Start by making sure you get the right Tapioca starch. For the traditional Brazilian Cheese Bread we normally use half "Polvilho azedo" (sour Tapioca starch) and half "Polvilho doce" (regular Tapioca starch). Tapioca starch is a gluten-free flour made from cassava root. If in your city there is no Brazilian or Latin America supermarket, you can try to find tapioca starch in Asian markets.

Preheat the oven at 390°F (200°C).

In a large bowl, mix all dry ingredients: tapioca starch and salt. Mix it well with a spoon to make sure the salt is well mixed.

Warm the milk and melt the butter. Either in the stove or in the microwave. No need to boil it, just make sure the butter is melted and the milk is hot. If you decide to use oil, instead of butter, you can warm it up only the milk.

Add the liquid (milk + butter/oil) to the dry ingredients. Mix it well. At the beginning you might want to use a spoon, but at some point you will need to switch to using your hands.Add all the cheese at once and lastly, the eggs. Mix everything well with your hands.

In a baking tray, add a baking paper at the bottom. If you don't have one, you can put some oil and flour at the bottom, to make sure the cheese bread will not stick when baking.Make small balls with the size of your preference. Just try to make them similar sizes so the time of baking is the same for all of them. Make sure to keep a small distance between each ball, since they will grow in the oven.Bake for about 10-12 minutes.

Your delicious cheese bread is ready! Brazilians normally eat them for breakfast or for an afternoon snack. It is also great to serve them when you have guests with some coffee. It is always a crowd pleaser.