Fogo de Chao Brazilian Cheese Bread: Gluten-Free Cheesy Puffs

Deliciously cheesy and gluten-free, these Brazilian puffs are perfect for any gathering!

Print Recipe Pin Recipe

Prep Time 15

Cook Time 25

Total Time 40

Servings: 12 servings

Course: Appetizer, Snack

Cuisine: Brazilian

For the Cheesy Puffs:

1.5 cups Whole Milk Adds moisture and richness to the dough.
1.5 cups Sour Tapioca Flour (polvilho azedo) Provides a tangy flavor and chewy texture.
1 cup Sweet Tapioca Flour (polvilho doce) Balances the sour flour and contributes to structure.
0.75 cup Parmesan Cheese shredded, adds a salty flavor.
0.75 cup Corn Oil Keeps the puffs moist.
4 large Eggs Binds ingredients and helps with puffiness.
1 teaspoon Salt Enhances all flavors.

Baking Instructions:

Step 1: Preheat the Oven - Preheat your oven to 375°F (190°C) for even baking.
Step 2: Prepare the Mixing Bowl - In a large bowl, whisk together the whole milk and corn oil until combined.
Step 3: Add the Eggs - Crack the eggs into the mixture and whisk until well blended.
Step 4: Mix in the Dry Ingredients - Combine the sour tapioca flour, sweet tapioca flour, and salt in a separate bowl, then add to the wet ingredients while stirring continuously.
Step 5: Incorporate the Cheese - Fold in the shredded Parmesan cheese until the dough is smooth.
Step 6: Fill the Muffin Tin - Spoon the dough into a greased muffin tin, filling each cup about 3/4 full.
Step 7: Bake to Perfection - Bake for 20 to 25 minutes, until tops are golden brown.
Step 8: Cool and Serve - Remove from oven and let cool for a few minutes before serving warm.