4 cups tapioca flour
1 1/4 cup milk
1/2 cup water
6 tbsp butter
1 1/2 cups grated parmesan cheese
1 cup shredded mozzarella cheese
2 large beaten eggs
2 tsp salt
2 tbsp chopped chives


1.Preheat oven to 375°.
2.Bring butter, water, milk, garlic salt to a boil in a small saucepan and remove from heat
3.Stir in tapioca flour and chives. Let the mix cool for 10 minutes.
4.Mix in cheese and eggs. Pour the mix into a lightly greased mini muffin pan.
5.Cook 15-20 minutes or until the tops are just starting to brown.

Brazilian Cheese Bread Rolls are a fantastic side for almost any meal. They have a hard outer shell with a soft center. The cheese taste is light and the chives add that perfect final accent to make them irresistible. I find that when cooking a meal I have to make these last, otherwise I’ll eat a bunch while I’m cooking the rest of the meal, they’re so good I can’t stop myself. You can experiment with different cheeses to alter the flavor and the texture. If you can’t get chives, try using green onions (spring onions) or minced garlic.

These are best hot out of the oven but if you have some leftover from and want to reheat them there is a trick that works well. Get a plate and put a small container of hot water in the middle. Place the rolls around the bowl and put the whole thing in the microwave for about 25 seconds on high. The water will help restore any moisture that evaporates out of the rolls. That will keep them from getting rubbery. You can use that same trick for most breads.

The key ingredient in cheese bread rolls is tapioca flour. Most stores carry it in their health food section since it’s gluten free.

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