Brazilian Cheese Bread Wreathes
One of my family’s favorite restaurants here in town is a Brazilian steakhouse called Tucano’s Brazilian Grill. If you’ve never been to a Brazilian steakhouse before and you’re a carnivore, you’re missing out! Basically, it’s a carnivore’s dream where they bring big skewers of every kind of meat you can think of and slice off as much as you can eat! Oh, and did I mention the skewers of grilled pineapple? Those are the best. I’m drooling just thinking about it.
At this restaurant, they also have one of the best salad bars I’ve ever had. It’s huge and takes up the entire center of the restaurant. Marinated olives, cheese, lunchmeats, prepared salads, and every salad fixing you can think of can be had at this salad bar. But one of my favorite things are the Brazilian cheese rolls. They’re gluten-free and it’s rare to find gluten-free rolls readily available at restaurants! And they’re stuffed full of cheese! And oh, so warm and tender. Oh man, I’m drooling again!
I found a recipe a while ago for making these little rolls and over the past year or so, have tweaked it to get the consistency I wanted. You don’t have to make them into wreathes if you don’t want to! I just did that because it’s holiday season and it was fun! These Brazilian Cheese Bread Wreathes go great with whatever dish you’re concocting and everyone will love them, even those who aren’t gluten-free! They’re also grain-free. Sub in a nut milk and some dairy-free cheese to make them dairy-free as well. I used Trader Joe’s grass-fed New Zealand sharp cheddar and some cashew milk to keep these a Paleo approved recipe. I’m positive these cute Brazilian cheese bread wreathes will be a hit at your holiday tables this season!
Brazilian Cheese Bread Wreathes
Ingredients
- 2 cups tapioca flour
- 2/3 cup nut milk I used Silk's cashew
- 1/2 cup olive oil
- 2 tsp minced garlic
- 2 eggs
- 1 cup sharp cheddar or parmesan
- 1 tsp salt
- 1/4 cup finely minced tomato and green pepper For wreath decor
Instructions
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Preheat oven to 375 degrees.
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In a small saucepan over medium heat, combine oil, milk, and salt. Bring to a boil.
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Remove saucepan from heat and stir in tapioca flour and garlic. Set aside and let rest 15 minutes.
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Add cheese and eggs to flour mixture and stir together until well combined. Stir in a little more flour if dough is too sticky.
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With your hands, roll dough into wreath shapes and place on lined cookie sheet. Top with small pieces of tomato and pepper to decorate. Brush with olive oil.
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Bake for 15-20 minutes, until lightly browned. Remove from oven and cool.