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Brazilian-style little cheese breads

SallyBR1's picture

These are very common in Brazil - they are sold everywhere fresh from the oven, or you can buy mixes to make them at home. This recipe makes a very good version, not too different from what you can get in Brazil. Feel free to experiment with different kinds of cheese

Brazilian Little Cheese Bread

1/2 cup milk
1/4 cup olive oil (or other veggie oil, I used canola)
1 egg
1 cup tapioca starch
2 T shredded parmiggiano cheese (I used Mex fresh cheese,a little more than 1/4 cup)
pinch of salt
fleur de sel & rosemary

Put in a blender the milk, oil, egg, tapioca starch, cheese and salt.
Blend very well until all the tapioca starch is incorporated.
POur the batter in ungreased mini muffin tins, filling only 3/4 of the way - sprinkle a little fleur de sel on top and some fresh rosemary leaves. (these are optional, I've made them plain, it works too)

Bake in a 400F oven for a maximum of 20 minutes.

(I like mine a little under baked, so that they are moist inside, but they turn out good if you bake longer)

Makes 24 little breads, that tend to disappear very quickly

You can read about them here:



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assibams's picture

(post #38411, reply #1 of 12)

I found tapioca flour in our little Thai grocery, so I gave the recipe a try. What can I say, of the 24 mini muffins 12 disappeared while technically still too hot to handle. I used a mix of gouda and some aged swiss cheese (as in the cheese was from Switzerland, similar to a gruyere). Major yum!

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carolcamille's picture

(post #38411, reply #2 of 12)

Thank you so much for this recipe; I cannot eat wheat so this could be a great addition to my limited repertoire. I saw them in Rio but was afraid to try them since I thought they might contain wheat.

Carol Camille

mireillec's picture

(post #38411, reply #4 of 12)

Carol Camille,
My SIL is Brazilian, and they don't use any flour in the Pao de Quejo (real Portuguese name of these little breads).
You can see a similar recipe in my gluten-free recipe collection.

carolcamille's picture

(post #38411, reply #7 of 12)

Thank you so much for that recipe and I look forward to reading your other ones on the Delphi Forum.

Carol Camille

mireillec's picture

(post #38411, reply #8 of 12)

You're very welcome and ask me any questions you have about gluten-free recipes.

carolcamille's picture

(post #38411, reply #9 of 12)

Thank you so much for the Brazilian bread recipe and  I did join the Delphi Forum. I have a recipe for gluten free eggplant pizza if you are interested. It is from Julia Child's The Way to Cook. If you do not have this book, I would be glad to send it.

Carol Camille

mireillec's picture

(post #38411, reply #10 of 12)

My pleasure Carolcamille and I'm glad you joined us at the celiac forum.
I would like to have your eggplant recipe. A recipe from Julia Child has to be good. Thank you very much.

carolcamille's picture

(post #38411, reply #11 of 12)

Here is Julia's eggplant pizza recipe:

Preheat the oven to 400 degrees. Arrange the eggplant on a cookie sheet , paint with oil, and sprinkle with Italian seasoning or oregano and salt. Cover with foil and bake 15 to 20 minutes, until just tender. The slices should be about 1/2 inch thick. If you are using skinny eggplant, just cut them in half lengthwise.

When tender, spread on each a generous spoonful of tomato sauce or spaghetti sauce or Muir Glen's pizza sauce and and an equally generous sprinkling of grated cheese (I like Pecorino and Swiss) , but you whatever you have. Dribble on droplets of olive oil and run them under a hot broiler for a minute or so to brown lightly.

Julia goes through a salting routine before she bakes them, but I have done it both ways and I don't think it's necessary.

They are really cute!





mireillec's picture

(post #38411, reply #12 of 12)

Thank you very much. It's very healthy too if you don't use too much cheese.

MadMom's picture

(post #38411, reply #3 of 12)

I hope when you say tapioca starch you really mean tapioca flour, because that's what I bought to try these once again.

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mireillec's picture

(post #38411, reply #5 of 12)

Tapioca starch and tapioca flour are the same.

SallyBR1's picture

(post #38411, reply #6 of 12)

same creatures..... :-)



The garbage disposal is your friend. Treat it nicely.

(A little pearl of wisdom, February 2009)