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One of our favorite items from the Flower and Garden Festival is the Brazilian Cheese Bread so we set out to make it at home and after a few tries and testing out a few recipes, we have nailed it and are excited to share it with you.
We tested a few “Disney copy cat” recipes but they just weren’t hitting the mark. Then I took a look at the back of Tapioca Flour bag and we adapted a recipe from Bob’s Red Mill and we have found the perfect recipe by taking that Bob’s Red Mill recipe and adding a few things of our own. Without further ado, let’s make the BEST Brazilian Cheese Bread!
Here is what you need:
- Baking Spray
- Mini Muffin Tin
- 1 Egg
- 1/4 cup Olive Oil
- 2/3 cup Milk
- 1 1/2 cups Bob’s Red Mill Tapioca Flour
- 3/4 cup Shredded Sharp Cheddar
- 1/2 tsp Salt
- 1 teaspoon garlic powder
- 1/4 cup grated parmesan cheese
The Bob’s Red Mill recipe calls for the ingredients to be blended in a blender but we used a stand mixer.
First and most importantly, my sous chef approves of this recipe as well so we have thumbs and paws up for this Brazilian Cheese Bread! #DogMom
Preheat over to 400 degrees. Spray muffin tin thoroughly with baking spray.
Combine all ingredients and beat on high until fully incorporated for about one minute.
Fill muffin cups 3/4 full and sprinkle tops with grated parmesan cheese.
Bake for 13 to 15 minutes or until the tops turn a golden brown. If using a full-size muffin tin, bake for 20 to 22 minutes.
These are easy to throw together and absolutely delicious. They are savory little morsels of pillowy, cheesy goodness and they taste so similar to the Brazilian cheese bread at Flower and Garden Festival that we can’t even handle it.
Thank you for stopping by and for the love of the mouse, never forget, that it all started with a mouse.