Brazilian Cheese Bread with the WonderMill (gluten free!)

A friend made these for us last weekend on our visit to Utah and I haven’t been able to keep them off my mind! I’ve been DREAMING of Brazilian Cheese Bread for the last week!! She purchased her tapioca flour at her local grocery store in the bulk food aisle. Our local grocery store has a bulk food section but I could not find tapioca flour ANYWHERE! I thought I might have to special order some in, and then I realized I could grind my own tapioca pearls in my my WonderMill!

I decided to try out my new small grain attachment made for myWonderMill.

Most of the mills on the market can’t grind small grains like quinoa, teff and tapioca. Tapioca will in fact clog a lot of mills up. The small grain attachment allows small grains to go more evenly into the hopper without clogging the mill.  I figured this would be the perfect opportunity to test it out!  Check out my recipe below!


2 c. tapioca pearls for grinding into 2 c. flour (will have extra flour)
2 eggs
1/2 c. butter
2 c. cotija cheese crumbled
2 c. monterey jack cheese grated PLUS extra cheese to cut into cubes
1 Tbl. sugar
1 pinch salt

Place Small Grain Attachment into Wondermill. Turn setting to pastry/fine and turn on the mill.

Pour tapioca pearls into the hopper of the WonderMill. Once all of the pearls have gone down through the wholes on the Small Grain Attachment, turn off the machine.

Place 2 cups tapioca flour and remaining ingredients together in Bosch Universal Plus Mixer

Mix everything together and knead until it is pretty soft. Your dough will appear fairly crumbly.

Cut small cubes of monterey jack cheese and form balls of dough with a cube of cheese inside.

Place on cookie sheet lined with Silpat baking mat or tinfoil.

Place in oven (not preheated). Turn oven on to 350 degrees for 10 minutes and then turn to broil for 5 minutes or until just lightly brown on the tops.

You can store the dough for a week in the fridge – just wrap in saran wrap and cover with a damp cloth. It will be a little stiff when you take it out of the fridge to make, but it will soften as you work it in your hands for a few minutes.


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3 Responses to Brazilian Cheese Bread with the WonderMill (gluten free!)

  1. gluten free bread flour says:

    Thanks for supporting the gluten free family.

  2. Brenda says:

    The Brazilian Cheese Bread looks wonderful!!! As I read through the recipe, I would like to know how much (if any) of the Monterey Jack cheese goes in the dough. It is confusing since you are instructed to add remaining ingredients to the flour and also to cut the Monterey Jack into cubes for the middle of the bread.

    Thanks for your help,

    • admin says:


      Thank you for noting this. You use the entire 2 cups of shredded monterey jack cheese in the dough mixture and then you use ADDITIONAL cubes of monterey jack cheese in the middle of the bread (little cubes maybe 1 centimeter in diameter). I will change this to make more sense! They are super good!


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