I had seen Brazilian Cheese Bread before (at the farmers' market in Appleton), but never tried making it myself before finding this recipe. The hardest part of the recipe was finding tapioca flour (my local bulk food store had it). Beyond that, this is a simple recipe and the hardest parts can be done well in advance.
- 1 egg
- 1/3 cup olive oil
- 2/3 cup milk
- 1 1/2 cups tapioca flour
- 1/2 cup grated cheese (I used pepper jack with good results)
- 1 tsp salt
Pour all the ingredients into a blender and pulse until smooth. You might have to scrape down the sides a couple of times. At this point, the batter can be refrigerated for up to a week.
Pour the batter into a lightly greased mini-muffin tin, and bake at 400 for 15-20 minutes. They won't really get all that brown, they just puff up like little balloons. They'll be chewy when they're done.