This unique bread, made with tapioca flour and cheese, is a staple food in Brazil. Like Biscuits to Americans, cheese breads grace our tables as meal accompaniments, or simply, as delicious snacks and party hors d’oeuvres. Naturally gluten free, the cheese breads are a safe and delicious alternative for those who are gluten intolerant. They come in 7 different delicious flavors:
Flavors
Black Olive
Kalamata olives, diced small and combined with the cheese dough. Great with wine. CHEERS!
1. Preheat oven to 350°F.
2. Place the frozen rolls about ½“ apart on a baking sheet lined with paper.
3. Bake for approximately 20 to 25 min. or until lightly golden brown.
4. Serve hot.
Black Olive: tapioca starch, cotija and parmesan cheese (cultured pasteurized grade A part skim milk, salt and enzymes), eggs, olive oil and low fat yogurt (cultured pasteurized Grade A fat free milk and milk), salt and black olives.
Jalapeño
Fresh jalapeños diced small and blended in the cheese dough, along with the seeds, pureed in olive oil. Not so hot, be brave, preferably with beer.
1. Preheat oven to 350°F.
2. Place the frozen rolls about ½“ apart on a baking sheet lined with paper.
3. Bake for approximately 20 to 25 min. or until lightly golden brown.
4. Serve hot.
Jalapeño: tapioca starch, cotija and parmesan cheese (cultured pasteurized grade A part skim milk, salt and enzymes), eggs, olive oil and low fat yogurt (cultured pasteurized Grade A fat free milk and milk), salt, jalapeño pepper.
Pesto
Fresh basil and toasted pine nuts combined with the cheese dough. Great with pasta and salads! Yummy.
1. Preheat oven to 350°F.
2. Place the frozen rolls about ½“ apart on a baking sheet lined with paper.
3. Bake for approximately 20 to 25 min. or until lightly golden brown.
4. Serve hot.
Pesto: tapioca starch, cotija and parmesan cheese (cultured pasteurized grade A part skim milk, salt and enzymes), eggs, olive oil and low fat yogurt (cultured pasteurized Grade A fat free milk and milk), salt, fresh basil, pine nuts.
Pizzetta
Sundried tomato, oregano and mozzarella cheese, blended with the cheese dough. Who can resist a good old pizza? I can’t.
1. Preheat oven to 350°F.
2. Place the frozen rolls about ½“ apart on a baking sheet lined with paper.
3. Bake for approximately 20 to 25 min. or until lightly golden brown.
4. Serve hot.
Pizzetta: tapioca starch, cotija and parmesan cheese (cultured pasteurized grade A part skim milk, salt and enzymes), eggs, olive oil, low fat yogurt (cultured pasteurized Grade A fat free milk and milk), salt, low moisture part-skim mozzarella cheese (pasteurized milk, cheese culture, salt, enzymes) ,sundried tomato and dried oregano.
Roasted Garlic
With real garlic, roasted slowly in olive oil, until it is buttery sweet. Hmmm. It will ward off the vampires.
1. Preheat oven to 350°F.
2. Place the frozen rolls about ½“ apart on a baking sheet lined with paper.
3. Bake for approximately 20 to 25 min. or until lightly golden brown.
4. Serve hot.
Roasted Garlic: tapioca starch, cotija and parmesan cheese (cultured pasteurized grade A part skim milk, salt and enzymes), eggs, olive oil and low fat yogurt (cultured pasteurized Grade A fat free milk and milk), salt, roasted garlic.
Rosemary and Onion
Fresh Rosemary and Sweet White Onion blanched in olive oil. The delicious flavor of traditional Focaccia, and all you need is a glass of red wine!
1. Preheat oven to 350°F.
2. Place the frozen rolls about ½“ apart on a baking sheet lined with paper.
3. Bake for approximately 20 to 25 min. or until lightly golden brown.
4. Serve hot.
Rosemary and Onion: tapioca starch, cotija and parmesan cheese (cultured pasteurized grade A part skim milk, salt and enzymes), eggs, olive oil and low fat yogurt (cultured pasteurized Grade A fat free milk and milk), salt, rosemary and onion.
Traditional
As one of my most loyal customers describe it, this is the “Cheesy Cheese” one 
1. Preheat oven to 350°F.
2. Place the frozen rolls about ½“ apart on a baking sheet lined with paper.
3. Bake for approximately 20 to 25 min. or until lightly golden brown.
4. Serve hot.
Traditional: tapioca starch, cotija and parmesan cheese (cultured pasteurized grade A part skim milk, salt and enzymes), eggs, olive oil and low fat yogurt (cultured pasteurized Grade A fat free milk and milk), salt.
