Wednesday, June 6, 2012

Cheesy Bread Puffs (Gluten Free)

These sinful puffs are heavenly.  I made them for lunch today and I think I ate 12, oops. 

If you have ever eaten at Fogo de Chao or any Brazilian steakhouse you have probably indulged in these bites of goodness. 

This is a copy cat recipe but I have tweaked it a little.  The original recipe calls for two different kinds of tapioca flour and I can never find them both so I just use the one that I can find.     


1 1/2 cups whole milk
2 1/2 cups tapioca flour/starch

3/4 cup shredded Parmesan cheese
3/4 cup oil
4 eggs
1 teaspoon salt


Preheat oven to 425 degrees. Lightly grease a 12- or 24-cup mini-muffin pan. Combine all ingredients in a large bowl. Mix well until batter is smooth. Fill each muffin cup three-quarters full. Bake for 15 minutes or until golden brown. Breads should be crisp on the outside and hollow on the inside, like a popover.

Serve warm and enjoy!


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