Oh cheese buns. Where do I even start? Cheese buns were basically a food group in my diet when I was fully grain free. Healthy? Eh, depends on what you consider healthy. Gluten and grain free? Check. Clean ingredients? Check. Low fat? 100000% nope. Low calorie? Lol. Delicious treat? You betcha.
I discovered cheese buns at a Brazilian steak house years ago and was shocked to learn they were grain free and immediately found and perfected a recipe that became a staple in my cooking routine. They are made out of tapioca flour so they have a really interesting chewy texture that people either love or hate. They also taste like cheese, which if you hate, I don’t know if we’d get along.
If you follow me on insta (@bowlsbyko) you’ll see these pop up A LOT. I dip them in soups, never have a red sauce without them nearby and sometimes even make breakfast sandwiches out of them. I love them. I hope you love them. That’s all, happy Friday!
Brazilian Cheese Buns
Prep time: 10 minutes | Cook time: 15 minutes | Total time: 25 minutes
Makes 8 buns
1 ½ cups tapioca flour/starch
½ cup grated parmesan cheese
⅓ cup olive oi
l⅔ cup canned coconut milk (full fat is best but reduced will work – makes sure you mix well first if it’s separated in the can)
¼ tsp salt
Preheat oven to 400
Combine all ingredients in a blender, food processor or with a whisk until smooth
Grease a small muffin tin
Pour batter in muffin tins ½ to ¾ of the way full
Bake for 15-17 minutes until center is solid