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Easy Shortcut Brazilian Cheese Bread

A quick and gluten-free cheesy snack made with tapioca flour that's perfect for meal prep and pairable with various sides.
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Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Servings: 24 mini breads
Course: Appetizer, Snack
Cuisine: Brazilian, Gluten-Free
Calories: 85
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 2/3 cup milk
  • 1/3 cup extra virgin olive oil
  • 1 large egg
  • 1-1/2 cups tapioca flour Gluten-free flour alternative
  • 1 tsp salt
  • 1/4 cup shredded white cheddar
  • 1/4 cup shredded mozzarella cheese

Method
 

Preparation
  1. Preheat oven to 400°F. Grease a 24-count mini muffin pan generously with butter or oil.
  2. Add the milk, olive oil, egg, tapioca flour, salt, and cheeses to the blender and blend until smooth.
  3. Pour the batter into the prepared muffin pan holes, filling each one to just below the top.
Baking
  1. Bake at 400°F for 14-16 minutes.
  2. Remove from the oven and let cool a couple of minutes in the pan, then gently remove from pan and serve.

Notes

These mini breads can be served warm or at room temperature. Pair with fresh veggies or a green salad for a balanced meal. They freeze well for future use. For added protein, consider incorporating lean proteins on the side.