Recipe by: Lené Whitfield
Our Recipe Books features a unique collection of authentic Texas home-cooking recipes straight from the heart of the Homestead Heritage community, where tradition and wholesome ingredients come together to create mouthwatering meals.
Our Recipe Books•
June 30, 2025
Our family started the tradition of having the Brazilian steakhouse themed dinner for Christmas when we invited in friends that couldn’t tolerate gluten. It’s a meal that has something for everyone and these delectable little breads are made with tapioca flour, so they are naturally gluten free. Loaded with cheese, they are crisp on the outside and pleasantly chewy on the inside.
Preheat oven to 400 °F° with the rack in the middle. Bring the milk (1 ¼ cups), water (½ cup), oil (6 Tbsp), and salt (2 tsp) to a boil over medium high heat in a medium sized sauce pan.
In the bowl of a stand mixer, add the tapioca flour (4 cups). Once the milk mixture has come to a boil, pour over the tapioca flour. Mix on low speed until well combined.
Add eggs (2), mixing and one at a time. It will look like it’s not going to incorporate, but it will!
Add the cheese, in about four parts, not all at once. Once the cheese is combined, drop by heaping teaspoonfuls onto a baking sheet lined with parchment paper.
These can also be baked in greased mini muffin pans.
Bake 15 to 20 minutes until golden and puffed.
You can make this dough ahead of time and freeze it. To do this, drop the dough by heaping teaspoon full onto parchment paper and place in freezer. Once they are fully frozen, put them in Ziploc freezer bags and pull out and bake when/as needed.
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