Light and airy gluten-free cheese bread with a chewy texture and the perfect hint of cheese. This Brazilian cheese bread recipe is insanely addictive and quick to make! 

Pair this cheese bread with One-Pot Chicken Stew, or Scallop Chowder for a hearty meal or a big bowl of Chopped Greek Salad with Avocado for a lighter meal.

Gluten Free Cheese Bread

If you’ve ever been to a Brazilian steakhouse then most likely you’ve tried the insanely addictive cheese bread. Small bite-size balls of bread made in a mini muffin pan with a slightly crispy outside and chewy inside.

Not to mention loads of cheesy flavor. This gluten-free cheese bread is made with tapioca flour, egg, olive oil, milk, and cheddar cheese. Naturally, gluten-free, grain-free, and the dough is made entirely in a blender!

Texture and Taste

Here’s what to expect for texture and taste: crunchy crust, a light, fluffy center, and loads of cheesy flavor. Don’t be alarmed if the cheese bread looks underbaked — the center is supposed to be chewy.


The base of this recipe is from the back of Bob’s Red Mill tapioca flour package. It requires only a few basic ingredients.

  • Large egg
  • Olive oil
  • Milkwhole milk
  • Tapioca flour
  • Cheddar cheesepreferably freshly shredded
  • Salt
Ingredients for gluten free cheese bread

What is Tapioca Flour?

Bob’s Red Mill says – tapioca flour is made from the crushed pulp of the cassava root. It’s a very fine, white powder that works well in gluten-free baking. It can replace cornstarch as a thickener for pies and sauces. 

Is Tapioca Starch the Same as Tapioca Flour?

Tapioca flour is the same thing as tapioca starch, and the two can be used interchangeably. However, there is also something called modified tapioca starch which is completely different. Always check the ingredients in the back of the package to ensure you are getting the right thing.

Close up Brazilian cheese bread recipe

Tapioca Flour Substitute

Tapioca flour provides a crispy crust and chewy texture, which is very unique to this Brazilian cheese bread. Therefore, I would not recommend a substitute.  

How to Make Gluten Free Cheese Bread

With three easy steps of blending, pouring, and baking, this Brazilian cheese bread recipe comes together in a cinch!

  1. Combine all of the ingredients a high-speed blender and pulse until very well combined. Stop the blender and scrape down the sides as needed.
  2. Pour the batter into a greased mini muffin pan.
  3. Bake in a 400 F oven for 18-20 minutes.

Gluten free cheese bread batter in a blenderBatter in a mini muffin pan

Serving Suggestion

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Gluten free cheese bread in basket on wooden board

Gluten Free Cheese Bread

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 4 from 3 reviews
  • Author: Katya
  • Prep Time: 5 min
  • Cook Time: 20 min
  • Total Time: 25 minutes
  • Yield: 8 1x
  • Category: Appetizer
  • Method: Bake
  • Cuisine: Brazilian


Light and airy gluten free cheese bread with chewy texture and the perfect hint of cheese. This Brazilian cheese bread recipe is insanely addicting and quick to make! 


Units Scale
  • 1 large egg
  • 1/4 cup olive oil
  • 2/3 cup milk
  • 1 1/2 cups tapioca flour
  • 1/2 cup freshly shredded cheddar cheese
  • 1/2 tsp. kosher salt
  • optional: 1/2 tsp. garlic powder

Special Equipment:


  1. Preheat the oven to 400 degrees F. Coat the muffin pan with non-stick spray.
  2. In a blender, pulse all of the ingredients together until combined. Make sure to scrape down the sides.
  3. Pour the batter into the prepared muffin pan, filling all the way to the top.
  4. Bake 18-20 minutes or until cooked through. Remove from the oven and let cool for few minutes before removing from the pan. These are best enjoyed immediately.


  • I love to add 1/2 teaspoon of garlic powder to the batter. It adds a subtle yet delicious garlicky taste.
  • Use low-medium speed settings when blending the batter. It’s very easy to overmix the batter at high speed.


  • Serving Size: 3 rolls
  • Calories: 203
  • Sugar: 1.1 g
  • Sodium: 208.9 mg
  • Fat: 10 g
  • Carbohydrates: 25.6 g
  • Protein: 3.1 g
  • Cholesterol: 30.7 mg

Recipe adapted from Bob’s Red Mill