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5 from 3 votes

Tapioca Breadsticks (Biscoito de Polvilho)

Tapioca breadsticks are a quick, naturally gluten-free snack (or accompaniment for the hors d'ouvre buffet) that can be served with coffee, tea, or any other drink of your choice.
Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Servings 22


  • 4 cups tapioca flour about 500 g
  • 1/3 cup grated Parmesan cheese
  • 1/2 cup whole milk
  • 1/2 cup vegetable oil
  • 1/2 tablespoon plus 1 teaspoon salt
  • 1/2 tablespoon chopped fresh rosemary optional
  • 3 large eggs at room temperature


  • In a large heat-proof bowl, stir in tapioca flour and Parmesan cheese together until combined; then set aside.
  • In a small saucepan, stir in together the milk, oil, salt, and chopped rosemary and bring to a boil. Remove from heat and pour the hot liquid mixture over the flour mixture, stirring well with a wood spoon until combined. Mixture will be lumpy. Add eggs on one side of the bowl, break them with a fork and give a quick stir. Then, using your hands, mix them with the lumpy flour mixture until obtaining homogeneous dough, about 3-4 minutes.
  • Preheat oven to 350 degrees F (about 180 degrees C). Line two to three baking sheets with parchment paper and set aside.
  • Lightly grease your hands with a drop of vegetable oil. Using a tablespoon as measurement, spoon 1-2 tablespoons of the dough onto your hands, mold into balls and then roll into sticks, 2-inch (mini breadstick) to 4-inch long each (medium breadstick). Arrange them on the lined baking sheets, leaving a space (1 to 2-inches) between them. Bake for about 13-15 minutes, or until tapioca breadsticks are puffy and lightly golden on top. Yield will vary according to the size of the tapioca breadsticks (22-45 breadsticks). Mine were approximately 4 inches long a piece, yielding about 22 breadsticks.
  • Serve while still warm accompanied by coffee, tea, or any other beverage of your choice. If desired, you can brush a bit of melted butter on top of the tapioca breadsticks. Enjoy!

Recipe Notes

Sour tapioca starch (polvilho azedo) is often used to make these tapioca breadsticks (biscoito de polvilho). Since it is not typically available at local supermarkets in the US, I used tapioca flour instead -- which is a suitable substitute, and can be usually be found in the flour/cake aisle.
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