I went to a Brazilian restaurant with my son awhile back, and one of the appetizers the waitress brought out was some of this cheese bread. I asked if it was gluten-free, expecting them to say no of course, but was ecstatic when they said yes! I asked what type of flour they used, and when they said tapioca I was thrilled since I have quite the stash of tapioca flour in my pantry!
I came home and got to work replicating what I had eaten.
The result was a light, airy cheese bread that my kids could not be quiet about! They ate it faster than I could make it!
Important note: When I made these, I used mini muffin liners because I didn’t have a mini muffin tin (which has now been remedied). I do not suggest this. The cheese breads stuck to the liners, and even though they still tasted great, they were laborious to eat. So, I suggest just greasing a mini muffin tin with oil beforehand!
Make sure you eat these promptly, as they do not keep well. Of course, you will probably eat them before they go stale anyway. =)
I hope you enjoy them as much as we did!