These little cheese puffs are crunchy, cheesy little yummies. They have “No Flour”….WOW no flour! They taste like a pop over but smaller and crunchy. These are a hit and you can change the cheese to what ever you have available. I made these today for the guys watching the game…they make a mess of them but, oh my the whole pan of 36 was gone in less than 5 minutes no kidding poof they are gone.
Brazilian Cheese Bread
1 large egg
1/3 cup olive oil
2/3 cup milk ~ I did not have milk, I used buttermilk
1 1/2 cup tapioca flour
1/3 cup mozzarella cheese
1/3 cup cheddar cheese
1/3 cup le gruyere cheese
1 teaspoon salt
1 tablespoon butter, melted for pan
Butter pan generously. Preheat oven to 400.
Put all the ingredients into a blender and pulse until smooth. This will make about 2 cups of batter. I place the batter in a zip lock baggy or a pastry bag, cut the end off and pipe the batter into the mini muffin tin till 3/4 full. Bake for 20 minutes. Once done, turn puffs on to a wire rack cool for a minute then place in dish and serve warm.
I buy the Tapioca Flour at Publix, Kroger or Whole Foods. I used Bob’s Red Mill Brand Tapioca Flour.
I would love for you to follow along with Angie’s Southern Kitchen by getting our post each time. Please sign up over to your right and follow along. You can get an email or RSS Feed. Have a lovely day and you come back soon now you hear.
Smiles….
Angie
Looking forward to use the recipes, we are
moving out to Arizona, we’re Michiganian’s and I will be retired but my husband has a job out there. We have four little fur babies, I am also an artist, portraits of children, adults and pets. Here in Michigan I have lake Michigan for my background and I will have fun with the desert.