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I made it with cotija cheese and added just a tiny bit more than the recipe called for. Highly recommend using cotija or parmasean if you want the Fogo de Chao taste. Turned out amazing!
Needs more flavor, also mine popped wayyyy up high and ended up having a weird texture in the center. Even stranger part is when I reheated them days later the texture was much better (lots more air pockets and good fluffy texture). Going to try extra cheese next time.
Thanks for the recipe! I cooked 5-6 cloves of chopped garlic in the oil first (used avocado oil), used 21 grams of white cheddar and 50 grams of asiago cheese – both chopped to small pieces. Whisked everything rather than use a blender as tapioca starch mixes easily and a whisk is a lot easier to clean. Since tapioca doesn’t have gluten, you can’t over mix. Added a bit of black pepper then made waffles! It took about 3 – 3.5 mins in my Breville waffle iron. It was a nice combination of crispy cheese and chewy mochi. The chewiness was a bit dense so I may cook it longer next time or add a bit of baking powder. No need to oil the waffle iron as there’s already plenty of oil in the batter and cheese. The waffles went really well with Mango Chutney. You can buy tapioca flour from an asian supermarket for significantly less than Bob’s. Cost about $1.00 for 454 grams.
Cool! I’ve made waffles with the mix before too, sort of a fun take on waffles, isn’t it?
Have you ever frozen these in the batter stage? Like putting them in the pan but freeze them and throw them in a bag then cook directly from the freezer. I bought some at a grocery store frozen and they were so convenient I’ve been wanting to do it myself.
Hi Bekah, personally I haven’t tried freezing the batter, though I have often frozen the baked cheese bread. I don’t know how freezing the batter would turn out, but if you try it that way, please let us know how it goes for you!
I made these today and I am addicted already, really simple to make and taste delicious.
Delicious, but use sharp cheddar and more than the recipe calls for.
Can you use silicon mini muffin “tin” to make these?
We’ve not tried this recipe in a silicone mini-muffin pan, but at least one other reader commented saying she has, and it worked. Please let us know if it works for you!
I adore these cheese puffs and make them regularly from this recipe. I use sharp cheddar and add some fresh ground black pepper.
I can’t emphasize enough to EAT THEM WARM! They lose their moist, chewy texture at room temperature.
Hi Anna, they are lovely warm, aren’t they? They are easy enough to heat for a few seconds in the microwave if one needs to reheat.
Perfect flavor, super easy. Have made them 4 or 5 times now. BUT mine are a little too chewy compared to Fogo’s. If i cook longer, they get crispy (do not want that), but when i cook so that bottom is barely golden & top is springy they are too dense. Any suggestions?
Hi there! I’d suggest scrolling through the comments-there are many, I know. But we’ve had a lot of readers take different approaches to this. One of them may work for you!
No thanks, there is too much oil (especially with extra virgin olive oil, which is strong tasting) and I could barely taste the cheese! There isn’t enough tapioca starch to help create a fluffier and more structured puff, so I highly recommend revising this recipe.
I’m interested in making this bread, but there is no Nutrition statement. I’m in a 1200 calorie diet and need to know how many calories are in each serving. Can you help?
Hi Rhonda, We don’t currently calculate nutritional information on our recipes. I’d recommend using an online nutritional calculator like this one. That said, I can tell you that this cheese bread recipe is almost pure starch, as tapioca is a starch. I would not recommend it if you are on a restricted calorie diet.
I’ve made other recipes of PDQ in the past, and this is without question the fastest, simplest, and still true-to-form recipe. Thanks for the tremendous work!
Thank you! This is a brilliant recipe. The first GF bread recipe I have ever had luck with. You deserve a reward or at least a hug from this mum who tries to make GF goodies for my son but is usually hopeless.
Great De! I’m so glad you like the cheese bread!
I used 1/2 cup of grated mozzarella and 1/4 cup of grated parmesan in the green container (bc that’s all i had) .. I also used tapioca starch with room temperature milk and egg. I made sure to oil the muffin tins well and used a regular muffin tins and baked for 24 minutes. It came out delishhhhh~~~ very light, airy and chewy!! (made it for the 2nd time this week- the first time i only used 1/2 C of mozzarella with only 1/2ts of salt bc i was afraid that it might be too salty but actually i was wrong … it was too blend so the second time it tasted much more flavorful!)
We love these at my house! So easy for me to make. I substitute nonfat, plain Greek yogurt for the milk. Makes 12 regular sized muffins. :)
Love it! added some Jalapeno and olives and chilimy house smells delicious
Great recipe! Thank you!
When not in a Brazilian steakhouse dragging these across various juices, what do y’all recommend as a good dip to go with?
Hi Melissa, good question! I have only eaten them straight, they’re so good. If anyone has some suggestions for dips, please feel free to weigh in.
Am I able to change the temperature and/or cooking time to accommodate regular size muffin tins? I don’t have mini muffin tins.
Hi Jenny! You might take a look through the comments and see what people have said about using regular size muffin tins. This recipe really does work best with mini muffin tins. With larger muffin tins, the center will likely not stay puffed up and will collapse.
Okay. Thank you!
Made this last night. The amount of ingredients made a perfect 24 mini cupcake tin sized breads! They were chewy and soft and pillow-y. My husband and I LOVED them!
For keto, tapioca flour is 6 grams per oz of carbs. Anyone have luck with more keto friendly flour substitutes? I love these from Texas de brazil, it’d be great to make my own.