I went to a Brazilian restaurant with my son awhile back, and one of the appetizers the waitress brought out was some of this cheese bread. I asked if it was gluten-free, expecting them to say no of course, but was ecstatic when they said yes! I asked what type of flour they used, and when they said tapioca I was thrilled since I have quite the stash of tapioca flour in my pantry!
I came home and got to work replicating what I had eaten.
The result was a light, airy cheese bread that my kids could not be quiet about! They ate it faster than I could make it!
Important note: When I made these, I used mini muffin liners because I didn’t have a mini muffin tin (which has now been remedied). I do not suggest this. The cheese breads stuck to the liners, and even though they still tasted great, they were laborious to eat. So, I suggest just greasing a mini muffin tin with oil beforehand!
Make sure you eat these promptly, as they do not keep well. Of course, you will probably eat them before they go stale anyway. =)
I hope you enjoy them as much as we did!
Ingredients
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- Preheat oven to 400 degrees.
- Grease a mini muffin tin with olive oil.
- Add all ingredients to a blender and pulse a few times until combined.
- Pour into mini muffin tin and bake in oven for about 15 minutes, until puffed up and golden.
- Remove from oven and enjoy promptly. These are best enjoyed fresh.
- Note: I do not recommend using liners with this recipe, as mine stuck to the liners. Just spray the mini muffin tin.
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Cari says
How would baking time be affected if using a regular muffin pan? I don’t have a mini muffin pan ? thank you!
Shanti Landon says
Hi, Cari! I’m not sure–I would suggest doubling the time and trying that? I also can’t verify that this would still turn out the same since the breads are meant to be “mini.” But it’s worth a try! You will probably only get a handful of full-sized ones as well. Sorry I’m not more help!