EASY! Gluten-Free Cheese Bread Rolls

These Cheese Bread Rolls are incredibly addictive. Crisp on the outside and chewy and cheesy in the middle. They are made with tapioca flour so are naturally gluten-free.

Cheese rolls on a wire rack on a wooden table

This is the easiest and most addictive gluten-free cheese bread recipe you will find. These rolls take just 30 minutes from grabbing the ingredients to munching on one warm from the oven. And there is no way you will stop at just the one.

Here’s what you need to know

  • These cheese bread rolls are based on a Brazilian recipe called Pão de Queijo.
  • The only flour used here is tapioca flour so the recipe is totally gluten and grain free.
  • They are made in the blender!
  • 5 minutes to blend and 20 minutes to bake.
  • So little washing up required!!
  • Be warned – they are addictive.

Cheese Rolls on a wire rack and one being pulled apart to show cheesy inside

I’ve been baking up batches of these rolls for a few years ago, ever since my market stall days. My cake stall was next door to a Brazilian bakery stall and they sold mounds and mound of these gorgeous rolls. Mainly to me!! I used to buy a big bag for snacking on over the course of the day. Gluten-free offerings at the market were in short supply in those days (except for the amazing cake stall of course!)

When I changed markets and lost my cheese roll supplier I was devastated and resolved to learn how to make them myself. Well, over the past few years I have really perfected the recipe and made sure they take no more than 30 minutes to make from getting out the ingredients to enjoying one straight out of the oven.

ingredients for cheese bread rolls in blender

What ingredients do you need?

  • Tapioca Flour
  • Cheese
  • Milk
  • Egg
  • Olive oil
  • Salt

What cheese do you use?

You can use 120g of any cheese you’ve got to hand. Here we use mozzarella for extra chew and cheddar for a deep cheesy taste.
You can use anything though. All cheddar, or feta for a bit of tang, gruyere for melty nuttiness or even blue cheese.

How do you make them?

  1. Weigh out all the ingredients straight into your blender and blend.ingredients for cheese bread rolls in blender cheese roll batter in the blender
  2. Pour into a lightly greased muffin tin.batter for cheese rolls in a muffin tin
  3. Bake for 20 minutes.
  4. Eat warm straight out of the oven.

Cheese Roll being pulled apart to show cheesy inside

Oooh, that ooey gooey cheesiness. So good!!!

Baker’s Tip!

Place your blender jug on the weighing scales and measure your ingredients straight into the jug then there is just that and your muffin tin to wash up. So easy.

Don’t have any kitchen scales? I seriously recommend you get some. They are an essential kitchen appliance which makes baking so much easier and so much more accurate. Plus – they are super cheap!!

See this post for why you should weigh your ingredients rather than measuring with cups.

How do you eat these cheese rolls?

These rolls are a perfect snack warm from the oven, on their own as they are. They are ridiculously addictive.

However… I learned this from a local chef. If you bake them up nice and big then you can make burger rolls out of them. Now this, my friends, is the greatest dinner invention in the world! You must try it!

This recipe makes 4 burger rolls if you divide the batter into 10cm tart tins to bake.

Burger in a cheese roll with plenty of garnishings

FAQs

How long do the cheese rolls keep? Eat the rolls straightaway out of the oven, or at least the same day. If you keep any longer you will need to refresh them in the oven (see below)

Can you reheat? Yes! Re-heat in an oven for 10 minutes at 190°C/ 170°C fan/ gas mark 5.

These Gluten-Free Cheese Bread Rolls are really quick and easy to make, unfortunately even quicker and easier to eat and I really encourage you to give them a go whether you’re gluten-free or not. I cannot stress how good they are.

Cheese Bread Rolls on a wire rack on a wooden table

If you like this recipe then you may like…

Juciest Burgers

The Ultimate Guide to Tapioca Flour

Gluten-Free Irish Soda Bread

Gluten-Free Naan Bread

If you make these Easy Gluten-Free Cheese Bread Rolls then please leave a comment below and/or give the recipe a rating. If you then go on to use this recipe as a launch pad for your own baking creation then I’d also love it if you’d share it and tag me on Instagram. It is so lovely for me to see your versions and variations of my recipes.

Easy Gluten-Free Cheese Bread Rolls

These Cheese Bread Rolls are crisp on the outside, chewy in the middle and utterly irresistible. They are made with tapioca flour so are naturally gluten-free.
Prep Time5 mins
Cook Time20 mins
Total Time25 mins
Course: Bread
Cuisine: Brazilian
Servings: 9 rolls
Calories: 212kcal

Ingredients

  • 240 g tapioca flour
  • 180 ml whole milk
  • 60 ml olive oil
  • 1 egg medium
  • 1 teaspoon salt
  • 80 g mozzarella cheese cubed
  • 40 g cheddar cheese cubed

Instructions

  • Pre-heat oven to 190°C/ 170°C fan/ gas mark 5.
  • Grease 9 holes of a standard muffin tin.
  • Place all the ingredients into a blender and blend on high until smooth.
  • Pour the mixture into 9 muffin tin holes, filling almost to the top.
  • Bake for 20 minutes until golden.
  • Remove the rolls from the tins straightaway onto a cooling rack.
  • The rolls are delicious eaten directly from the oven.

Notes

  • You can place your blender jug on the scales and weigh all the ingredients directly into the blender. It makes for very low key washing up when you're done.
  • The rolls are best eaten straightaway but are good up to a day.
  • If you can’t manage all the rolls within the day then keep in an airtight tin and re-heat in an oven for 10 minutes at 190°C/ 170°C fan/ gas mark 5.

Nutrition

Calories: 212kcal | Carbohydrates: 24g | Protein: 4g | Fat: 11g | Saturated Fat: 4g | Cholesterol: 32mg | Sodium: 357mg | Potassium: 50mg | Sugar: 1g | Vitamin A: 163IU | Calcium: 102mg | Iron: 1mg

Juciest Burgers

These Juciest Burgers live up to their name. They are a little bit more effort than your average burger patty but they are so flavourful that it is totally worth it.

The original recipe for these Juciest Burgers was posted in 2014. I took new pictures using the Brazilian Cheese Rolls as a burger bun but the following words and the recipe for the burgers remains the same.

Juciest Burgers

There is one burger in particular which I can blame for pretty much everything.

At 21 I was most of the way through a three month trip volunteering in Ghana. It wasn’t an easy place to be if you are a picky eater, which I was (and still am although in a completely different way), although I didn’t realise it at the time. Until Ghana I had spent the previous ten years shunning red meat. For what discernable reason I have no idea. I probably didn’t even understand at the time why I was boycotting steak, lamb and of course, burgers. However, I don’t remember missing meat at all, I think you have more important things on your mind when you are struggling through adolescence, trying to find out where you fit it, moving out of home, first to boarding school and then to university. First boyfriends, broken hearts, studying, exams and of course staying out late and drinking too much.

Juciest Burgers

For the first couple of months in Ghana I had subsisted on jollof rice and chicken, one of the few local dishes I could eat that didn’t involve some exotic starch like cassava or fufu which quite frankly frightened the life out of me. As I said, I was a pickly eater at the time I also didn’t eat goat, another local protein, and vegetables weren’t really accessible. In the evenings when my peers and I would get together at the local drinking hole they would be scarfing down the burgers with ease. There was always a chicken burger on the menu but whenever I asked for it the barman would shake his head sympathetically. Chicken was off that day. It was off everyday.

Juciest Burgers

It was at Champs Sports Bar in Accra that my life and eating habits forever would change. It was a tourist bar in the north of the city, the one my fellow volunteers and travellers would all gather at on a Sunday evening to watch a film, drink beer, sing karaoke and eat junk food. One fateful night my roommate arrived late to the bar, sat down and ordered the burger and chips. For a couple of months now I had been watching all my friends eat burgers, laugh, joke and leave the bar with satiated bellies and I was fed up of just eating chips and ketchup. I was hungry and I have always been greedy. After my roommate’s burger arrived she only took a couple of half hearted bites then placed it delicately back on the plate; she wasn’t hungry after all. I gazed longingly at the discarded meal and feeling sorry for me she edged it in my direction. Have it if you want, she gestured magnanimously. I needed no further encouragement, I leapt upon that burger like a starved lion on a helpless gazelle. After ten years of radio silence that burger answered all of my food prayers and after that one moment of weakness I never looked back. From that moment on I was a fully paid up, card-carrying, pension-holding meat eater. The world was my meaty oyster after that. I discovered roast beef, slow cooked lamb shoulder, spaghetti bolognaise and boy oh boy…steak.

Juciest Burgers

During my honeymoon in California almost 10 years ago I then discovered the American burger. Wha??? My mind was blown. These deliciously moist patties with the perfect amount of accoutrements and soft but sweet burger buns which soaked up all the beefy juices was out of this world. I ate a lot of them; at diners, at fast food restaurants and at one restaurant, high up in the cliffs of the Big Sur watching the waves crash underneath. My love of burgers had flourished again but I couldn’t get them back home. I was thrilled when Meat Liquor and its contemporaries opened up in London a few years ago. Finally someone was listening to my pleas. I hear that people think that the burger revolution is on the wane. I hope not, I’m sure a new trend will be just around the corner but please don’t take away my burgers. They changed my life.

Juciest Burgers

So, on my quest to develop the perfect burger for my fix at home there had only been one stumbling block, juiciness. Far too many of my home burgers have tasted great but have been a bit dry, too crumbly or dense. I realised the burger patty needed something other than the meat to bring it all together. Usually breadcrumbs would be used to trap the meaty juices within but here I have used soaked and blitzed cashews instead of breadcrumbs to reduce the gluten factor. To make these burgers completely gluten-free just make sure to use gluten free sausages or pork mince instead of the sausages. The chicken livers I include are absolutely vital as they give the burgers an intense meatiness without being overpowering. I am so proud of this recipe, it took a while to get here but these are definitely a new classic in our house and I plan on making them again and again.

Juciest Burgers

These are the kind of burgers you don’t need a bun with. If you would like a gluten-free burger bun that I simply have to recommend making these Brazilian Cheese Rolls which are so delicious wrapped around these burgers. Complete your burger by using chipotle mayo, cheddar cheese, red onion, tomato and crisp lettuce. Everything you could possibly need in a burger, I still can’t believe I went for so many years without.

Juciest Burgers

Juciest Burgers

These Juciest Burgers live up to their name. They are a little bit more effort than your average burger patty but they are so flavourful that it is totally worth it.
Prep Time25 mins
Cook Time10 mins
Total Time38 mins
Course: Main Course
Cuisine: American
Servings: 4 burgers
Calories: 486kcal

Ingredients

  • 1 tablespoon olive oil
  • 1 small onion diced very small
  • 1 stick celery diced very small
  • 1 small red pepper diced very small
  • 1 clove garlic crushed
  • 250 g beef mince
  • 250 g gluten-free pork sausages removed from their skins
  • 50 g chicken livers diced finely
  • 50 g cashews
  • 1 tablespoon finely chopped parsley
  • ½ teaspoon ground cumin
  • Pinch of ground nutmeg
  • ½ teaspoon salt
  • ¼ teaspoon ground black pepper

Instructions

  • Place the cashews in a small bowl and cover with water. Leave soaking for at least three hours. Drain, then place in the food processor for 30 seconds or so until they resemble breadcrumbs. Set aside.
  • In a medium saucepan heat the olive oil then fry the onion, celery, red pepper, garlic on a low heat for around 15 minutes until completely softened. Leave to cool.
  • Place the beef mince, sausagemeat, chicken livers, cashew crumbs, parsley, spices and salt and pepper in a large mixing bowl. Mix together to form four patties.
  • Place in the fridge for 30 minutes to rest.
  • Heat a cast iron skillet with 1 teaspoon olive oil then griddle the burgers for 5-6 minutes on each side.
  • Tuck the burger straight into your bun with crisp lettuce, tomato, red onion rings, chipotle mayo and cheddar cheese.

Nutrition

Calories: 486kcal | Carbohydrates: 8g | Protein: 25g | Fat: 38g | Saturated Fat: 11g | Cholesterol: 132mg | Sodium: 744mg | Potassium: 537mg | Fiber: 1g | Sugar: 3g | Vitamin A: 2445IU | Vitamin C: 44.3mg | Calcium: 28mg | Iron: 4.3mg