Brazilian Cheese Buns also known as Brazilian Cheese Bread is a simple four ingredient gluten free bread that is delicious!
The first time I made Brazilian Cheese Buns was ten years ago. It was the first year that I went gluten free and I loved how easy and delicious they were to make.
Ten years later and I am still making these easy gluten free cheese rolls.
I will admit that I love the Brazilian cheese rolls that Costco sells. They come in the freezer section and they are easy to just pop in the oven on a busy night.
However, my family loves homemade ones even more. If they have a choice they prefer these homemade Brazilian Cheese Buns every time.
I have been making these even more recently because one of my daughters is trying to watch the amount of grains that she eats. There is no flour in these just tapioca starch/tapioca flour, so they work great for her right now.
What is Tapioca Starch?
If you have never heard of tapioca starch or tapioca flour you can find out more details in my post about the difference between tapioca flour and tapioca starch.
Tapioca is a root. It comes from the root of the cassava plant. That makes it grain free. It is not low carb, but it is grain free.
Over the years I have made several versions of Brazilian Cheese Buns. Some recipes have milk in them, some have oil, some have both. Each recipe that I have made has been a little different.
Some are a little more roll like and some are more popover like. Some versions call for parmesan cheese, others use cheddar, and some even use a white cheese.
This version is my favorite. It came from a cookbook that I checked out of the library shortly after I went gluten free. I wrote down the recipe, but not the name of the cookbook. I wish I knew what cookbook it was because I would love to go back and find more recipes from it.
This is the easiest Brazilian bread recipe that I have tried. It only contains four ingredients and it turns out perfect everytime.
One of the things that I love about this version is that they are more roll like. We love to slice the leftover ones and use them for sandwiches. They also work great with an egg and sausage or bacon for a breakfast sandwich.
We have also used them for a gluten free hamburger bun. You just have to make your hamburger more of a slider size than a regular burger size.
No matter how you make these I think you will love them!
One note on this recipe. This is a recipe that I have found turns out better with some tapioca starch than others. I think it turns out the best with Bob’s Red Mill Tapioca Flour/Starch.
- 1 cup tapioca flour/starch, I used Bob's Red Mill
- 1 teaspoon baking powder
- 2 cups shredded cheddar cheese
- 2 eggs
- Preheat oven to 350 degrees.
- Whisk together the tapioca flour and baking powder.
- Stir in cheese and eggs.
- Mix together and knead the until a dough forms. ( I do this in my kitchen aid mixture.) This is a wet more sticky dough. It will not be the same as a regular bread dough.
- Divide into 8-10 pieces. I use a cookie scoop to make sure the pieces are uniform.
- Bake for 12-14 minutes or until done, but not browned. You want these to be soft and tender.
You can use other shredded cheese in place of the cheddar cheese. Colby Jack cheese, Monterey jack cheese or other shredded cheese works as well.
Amount Per Serving: Calories: 149Total Fat: 8gSaturated Fat: 5gTrans Fat: 0gUnsaturated Fat: 3gCholesterol: 60mgSodium: 211mgCarbohydrates: 12gFiber: 0gSugar: 1gProtein: 6g