Prep time: 5 minutes

Cook time: 18-25 minutes

Yield: Enough batter for 16 mini-muffin sized cheese bread

INGREDIENTS

• 1 egg (take it out about 10 mins before to get it to room temp for best results)
• 1/3 cup olive oil
• 2/3 cup milk
• 1 1/2 cups (170 grams) tapioca flour
• 1/2 cup (packed, about 66 grams) grated cheese, your preference.
• 1 teaspoon of salt (or more to taste)

DIRECTION

1. Pre-heat oven, prepare mini-muffin tin: Preheat oven to 400°F. Spread some olive oil around the insides of each well of a mini-muffin tin.
2. Blend ingredients: Put all your wet ingredients into a blender (egg, olive oil, and milk) along with the cheese and pulse until smooth.
3. Add in the tapioca flour 1/2 cup at a time. Blend it well each time before adding the next cup. The finished batter can be stored in the refrigerator for up to a week. For better results refrigerate for 30 mins before baking.
4. Pour into mini-muffin tin: Stir your batter again to make sure all the tapioca flour is incorporated. Spoon batter into prepared mini-muffin tin, not quite to the top; leave about 1/8 inch from the brim.
5. Bake: Bake at 400°F in the oven for 18-25 minutes, until all puffy and just lightly browned. Remove from oven and transfer it to a rack to cool. DO NOT LEAVE THEM IN THE PAN. The heat will cause them to collapse.
6. Eat while warm or save to reheat later, see reheating advice below.

NOTES TO CONSIDER

1. I like to use parmesan for my main cheese and mix it with a second cheese. I’ve tried parmesan/mozzarella and parmesan/cheddar three cheese blend. I find that if you use a milder, less salty cheese like mozzarella you need to add more salt to the batter.
2. Do not reheat using a microwave. Set your oven to a low temp like 325°F and leave it in there for about 5 mins. For smaller batches or left overs, you can also reheat using your toaster oven using the toast function.
3. Do not use too much cheese. It gets too heavy and the bread won’t rise.