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Brazilian Cheese Rolls Aka Brazilian Cheese Bread

By Tivona, May 8, 2012 | Updated: Jun 5, 2012 | | |
  1. Tivona
    Ingredients:

    3/4 cup water
    1 1/4 cups milk
    1/2 cup oil
    1/4 cup butter
    2 teaspoons salt

    4 1/3 cups Tapioca Starch (tapioca flour is the same thing, just a different name)

    4 to 6 eggs (I used medium duck eggs so if using smaller eggs you will need more, just be sure to get it to the right texture)

    2 cups of grated cheese ( I've used mozzarella, pepper jack and cheddar but you can use any good cheese or combo of cheeses you like)
    Cooking Instructions:

    Preheat oven to 375°F

    Bring to a boil and simmer 3 minutes the water, milk, oil, butter, and the salt.

    Immediately stir in the tapioca starch. It will get very thick and stretchy. Mix as well as you can trying to incorporate all of the tapioca starch. It will be a little lumpy but should not have flour patches. (If it stays liquidy instead of turning stretchy at this point then your liquids/oils were not hot enough to cook the tapioca starch so reheat over medium/low heat stirring till you get it looking right.) It will be slightly translucent looking as well.

    Let cool for about 25 minutes. We want it only warm and not hot for the next part so it doesn't cook the eggs.

    Add the eggs one at a time mixing well between each one. When you have 4 eggs well mixed in look at the dough/batter. It should be a very soft (almost but not quite a batter) dough, better a bit too soft then to thick. Add another egg(s) if necessary. First time I made it I used 5 then the next time I had to use 6 to get it the same spot. Just depends on egg size and how much tapioca starch was really in the cups...It should be "almost" pourable but still a dough. Mix well for another 5 minutes to get it very smooth and everything well incorporated.

    Stir in the 2 cups of grated cheese.

    Scoop about 1/2 cup at a time onto an ungreased cookie sheet leaving 2 inches between the rolls. They expand a lot during baking. I used an ice-cream scoop.
    Bake till golden, about 35 minutes. Cool on rack. Best eaten when just warm. Yummy, and gluten free!



    Recipe Pictures: [​IMG]

    Edited to include picture and reduce starting egg amount. Egg sizes can differ so much and I made one batch that only needed 4 eggs so just watch the texture and go accordingly.

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Comments

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  1. sillily
  2. Brandi Leigh
    hmm...gotta try these!

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