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gooey cheese bread
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Dairy Free Brazilian Cheese Bread

gluten free, dairy free, paleo cheese bread, fluffy, cheesy and delicious!
Course Appetiser
Cuisine Brazilian
Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Servings 10 buns
Calories 197kcal
Author Charla

Ingredients

  • 1 ½ cups of tapioca flour (NOT starch)
  • ¾ cups of vegan cheese see post, or 1 tbsp nutritional yeast
  • ¾ cup of almond milk coconut milk for nut free option
  • 1 large egg beaten
  • ½ cup olive oil
  • 1 tsp of himalayan pink salt

Instructions

  • Preheat the oven to 200c/4oof/gas mark 6 and line a baking tray with parchment paper
  • Place the tapioca flour is a medium sized bowl along with the pink salt.
  • Meanwhile, bring the oil and milk to a boil once boiled allow the milk to cool down slightly.
  • Pour the warm milk mixture into the bowl with the flour and stir until you achieve a sticky type of dough
  • Pour in the egg and combine.
  • Finally fold in the cheese (if you want some cheese bits on the outside) then leave some of the cheese exposed on the outside the balls.
  • Shape the dough into balls, size according to what you prefer (big or small, oval etc...) then place the cheese balls onto the parchment paper, spreading them out so they don't overcrowd.
  • Bake for 15-20 minutes until lightly golden and puff up
  • Serve warm if possible

Notes

  • Shape the dough balls as you prefer, small dough balls will make a batch of roughly 16.  Dome shaped dinner balls will make about 10-12
  • If the batter is runny for whatever reason, you can salvage it by pouring it into a muffin pan instead.
  • To make this recipe vegan use an egg replacer such as Bob Red Mills.
  • If you veganised the recipe, it's best to test it first with only one cheese balls and adjust the dough accordingly (adding more milk, flour etc..) if required 
  • For best results use tapioca FLOUR NOT Starch because the starch will yield a gumminess to the bread.
  • The colour of your cheese bread will vary depending on the type of cheese you use and also how well the cheese is mixed into the dough. Any deposits of exposed cheese will turn golden as it is baked.
  • DO NOT use cornstarch, coconut flour, arrowroot or potato starch, it simply doesn't behave like tapioca does and by using any of the aforementioned you will ruin the recipe (you were warned).
  • Keep in mind the texture will be a cross between a pliable dough/choux pastry.
  • If you are familar with Brazilian cheese bread and want a light, puffy airy bread then you will need to thin out the recipe and use a blender but this recipe is specific tailored for the dense version.

Nutrition

Calories: 197kcal | Carbohydrates: 25g | Protein: 2g | Fat: 10g | Saturated Fat: 6g | Cholesterol: 33mg | Sodium: 446mg | Potassium: 17mg | Fiber: 1g | Sugar: 1g | Vitamin A: 48IU | Calcium: 47mg | Iron: 1mg