Living gluten free and missing warm, bready snacks?
These gluten free cheesy bread bites will hit the spot. They’re soft on the inside, golden on the outside, and come together in under 30 minutes with just a few simple ingredients, a blender and a mini muffin tray.
The result is something you can enjoy on its own or as part of a meal as a side with soup, something savoury for breakfast, or a warm snack during the day. Perfect for gluten free lunchboxes, entertaining, or any time you need a bready fix and want it fast.
How do you get a bready texture without gluten?
If you’ve tried gluten free baking before, you’ll know that recreating a soft, chewy texture can be a challenge. This recipe works so well because it uses a simple combination of ingredients that helps mimic what gluten normally provides.
The secret is in the blend of tapioca starch, egg, cheese, and milk. Together, they create a stretchy, airy batter that puffs up in the oven with a crisp golden edge and a soft centre.
- Tapioca starch gives the bites structure and stretch
- Egg adds lift and binds the mixture
- Cheese brings fat and flavour
- Milk helps loosen the batter and creates steam during baking
It’s a clever gluten free combo that nails the “bread” texture.
How to customise your gluten free cheesy bread bites
These gluten free cheesy bread bites are easy to adapt depending on what you’ve got. This version includes bacon, but you can leave it out for a vegetarian option or try other add-ins like spices, dried herbs, or finely chopped veg such as zucchini (with excess moisture squeezed out) or corn. You can also swap in different cheeses based on what you’ve got in the fridge.
Gluten Free Cheesy Bread Bites (Made in a Blender)
Makes: 24 mini bites
Ingredients:
- 1 large egg
- ⅓ cup olive oil
- ⅔ cup milk
- 1 ½ cups tapioca starch (try Brazilian Tapioca)
- 1 cup grated cheese (a mix of Parmesan and mozzarella works best)
- ½ cup bacon, diced (optional)
- A pinch of salt
- Olive oil spray
Equipment needed:
- Blender
- Mini muffin tray
- Oven
Method:
- Preheat your oven to 180°C (350°F). Lightly spray your mini muffin tray with olive oil.
- Add to a blender: egg, olive oil, milk, tapioca starch, grated cheese, and salt.
- Blend on high for about 30 seconds, or until the batter is smooth and well combined. It will be slightly runny — that’s perfect.
- Pour the batter into the greased mini muffin tray, filling each muffin cup about ¾ full.
- Top each one with extra cheese and a few bacon cubes (if using), letting them sit on top so they crisp up nicely in the oven.
- Bake for 15–20 minutes, or until the gluten free cheesy bites puff up and turn lightly golden on top.
- Cool slightly before removing from the tray. Enjoy warm or at room temperature!
Tips & Tricks:
- These gluten free cheesy bread bites are best eaten fresh but they reheat beautifully in the oven or air fryer.
- They’re perfect for lunchboxes, snacks, or party platters!
- Dip them into our Roasted Tomato and Basil Soup for some extra comfort.