Gluten-Free Brazilian Cheese Bread

Posted on Aug 23 2017 in
Print Recipe

  • Yield: 24 rolls


  • 1 egg
  • 1/3 cup olive oil
  • 2/3 cup milk
  • 1½ cups tapioca flour
  • ½ cup grated Parmesan cheese
  • 1 t. salt


Preheat oven to 400 F. Spread a drop of olive oil inside each mini muffin tin. Put all ingredients into a blender and pulse until smooth. Use a spatula to scrape blender. Pour batter into mini muffin tins. Leave about 1/8 inch from the top. Bake in the oven for 15–20 minutes, until all puffy and lightly browned. Remove from oven and cool on rack. Eat while warm or save to reheat later.