Traditional foods that are naturally gluten-free are gold mines for any gluten-free baker. They’ve been perfected through the generations, and due to available ingredients, just happen to be missing that fateful component that some of us lucky ones can’t tolerate. The darling Amy behind Playing House introduced me to this particular wonder, and I’m very glad she did! It also only uses one flour; that of tapioca. You cook it right on the stovetop before popping them into the oven to form these adorable little buns. Sure, it may sound odd, but I found them to be an absolute delight!
Brazilian Cheese Bread
Adapted from All Recipes by Lauren of Celiac Teen.
Ingredients
1/2 cup olive oil
1/3 cup water
1/3 cup milk
1 tsp salt
2 cups tapioca starch/flour
1/8 tsp garlic powder
1/3 cup grated parmesan cheese
1/3 cup grated romano cheese
2 eggs, beaten
Steps
Preheat the oven to 375 degrees Fahrenheit.
Place olive oil, water, milk and salt into a large saucepan over high heat. When the mixture comes to a boil, remove from heat and stir in the tapioca and garlic powder until smooth. Let mixture rest for 10 to 15 minutes.
Stir the cheeses and eggs into the tapioca mixture until well combined. The mixture won’t be smooth, but like cottage cheese. Drop rounded 1/4-cup sized balls of the dough onto an ungreased or silpat lined cookie sheet. Bake until the tops are lightly browned, 15 to 20 minutes.
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{ 30 comments… read them below or add one }
These look amazing!!!
Wow, those look fantastic, Lauren! Love that they are a naturally GF bread, that is awesome!
Yummmm! Homemade Chebe! I must make some for my coworkers here in Spain. The texture is so addictive, isn't it?
Pão de queijo. A Brazilian mainstay. Here the wiki entry: http://en.wikipedia.org/wiki/P%C3%A3o_de_queijo
Fresh buns with butter are the best! Add some cheese in the mix and I'm there! These look delightfully delicious!
These look very impressive!
I made a recipe like this from King Arthur Flour the other night and we loved it.So good and GF.
SO, so, so glad you liked them! Yours came out beautifully… for some reason mine were all spiky and lumpy-looking, but they still tasted amazing.
That looks yummy. We have lots of desserts made out of tapioca. Your buns are gorgeous.
Love your describing the process on this post Lauren! These do look scrumptious!
HA I love the cheese's internal debate 🙂 These look amazing!
Looks Amazing!!
SL
Awesome! Chebes from scratch! I can't wait to try them. Thank you!
Look at you go with 13 comments and a yummy-wish I could eat it now-recipe! Way to go Missy!
I was so suprised to see this recipe! A few months ago at a friend's house in Italy where I live we had a wonderful lesson on glutin-free baking. These were one of the recipes we baked. Fabulously cheesey and so good with everything from ham to honey at breakfast! P
These are made kinda like choux puffs! I've had these before and I love them, though I never knew how they were prepared. Thanks for sharing the recipe!
We love these, but we make them smaller and with a little bit of cheese on top = cheese puffs!
these were super yummy! I made them tonight (i couldn't wait) and we loved them. Thank you!!
Lauren! My husband and I fell in love with this bread when we went to a Brazilian restaurant (in Beijing of all places!). I've always wanted to re-create it and now here it the perfect recipe! Thanks!
I made these last night! I was making soup and I was craving some type of bread (that didn't taste like cardboard). These hit the spot. my kids loved them too!
I desperately need one of these right now! They look perfectly chewy and wonderful. Next time you make them be sure to invite me over :).
Hey Lauren, I’m adding these to my Thanksgiving recipe roundup. 🙂
I’m very glad that you like brazillian foods, as a Brazilian, I’m proud of it!
I´m a nutritionist and I loved this Idea to use Tapioca replacing regular flour… Great!
I´ll try this one!
I’m still confused/concerned regarding the dairy ingredients. Are the considered insignificate due to the small amounts required? Excuse my lack of knowledge… very new to GF world :-\
~CIR
Hi Caroline, I’m not sure what you are referring to. In this recipe, I would think of the cheese as being fairly significant. I’ve sent you an email.
mine came out really oily – oil puddle on the pan – used exact measurements , came out lumpy , hard and oily 🙁
Susan, I’m sorry to hear it. They are a different type of bun – somewhat gelatinous, but a traditional brazilian variety. I haven’t made these in a long time, so I’m not sure what might have gone wrong. I would make sure that the tapioca flour is beaten in well to the liquids and that when you add the cheese and eggs, ensure that it’s mixed in quite well. Hope it helps!
Well after much wishing, tonight I actually made these! I had no milk, so I subbed in Vanilla Soymilk and used Cinammon instead of garlic 🙂 I had to add at least 1/2 cup of water to the initial mixture so it would mix, but that seemed to work. I made 5 giant globs in the pan and like yours, used the most brilliantly yolked eggs so they were the cheeriest yellow! I just take so much delight in trying new recipes, so thanks for this one!
SO glad I found your blog! My 17 yr old daughter has not been diagnosed yet but seems to be gluten sensitive. LOVE this site! Thank-you!
Oh my goodness! We just made these for the first time and I decided to do a taste test and they are delicious! Garlicky and cheesy and oh so delicious. I’m betting we will be making these plenty often! (Or, I will. And hiding them. Haha.)