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.
Brazilian Cheese Buns
Brazilian Cheese Buns are an easy gluten free roll to make. They only use four ingredients.
- 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
We love Brazilian Cheese Buns at our house too. They are fairly easy to make and very yummy.
Those cheese buns look great! It’s such a simple recipe, too. Thanks for the idea – I’ll have to try it!
You’re right, there are a lot of slightly different versions of these. I miss them since going dairy free. They just won’t be the same without cheese. Thanks for participating in the carnival.
.-= Linda´s last blog ..Rhubarb Coffee Cake =-.
These were yummy and easy! The best part was I had all the ingredients handy. They make a perfect pairing with gf beer for an after dinner treat. We will be making these alot in the future!
I am so glad that you liked them. Thanks for letting me know. They are one of my favorite gf rolls/bread to make. I agree they are easy and very good.
My daughter-in-law cannot eat gluten, and I’d like to make these for her on Thanksgiving. I wondered how far in advance I can make them, and how well they store. Thanks for posting this recipe!
This can be made ahead and either eaten or reheated. We have used the leftover ones the next day for lunch or sandwiches. However, I will say that they are best when eaten fresh warm out of the oven. But if you are trying to make these on Thanksgiving in the middle of cooking everything else, I would suggest making them a few hours ahead. You could make them in the morning or a few hours before serving the meal and I think that would work. I hope you enjoy!
Thank you very much! Is is so tricky to time everything to be cooked and ready at the same time. I think I will make just half a batch, since she is the only one who needs them. I bet they make really good sandwiches. I’m excited for her to try these! Happy Thanksgiving to you!
You can also freeze the dough as well and take them off the freezer just before placing them in the oven. in our house cheese buns are a staple, and we always have a batch in the freezer!
Hi Lynn: I wondered if this can be made with all-purpose flour of whole wheat flour because I went to the grocery stores and couldn’t find it. Let me know. I want to make them today!! Thank you!
I think these need the tapioca flour to get the right texture. You can usually find it in the health food aisle or gluten , with the gluten free or health food type flours. I have also found it in the asian section or at an asian type food store since it is used in many of their recipes. I hope that helps.
Authentic Foods Tapioca Floor is excellent. They have a recipe of the Brazilian Cheese Bread on the package. Happy Baking! 🙂
I have never heard of Tapioca flour. Can you find it at a regular supermarket? I live in a foreign country, so can’t always get some ingredients. Is it possible to use white flour or something else for this recipe? The Brazilian Cheese Buns look great! I want to try them!
oops, sorry! Just saw that you have answered the same question about using white flour. I’m very sorry. No need to respond to my question. 🙂
I was wondering what the caloric totals were for this? Like fat content, etc. Great recipe though, thanks!
I am not sure on that. I am thinking with the cheese it may not be that great. But they are good.
Have you ever tried to freeze them? I love to use these as hamburger buns. Thanks for the great recipe!
No I have not. We always eat them too fast for freezing. 🙂
Can it be made without the cheese? I am allergic to dairy. Thank you and thank you for sharing such simple recipe.
I have never tried them without cheese, but I think it would probably work. The texture might just be a little different.
I did not find this dough to be ‘sticky’. Is there some liquid that needs to be added not mentioned?
I could not get it to hold together & certainly not able to ‘scoop’ it out
i like the looks of thiese buns but practice Paleo. What would be a good sub for the cheese?
Have u thought of goat cheese? Im also paleo and the chemicals that are taboo in cows milk are not found in goat or sheeps milk. Central market and whole foods have a good selection of goat and sheep cheese that would work well.
Brazilian Cheese Buns are everybody’s favorite snack food in Brazil. You can buy them almost everywhere. They are even sold frozen, ready to bake in most supermarkets. I haven’t made your recipe, but if the dough is somewhat stiff, you can make the bun shapes and freeze them to bake later.
I printed your recipe for the Brazillian Cheese Buns but when I actually looked at it there seems to be items missing.
There is no milk or oil of any kind. Looking at other recipes for these there are other liquids besides just the eggs.
Am I reading it wrong? Thanks for any help.
stephene van natta
I made this recipe last night and it is correct and delicious!
Thank you so much for letting me know. I know a few people have had trouble with this recipe so I really appreciate you letting me know you enjoyed it and that it worked for you.
patti is correct, there should be milk and oil in the recipe. please send out a corrected version.
The recipe I use has milk and they freeze very well
Just place the made rolls on baking paper on a tray and pop in the freezer for half an hour They are then firm enough to place in freezer bags without sticking together When needed I place them straight from the freezer onto a tray and into a pre warmed oven at 180 degrees Celsius (I liv in Australia hence Celsius)
I make about 25 rolls in 1 batch hence the freezing
They are incredibly yummy!
Omg.. im so making these tonight!!!
FYI… if u go to an asian market u can get tapioca flour for .99 per pound. I also get many other gluten free/paleo alternatives for a fraction of what the big stores charge.
I know this is an old post, but wanted to share that if you throw the leftover rolls in the fridge overnight they will slice very very thin and then toast in the oven on 350 for about 10-15 minutes till slightly golden and crunchy. Give them a dash of salt and these make the BEST crackers ever! 🙂
Thanks for sharing that! I will have to try it.
I just made these as a practice run for Christmas Eve at my house. They are amazing! The only change was that I added 1.5 tsp garlic powder. Next time I’ll add 2 tsp. My dough was very, very dry and stiff, but it worked!
The hardest part of the recipe is going to be convincing my husband that the recipe only made 4 buns and that I ate one of them.
I’m definitely NOT a baker, so if I can do this, anybody can.
I am so glad that you enjoyed them! I love the idea of idea garlic powder too.
Oh my goodness!! 1st time making these, I halved the recipe to see if I liked them.
Totally awesome, I forgot to add the garlic powder so I mixed up a butter recipe with
garlic, parsley and cilantro.
Thank you !
I am so glad that you enjoyed them!
Can I use Otto’s Cassava flour for tapioca starch/ flour?
I have never tried that product, so I am not sure.
I made these today and thought they were much better fresh out of the oven. I used parmesan cheese and had to add a splash of almond milk to get the mixture to combine enough to make dough but they were good!
Although these were delicious with Monterey Jack cheese – they did not rise at all. Turned out half flat raised disks certainly not hamburger bun worthy. Did anyone get them to rise? Thank you for the introduction to this type of baking.
my husband can only have mozzerella cheese. Would this work with this recipe?
I have tried it with different cheeses and it works fine. I don’t think that I have tried it with all mozzarella, but I have tried it with part and it works fine. The texture might be a little different with all mozzarella, but I think it would probably work. If you try it I would love to know how they turn out.