Post by Loupy on Jul 25, 2017 0:16:42 GMT -7
Super Easy Brazilian Cheese Bread (Gluten Free)
From: www.rebootedmom.com/2016/11/19/super-easy-brazilian-cheese-puffs-gluten-free-grain-free/
A gluten-free cheesy and chewy cheese puff made with Tapioca Flour.
These chewy, cheesy puffs are some of the most amazing little gems that have come out of my oven ~ so much in fact, I made a double batch because the kids practically inhaled them…
Talk about addictive…. I probably could have tripled the recipe but then I would have sat there and eaten the entire pan one by one.. no kidding – they are just that wonderful.
Prep time: 5 min
Cook time: 15 min
Total time: 20 min
Yields: 12
Ingredients:
1/3 C. extra virgin olive oil
2/3 C. milk (we used raw)
1 1/2 C. tapioca flour
1 egg, room temperature
1 tsp salt (or more - to taste)
1/2 C. grated cheese (we used Parmesan)
Instructions
Preheat the oven to 400 degrees F.
Grease your mini muffin pan thoroughly with butter, and set aside.
In your blender or KitchenAid, combine the milk, room temperature egg, oil, cheese and salt until combined.
Once combined, add the tapioca flour 1/2 C. at a time until all of the tapioca flour has been added.
Mix well on high, scraping down the sides of the blender so that everything is easily blended.
Pour the batter into your greased mini muffin tin ~ leaving just 1/8 inch of space at the top.
Pop in the oven for 15-18 minutes or until light golden brown.
Notes
Batter can be made ahead of time and kept in the fridge for up to one week.
From: www.rebootedmom.com/2016/11/19/super-easy-brazilian-cheese-puffs-gluten-free-grain-free/
A gluten-free cheesy and chewy cheese puff made with Tapioca Flour.
These chewy, cheesy puffs are some of the most amazing little gems that have come out of my oven ~ so much in fact, I made a double batch because the kids practically inhaled them…
Talk about addictive…. I probably could have tripled the recipe but then I would have sat there and eaten the entire pan one by one.. no kidding – they are just that wonderful.
Prep time: 5 min
Cook time: 15 min
Total time: 20 min
Yields: 12
Ingredients:
1/3 C. extra virgin olive oil
2/3 C. milk (we used raw)
1 1/2 C. tapioca flour
1 egg, room temperature
1 tsp salt (or more - to taste)
1/2 C. grated cheese (we used Parmesan)
Instructions
Preheat the oven to 400 degrees F.
Grease your mini muffin pan thoroughly with butter, and set aside.
In your blender or KitchenAid, combine the milk, room temperature egg, oil, cheese and salt until combined.
Once combined, add the tapioca flour 1/2 C. at a time until all of the tapioca flour has been added.
Mix well on high, scraping down the sides of the blender so that everything is easily blended.
Pour the batter into your greased mini muffin tin ~ leaving just 1/8 inch of space at the top.
Pop in the oven for 15-18 minutes or until light golden brown.
Notes
Batter can be made ahead of time and kept in the fridge for up to one week.
