Irresistibly Cheesy Brazilian Cheese Bread Sliders You’ll Love
Delight in these Brazilian Cheese Bread Sliders, gluten-free and perfect for any gathering.
Equipment
- mini muffin tins
- Blender
- Mixing bowl
- Wire Rack
Ingredients
For the Batter
- 2 cups tapioca flour or finely ground cassava flour
- 1 cup whole milk or almond/coconut milk
- 2 large eggs fresh eggs recommended
- 1/3 cup vegetable oil or avocado/light olive oil
For the Cheese Filling
- 1 cup sharp cheddar cheese or Gouda
- 1 cup mozzarella cheese or Provolone
Seasoning
- 1 teaspoon salt
- 1 teaspoon garlic powder or fresh minced garlic
Instructions
Directions
- Preheat your oven to 400°F (200°C) and grease mini muffin tins.
- Blend together 2 cups of tapioca flour, 1 cup of milk, 2 eggs, 1/3 cup of vegetable oil, sharp cheddar cheese, mozzarella cheese, salt, and garlic powder until smooth.
- Stir the batter gently and fill muffin cups about ¾ full.
- Bake for 19-20 minutes, or until golden brown and puffed.
- If making multiple batches, blend the batter again before refilling muffin tins.
- Cool sliders slightly in the tin before transferring to a wire rack. Serve warm.
Notes
Serve with a creamy avocado dip for added flavor. Store leftovers in an airtight container at room temperature for up to 4 days.