These Brazilian cheese bread sliders are great for gluten-free entertaining. The dough is made from sour tapioca flour (starch), and the cheesy rolls are extra-delicious stuffed with roast beef, marinated peppers, and fresh arugula. Slideshow:  More Burger Recipes 

Phoebe Lapine
Phoebe Lapine


Credit: © Phoebe Lapine

Recipe Summary test

25 mins
45 mins
Makes 12 sliders


Ingredient Checklist


Instructions Checklist
  • Preheat the oven to 400°. In a medium skillet, heat the olive oil. Add the sausage, and cook over moderately high heat, breaking up the meat with a spatula into small crumbs, until browned and cooked through, 5 to 7 minutes.

  • In a medium saucepan, combine the water, milk, vegetable oil and salt and bring to a simmer. Remove from the heat.

  • Place the sour tapioca flour in a large bowl and briskly mix in the hot milk mixture with a wooden spoon until the flour is completely incorporated and a sticky dough forms. When the dough is cool enough to handle, knead it until smooth and just slightly warm.

  • Add the eggs one at a time, kneading and then mixing with the wooden spoon until incorporated. Stir in the grated cheese in two additions.

  • Using an ice cream soup and greased hands, shape the dough into 1/4-cup size balls and arrange evenly on two parchment paper-lined baking sheets. Bake until puffed and golden, about 20 minutes. Let cool slightly on the baking sheets.

  • Cut the cheese breads in half. Fill with the roast beef, red peppers and arugula. Place toothpicks through the top of the cheese rolls to hold them together. Serve immediately.