Tuesday, March 11, 2014

Brazilian Cheese Bread ~ Buns ~ Version 1 ~ Gluten Free


Gluten Free Brazilian Cheese Bread ~ Buns Version 1

These tasty Buns are Soft, Creamy on the inside with an almost moist texture. The outside is a bit chewy/crispy. It's best to eat these buns while they are warm. I do not recommend reheating them in the microwave. Either re-heat in your regular or toaster oven. I also sliced them in half and toasted them in my toaster and put on a little butter. YUM!!!

In a small sauce pan add:
1 Cup Milk
1 stick of Butter (½ Cup)
Bring to a boil. Remove from the heat.

In a stand mixer add and mix together with the paddle:
10.5 oz Bob's Red Mill Tapioca Starch ~ AKA: Tapioca Flour (***SEE FOOT NOTES***)
1 tsp. Salt

Slowly add the Milk/Butter mixture to the Tapioca Flour,, start with the mixer on low speed,, scrape the bowl; then turn up to medium high for about 30 seconds.

Add any cheese of your choice:
Total of 1 ½ cups of Cheese
I used an Italian Blend of cheese that had:
Shredded Mozzarella, Smoked Provolone, Romano, Fontina, Asiago, Parmesan Cheese.
Mix until blended.

Let the dough cool off for about 10 minutes. (this is important because you will be adding eggs,, you do not want the eggs to cook in the dough)

Slowly add:
2 Eggs, Beaten
Mix until smooth.

See ***Foot Notes***


There are so many recipes for Brazilian Cheese Buns. I have experimented with many different recipes. Some are a very thin batter others a very thick batter.
I realize that not everyone has a Baking Scale. Many recipes call for 2 Cups of Tapioca Flour,,, due to Tapioca Flour  being so light,, it's hard to get an accurate measurement. After reading many helpful hints,,, I found that measuring the Tapioca Flour on a scale to be very helpful. If you don't have a scale, here is my conversation,, I measured my Tapioca Flour out after the scale. This is what 10.5 oz of Tapioca Flour/Starch measures out to be,,,
2 Cups plus 1/3 Cup  plus 1 TBL Tapioca Flour. (If you add a bit more its not going to make a big difference)

Tidbits: Sometimes I add extra Tapioca Flour/Starch after adding the eggs,, a lot depends on the Humidity in the air,,, if the batter is to thin,, add a little bit of extra Tapioca Flour/Starch and mix in thoroughly. I will scoop out one and if it runs together,,, I will add more Tapioca Flour/Starch,,, only a little bit at a time.

To cook your Brazilian Cheese Buns: Again there are many methods.
I cooked mine on a Silpat Lined Cookie sheet using a Cookie Scoop. Tapioca Flour is very sticky/elasticity, if you find it sticking to the scoop,,, dip the scoop in warm water.

You can also cook them in Mini or Regular Muffin tins. Cooking them in the Muffin tins resulted in a more Puffed Brazilian Bun... cooking them on the silpat liner they were not as puffy,,, but this method worked for me. I was able to slice them and toast them for Breakfast the next day. I also used these Buns to dip in a Beef Stew without slicing them. I just warmed them up for a few minutes. They were great with my Stew!

Before I baked my Brazilian Buns, I sprinkled a little bit of cheese on each bun.

I cooked my Buns in a preheated 375* oven for 20 Minutes. Rotating the pans ½ through baking.
Remove from the cookie sheets and cool on a wire rack.

You can also add any herbs of your choice to the Tapioca Flour Mixture.

You can  freeze these buns in a zip-lock bag placed in a container after they have cooled off.
Again re-heating before you serve them.




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  1. These look great. I am going to make some this weekend. I bet I could use these for mini pizzas :-)

    1. My Husband and I were thinking the same thing. I will be posting another version of these buns that are larger.... might be better for the pizza which I plan to make into a video at some point! I appreciate the feedback! Brenda