These Brazilian Cheese Bread Rolls are a new addiction for me. They’re loaded with cheesy goodness and bacon to add that extra flavor kick. A great side note is these are a gluten free bread roll because they use tapioca flour. A-mazing friends!
Now you know I am not one who needs anything gluten free, but in researching these the key was using tapioca flour. So no wheat involved with these beauties. It is an amazing ground flour and the end result is this wonderfil, crackled exterior that encases a light, fluffy and super cheesy inside.
I decided to add some pancetta to the batter. Why you ask, because I could. Who doesn’t love bacon, right? Well in this case… pancetta, but you get it.
While pancetta is the unsmoked version of bacon, and it’s what I had on hand, it’s what I used. Although crumbled bacon would do quite nicely here as well.
One batch of this batter makes twenty-four little muffin sized cheesy bread rolls. They are absolutely delicious and trust me, they will be gone in no time.
Perfect to serve with a salad or soup for alight lunch or with dinner.
If you like Brazilian foods, try my Brazilian Braised Pork in Passion Fruit, Orange and Guajillo Peppers, this Potato Cheese Soup with Chicken or if another bread is needed for dinner check out my Cheesy Bacon Buttermilk Biscuits. Enjoy!
Brazilian Cheese Bread Rolls
- 4 slices bacon (See Note 1)
- 1 cup whole milk
- 1 large egg
- 1/2 cup vegetable oil
- 1 cup grated Parmesan (See Note 2)
- 1/2 tsp salt
- 1/4 tsp baking powder
- 2 cups tapioca flour (See Note 3)
- Preheat oven to 400°F. Cut the bacon or pancetta into pieces. In a large skillet over medium high heat cook the bacon or pancetta until rendered, brown and crispy. Be sure not to burn. Drain on a paper towel and set aside.
- Using a blender or Vitamin add the milk, egg, oil and cheese. Pulse to blend.
- Add the cooked bacon, salt, baking powder and half the tapioca flour. Pulse to blend and add remaining tapioca four. Blend to mix.
- Pour into prepared mini muffin pans coated with cooking spray and bake for 22-25 minutes until golden brown.
- Serve immediately.
- Feel free to substitute two 1/2-inch thick slices of fresh pancetta for the bacon.
- Feel free to use Pecorino Romano cheese if Parmesan is not available.
- I find tapioca flour at Whole Foods, Sprouts and Trader Joes. Bob’s Red Mill makes it, too. It is sometimes labeled as tapioca starch as well.