Gluten Free Brazilian Cheese Bread

By msweeney

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

Details

Servings 1
Cooking time 30mins
Adapted from bettycrocker.com

Preparation

Step 1

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.