Easy, gluten-free and EGGLESS bread made with tapioca flour, sour cream, and Parmesan cheese.
Table of Contents
Brazilian Cheese Bread vs. Eggless Bread
For those who are not familiar with eggless bread) these are small puffy cheese rolls made with tapioca flour and cheese. It is a variation of the famous Brazilian cheese bread.
The traditional Brazilian recipe, developed in the Southeastern state of Minas Gerais, dates from the eighteenth century...
... although it became widely popular around the 1950s, as noted by Wikipedia.
Aside from all of its different variations, traditional Brazilian cheese bread is made from tapioca flour, vegetable oil, milk, eggs, salt, and cheese.
The traditional Brazilian cheese bread recipe uses Minas cheese (meia-cura type; meaning "half-matured")-- while some variations call for Parmesan cheese. And no, the artisanal Minas meia-cura does NOT taste like Mozzarella, as some allege. It has a rather distinctive smell and tangy flavor-- like nothing else that you have ever tasted!
But our eggless bread is made with only 3 ingredients: tapioca flour, sour cream, and Parmesan cheese. Salt is optional here!
These are denser and chewier than the airy and puffy traditional pão de queijo -- but still very tasty!!!
They are chewy on account of the tapioca flour, making Brazilian cheese bread perfect for those on a gluten-free diet.
In contrast to the traditional Brazilian cheese bread, there are NO eggs in this recipe!
As with the traditional cheese rolls, you can serve them for either breakfast or as an afternoon snack accompanied by coffee.
Well, are you ready to prepare these heavenly bites?
HOW TO MAKE EGGLESS BREAD
- Preheat the oven to 350 F and line a sheet pan with parchment paper.
- Mix the tapioca flour, sour cream, and Parmesan together until homogeneous.
- The consistency is right when dough does not stick to your hands. To achieve this, you can add 1 to 2 tablespoon tapioca flour, if necessary.
- Using a tablespoon as measure, scoop out the dough and roll into balls.
- Use extra tapioca flour to prevent the dough from sticking to your hands. Either bake or freeze them in a plastic bag.
- Place rolled eggless bread onto lined baking sheet, spaced at least 2 inches apart .
- Bake on the middle rack of the oven for 18-20 minutes.
- In the meantime, do NOT open the oven door (in order to allow them to rise)!
- Remove from oven and serve immediately, accompanied by coffee.
- If baking from frozen, it will take about 25-30 minutes in the oven to be ready.
Do you love Brazilian cheese bread? Also try our Waffle Pao de Queijo and our Cheddar Filled Brazilian Cheese Rolls !!
Storage
This baked eggless bread are best eaten fresh. But you can store leftovers at room temp for up to one day. Heat for about 10 seconds in the microwave and eat right away otherwise they will harden.
Or you can make them, freeze in a baking sheet, and transfer to a freezer bag for up to 2 months. Then bake from frozen and enjoy!
PIN & ENJOY!
How to Make Eggless Bread (3 Ingredients)
Equipment
- bowl
- baking sheet
Ingredients
- 1 cup tapioca flour (plus 2 TBSP)
- 1 cup sour cream
- 1 cup grated Parmesa cheese
- a pinch salt (optional) It depends on how salty your Parmesan cheese is
Instructions
- Preheat the oven to 350 F and line a sheet pan with parchment paper. Mix the tapioca flour, sour cream, and Parmesan together until homogeneous.
- The consistency is right when dough does not stick to your hands. To achieve this, you can add 1 to 2 tablespoon tapioca flour, if necessary. Using a tablespoon as measure, scoop out the dough and roll into balls.
- Use extra tapioca flour to prevent the dough from sticking to your hands. Either bake or freeze them in a plastic bag to bake later. Place rolled eggless cheese bread onto lined baking sheet spaced at least 2 inches apart.
- Bake on the middle rack of the oven for 18-20 minutes. In the meantime, do NOT open the oven door (in order to allow them to rise)! Remove from oven and serve immediately, accompanied by coffee.
- If baking from frozen, it will take about 25-30 minutes in the oven to be ready.
Recipe Notes
Nutrition
** Nutrition labels on easyanddelish.com are for educational purposes only. This info is provided as a courtesy and is only an estimate, since the nutrition content of recipes can vary based on ingredient brand or source, portion sizes, recipe changes/variations, and other factors. We suggest making your own calculations using your preferred calculator, based on which ingredients you use, or consulting with a registered dietitian to determine nutritional values more precisely.
Please note that health-focused and diet information provided on easyanddelish.com is for educational purposes and does not constitute medical advice, nor is it intended to diagnose, treat, cure, or prevent disease. Consult with your doctor or other qualified health professional prior to initiating any significant change in your diet or exercise regimen, or for any other issue necessitating medical advice.
Sats says
Were delicious! Going to make them was wondering if I could use cassava flour to make them more nutritious and if anyone has tried it how much do I use?
Thanks
Denise Browning says
Hi Sats! I have never used cassava flour to make these, only tapioca flour which is a derivative from cassava root vegetable.
John / Kitchen Riffs says
Neat dish, and one that's new to me. And easy! This looks like a winner -- thanks.
Deb|EastofEdenCooking says
Such a tasty new-to-me cheese bread! Tapioca flour adds a soft and melt in your mouth texture to this easy recipe.
Karen (Back Road Journal) says
I've not had this bread before...they sound very interesting. As far as I know, I've never had a dish prepared with tapioca flour before.
Denise Browning says
Hi, Karen! This bread is very popular at churrascarias or Brazilian steak houses. It is gluten-free and absolutely addicting!