Gluten-Free Brazilian Cheese Bread

This delectable bread is perfect for people with diabetes.

The most popular brazilian snack is a brazilian cheese bread, also known as pao de queijo. It’s gluten free and loaded with gooey cheese.

These brazilian cheese bread uses tapioca flour, and then, by mixing it with gluten-free parmesan cheese. It’s crisp on the outside with airy pockets in the middle by using tapioca flour.

This delectable bread is also perfect for people with diabetes, can be ready in just 50 minutes.

Serves 15 (serving size: 1 piece)


  • 8.4 ounces tapioca flour (about 2 cups)
  • 1 cup 1% low-fat milk
  • 6 tablespoons canola oil
  • 2 large eggs, lightly beaten
  • 2 ounces reduced-fat sharp cheddar cheese, shredded (about 1/2 cup)
  • 1.3 ounces grated fresh Parmesan cheese (about 1/3 cup)
  • Tapioca flour, for dusting


  1. Preheat oven to 400°. Cover 2 metal baking pans with parchment paper.
  2. Weigh or lightly spoon flour into dry measuring cups; level with a knife. Place flour in a large bowl.
  3. Combine milk and oil in a small saucepan over medium heat; bring to a boil. Slowly pour milk mixture into flour, stirring until blended. Let cool 5 minutes. Add eggs and cheeses, stirring until blended. Place dough in refrigerator, and chill 20 minutes.
  4. Turn dough out onto a well-floured surface. With floured hands, shape dough into 15 balls, about 3 tablespoons each. Place 2 inches apart on prepared baking pans. Bake at 400° for 20 minutes or until puffed and golden.

Image source : Photo courtesy of Oxmoor House

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