Description
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!
Ingredients
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:
- 24-cup mini muffin pan
- blender
- non-stick spray
Instructions
- Preheat the oven to 400 degrees F. Coat the muffin pan with non-stick spray.
- In a blender, pulse all of the ingredients together until combined. Make sure to scrape down the sides.
- Pour the batter into the prepared muffin pan, filling all the way to the top.
- 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.
Notes
- 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.
Nutrition
- 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
