Brazilian Cheese Bread Bites are quick little bites of heaven! This blender recipe uses queso fresco and tapioca flour which makes them naturally gluten free. This authentic recipe gives you little bread bites that are crispy and golden brown on the outside, then cheesy and chewy on the inside!
When these gorgeous little gems came out of the oven, I ate four of them without stopping to catch my breath and I refuse to be ashamed! With my struggles with gluten over the past four years, I will shamelessly devour any baked good that is gluten free and doesn’t taste like it is gluten free. The only other GF recipe I have eaten this quickly is my Gluten Free Chewy Chocolate Chip Cookies…which are nothing short of miraculous if you haven’t tried them yet.
This recipe does require a blender to prepare so the batter will turn out perfectly smooth. I’ve been having so much fun playing around with my Wolf Gourmet blender and trying out so many new recipes. Nothing like a new kitchen toy for this food blogger 🙂
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PinIngredients
- 1 egg, room temperature
- 1/3 C olive oil
- 2/3 C milk
- 1 1/2 C (170 g) tapioca flour
- 1/2 C (66 g) queso fresco, or other grated cheese
- 1 tsp salt
Instructions
- Preheat oven to 400 degrees. Put all ingredients in a blender and pulse until smooth. Use a spatula to scrape down the sides to be sure everything gets incorporated well then pulse a few more times. You can keep the batter in the fridge for up to one week at this stage.
- Grease mini muffin tins and divide the batter into 20 muffins. Bake in the oven for 15-20 minutes, until they are puffed up and lightly brown. Eat while warm! You can serve them with a drizzle of honey for a sweet treat.
Marie
January 8, 2016 at 11:39 amSounds wonderful but I need to know if one can substitute regular flour for the tapioca flour? All the other ingredients I have but not the flour. Enjoy your blog and recipes.
Carole
January 8, 2016 at 10:16 pmHi Marie! You could make that substitution but your result will be quite different in texture. The tapioca flour really gives that crispy texture on the outside that makes these so special
Catherine
January 8, 2016 at 11:43 amThese look great!! Can you tell me the carb count in each?
Carole
January 8, 2016 at 10:17 pmHey Catherine! I don’t have that info but there are a lot of great nutritional calculators online that you could use if you need that type of information.
Rachel Therien
January 8, 2016 at 3:33 pmCan I use all purpose flour?
Carole
January 8, 2016 at 10:19 pmRachel- you can try it but your texture will be quite different. Much chewier instead of light and crispy. The gluten in the flour is what will cause the texture change.