Baked Brazilian Cheese Bread with Tapioca Flour

By AislePrompt Editorial · ·

How this recipe was made — this recipe was drafted by AislePrompt's AI-assisted pipeline from technique templates and USDA-sourced nutrition data, and published by AislePrompt Editorial — see how AislePrompt recipes are drafted and published.

Light and airy Brazilian cheese bread made with tapioca flour and Parmesan, perfect for a gluten-free snack or breakfast. This Brazilian-inspired recipe (gluten free, vegetarian), ready in about 40 minutes, turns tapioca flour, whole milk, vegetable oil into a satisfying snack for between meals, packed lunches, or game-day spreads — minimal active time and easy to scale up for a crowd. Each serving lands at about 90 calories and feeds 12, so it fits into lunchboxes, road trips, or an afternoon-energy gap without derailing the day. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Prep: 15 min Cook: 25 min Serves 12 Brazilian cuisine 90 cal/serving
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Ingredients

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Instructions

  1. Step 1: Preheat the oven to 375°F (190°C) and line a baking sheet with parchment paper. In a medium saucepan, combine 3/4 cup whole milk, 1/4 cup vegetable oil, and 1 teaspoon salt. Bring to a gentle boil over medium heat, stirring occasionally.
  2. Step 2: Remove the saucepan from heat and immediately add 2 cups tapioca flour, stirring vigorously with a wooden spoon until the mixture forms a sticky dough and cools slightly, about 3 minutes.
  3. Step 3: Transfer the dough to a mixing bowl. Add 2 large eggs one at a time, beating well after each addition until smooth and glossy.
  4. Step 4: Stir in 1 cup grated Parmesan cheese until fully incorporated. The dough will be thick and elastic.
  5. Step 5: Using a tablespoon, scoop dough onto the prepared baking sheet, spacing them about 2 inches apart. Shape each into a round ball with wet hands to prevent sticking.
  6. Step 6: Bake for 20-25 minutes until the tops are puffed and golden brown. Remove from oven and cool slightly before serving warm.

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