Gluten-Free Brazilian Cheese Bread

 


Ingredients

  • 3
    cups tapioca flour
  • 1 1/2
    teaspoons salt
  • 1
    cup whole milk
  • 3/4
    cup canola oil
  • 3
    eggs
  • 1
    cup gluten-free shredded or grated Parmesan cheese

  • Steps

1 Heat oven to 375°F. Grease 12 mini muffin cups with butter or cooking spray (without flour).

    2 In blender, place all ingredients. Cover; blend, using on-and-off pulses, until well combined. Fill muffin cups three-fourths full with batter.

      3 Bake 15 to 20 minutes or until golden and puffed. Immediately remove from pan to platter. Serve hot.

      4 Repeat with remaining batter to make about 24 more mini breads, or cover and refrigerate batter up to 5 days until ready to bake.

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