients
- 2/3 cup (155ml) whole milk
- 1/4 cup (60ml) avocado oil (or olive oil)
- 1 large egg
Cheeses
- 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 the Oven: Preheat your oven to 400 degrees Fahrenheit and line an 18 by 13-inch baking sheet with parchment paper to prevent sticking and ensure easy cleanup.
- Mix Dry Ingredients: In a large heatproof mixing bowl, whisk together the tapioca starch and salt until evenly combined, then set aside.
- Heat Milk and Oil: In a saucepan, bring the whole milk and avocado oil to a simmer, gently heating until just bubbling but not boiling.
- Combine with Tapioca Flour: Pour the hot milk and oil mixture into the tapioca flour mixture and stir vigorously with a wooden spoon until well combined. The mixture will be somewhat lumpy at this stage. Allow it to cool for about 5 minutes to prevent scrambling the egg in the next step.
- Add Egg and Cheese: Stir in the egg using the wooden spoon or an electric mixer until smoothly incorporated. Then gently fold in the shredded cheddar and Grana Padano cheeses. The dough should be tacky but hold shape; if too runny, add a bit more tapioca flour, or if too thick, add a splash of milk.
- Shape the Dough: Using a 1 1/2 tablespoon cookie scoop or two spoons, scoop out dough portions roughly the size of a golf ball. Place dough balls on the prepared baking sheet, spacing them 1 1/2 inches apart to allow room for expansion.
- Bake: Bake the cheese bread in the preheated oven for 15 to 18 minutes, or until the exterior is golden brown and crisp. The centers will remain stretchy, chewy, and cheesy.
Notes
- The dough texture should be tacky but able to hold its form; if it’s runny, add more tapioca flour, and if too stiff, add a bit of milk to adjust.
- Using parchment paper prevents sticking and makes cleanup easier.
- You can substitute avocado oil with olive oil if preferred.
- Serve warm for the best gooey texture, and store leftovers in an airtight container; reheat in the oven to restore crispiness.
- Prep Time: 15 minutes
- Cook Time: 18 minutes
- Category: Snack
- Method: Baking
- Cuisine: Brazilian
