Cheesy Brazilian Cheese Bread – Craving something warm, cheesy, and oh-so-satisfying? This Cheesy Brazilian Cheese Bread is exactly what you need! Made with a blend of Parmesan and mozzarella, plus that perfect chewy texture from tapioca flour, these little bites are naturally gluten-free and totally addictive. They’re quick to whip up, ready in under 30 minutes, and they’ll have your kitchen smelling like a dream. Perfect for snacking, or serve them alongside your favorite meals—trust me, they’re a crowd-pleaser.
The first time I made these, I had no idea how fast they would disappear. I remember pulling them out of the oven, still warm and golden, and placing them on the table. My husband casually walked by, grabbed one, and suddenly, there was a full-on taste test happening in my kitchen. My child came running in, asking what smelled so good, and before I knew it, they were both reaching for seconds… and then thirds. It was one of those happy accidents where you realize you’ve made something really special, and now they beg me to make them all the time. Honestly, I don’t mind one bit.
What makes this Cheesy Brazilian Cheese Bread truly special?
These cheesy bread bites are the perfect blend of savory and satisfying, with a soft, chewy center and a slightly crisp, golden outside. And the best part? They’re so easy to make. You don’t need any fancy ingredients—just a quick mix, bake, and you’re done. Plus, they’re naturally gluten-free, so no one has to miss out. Serve them warm, and you’ll see everyone’s eyes light up. Perfect for parties, family dinners, or just because you’re craving a little cheesy goodness.
What You Need To Make This Cheesy Brazilian Cheese Bread Recipe?
Tapioca flour: This is the secret to that chewy, stretchy texture. It’s naturally gluten-free, so it keeps these little bread bites light and airy. If you’ve never used it before, don’t worry—it’s super easy to find in most grocery stores now.
Grated Parmesan cheese: Parmesan adds that sharp, salty kick. The kind that makes you want to eat just one more… and then another. Go for the freshly grated stuff if you can; it melts better and has more flavor than the pre-packaged kind.
Shredded Mozzarella: Mozzarella makes these bites super gooey and melty. It’s all about that cheesy pull when you take a bite, right? You can use pre-shredded, but I always think freshly shredded melts a little nicer.
Egg: The egg binds everything together, and it helps give the bread that fluffy, slightly crisp texture. Room temperature works best because it blends better with the other ingredients.
Kosher salt: A little saltiness makes everything pop. I like using Kosher salt because it’s not too fine and adds a better balance to the flavor. Plus, you can always sprinkle a bit more on top after baking for that extra touch.
Steps To Make Cheesy Brazilian Cheese Bread:
Preheat your oven to 400°F and set the rack right in the middle. While it’s heating up, grab a non-stick mini muffin tin and brush a little olive oil around each well. This will help keep those cheesy bites from sticking.
Mix it up! Throw all the ingredients—egg, tapioca flour, cheeses, and salt—into a food processor. Pulse it a few times until everything is smooth and well-blended. If it’s looking a little stubborn, use a spatula to scrape down the sides and make sure it all comes together nicely.
Fill the tin: Pour the batter into the prepared muffin tin, filling each well about three-quarters of the way. They’re going to puff up, so leave a little room for them to grow.
Want To Save This Recipe?
Bake it off: Pop the muffin tin into your preheated oven and let them bake for 15-20 minutes. You’ll know they’re done when they’re puffed up and have that beautiful golden-brown color. Keep an eye on them—they can go from perfect to overdone pretty quickly!
Finishing touches: Take them out of the oven, and while they’re still warm, sprinkle a little extra salt and pepper over the top if you like. Let them cool for a few minutes on a wire rack before serving, so they’re not too hot to handle.
Serve warm and enjoy! These little cheesy bites are best when they’re warm and gooey. If you’ve got leftovers (lucky you!), just pop them into an airtight container, and they’ll be good for a couple of days.
Tip:
If you want your Brazilian cheese bread to be extra fluffy, here’s a little trick: make sure all your ingredients, especially the egg, are at room temperature before you start. Cold ingredients can mess with how the batter comes together, and you won’t get that smooth, airy texture. Also, don’t skimp on the cheese! Parmesan adds that sharp, salty kick, while the mozzarella brings the gooey, stretchy goodness. And if you’re feeling adventurous, try mixing in a bit of garlic powder or a sprinkle of herbs—like rosemary or thyme—for a little extra flavor. Trust me, your taste buds will thank you!
Frequently Asked Questions:
Can I use a different type of cheese?
Absolutely! While Parmesan and mozzarella are traditional, feel free to experiment. Cheddar, Gruyère, or even a bit of Gouda could bring a different but delicious twist to these little bread bites. Just make sure it’s a cheese that melts well.
How do I store the leftover cheese bread?
If you have any left (and that’s a big if), pop them into an airtight container and keep them at room temperature for up to 3 days. You can also refrigerate them, but they might lose a bit of that fresh-baked softness. To reheat, just pop them in a warm oven for a few minutes, and they’ll be back to their chewy, cheesy glory.
Can I make the batter ahead of time?
You sure can! Make the batter the night before, cover it, and store it in the fridge. When you’re ready to bake, just give it a quick stir, and you’re good to go. This makes it super easy if you’re planning for a brunch or need to get a head start on a busy day.
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Planning to try this recipe soon? Pin it for a quick find later!
<Remember it later>
Planning to try this recipe soon? Pin it for a quick find later!
Cheesy Brazilian Cheese Bread
Ingredients
- 1 large egg at room temp
- 1 1/2 c tapioca flour
- 1/2 c grated Parmesan cheese
- 1/3 c shredded mozzarella
- 1 tsp kosher salt
- A pinch of kosher salt and black pepper to taste
Instructions
- Set your oven to 400°F and make sure the rack is in the middle position. Lightly brush some olive oil inside each well of a mini muffin tin to prevent sticking.
- Add all the ingredients to a food processor and pulse until the mixture is smooth and well combined. If needed, use a spatula to scrape down the sides to make sure everything blends together nicely.
- Spoon the batter into the muffin tin and bake for 15-20 minutes, or until the little cheese breads puff up and turn a lovely golden brown. Once they’re ready, take them out of the oven and give them a quick sprinkle of salt and pepper. Let them cool on a wire rack for a few minutes before digging in.
- These are best enjoyed warm, paired with your favorite meal. If you’ve got leftovers, no worries—they’ll keep in an airtight container for 1-3 days.
Notes
I’m Bitty, owner of nodashofgluten.com, where I share simple, delicious recipes for all tastes, including gluten-free. Check out my “About Me” page for more info!
