Prep Time: 10 minsCook Time: 20 minsTotal Time: 30 mins
Servings10
Description
This recipe makes approximately 10-12 small breads.
Ingredients
1 egg, room temperature
1/3cup Water
2/3cup Milk
1 1/2cup Tapioca flour
1tsp Salt
1/2cup Cheddar cheese, shredded
1/4cup Parmesan cheese, shredded
Instructions
Making the bread
Set oven to 400.
There are two ways to cook these. First, you can grease a mini-muffin tin. Second, you can form it into balls and bake it on a cookie sheet. I went with the cookie sheet method, though the ball shaping was less successful.
Pour the milk and water into a saucepan and place over high heat. Bring to a boil, without burning, and immediately remove from the heat.
Stir in the tapioca flour, it should be chunky and very sticky.
Rest for 10 minutes or until cool (the mixture needs to be cool to retain its shape).
Stir in the cheese and egg, until combined. Form or drop the mixture in 1/4 sized balls onto a baking sheet (ungreased, but I used a baking mat).
Bake 14-18 minutes until the tops are lightly browned.