This is a quick take on one of my most beloved recipe on social media. These Brazilian cheese puffs are cheesy, gluten free and could not be easier to make. My kids enjoy these every time we go to a Brazilian restaurant. The secret is out and here’s one easy way to make them. For the original version check out my YouTube channel Dainty Bite or ask for the link and I’ll send it to your messages.
You will need:
1 1/3 cup tapioca flour
1/2 tsp salt
1/4 cup Parmesan cheese
1/4 cup mild cheddar cheese
1/4 cup Colby Jack Cheese
1/2 cup of fontina
*** You can use a cup of mozzarella and Parmesan cheese, I just had leftover cheeses that I wanted to use and they tasted really good in this recipe.
1 egg/ 75 g
3/4 cup milk
1/3 cup vegetable oil or olive oil
Preparation:
In the blender add the milk, oil and egg, mix until well blended. Add the salt, tapioca flour gradually. Mix again then add the shredded cheese. You don’t want to break the cheese, just mix until combined. Add to a greased mini muffin pan, bake at 400 F for 20 minutes and enjoy.
******For those of you who ask to make them with all purpose flour, you can. Just and 1 cup of milk instead of 3/4 cup and everything else stays the same. Bake same way.