Ingredients
- 1/3 cup whole milk
- 1/4 cup vegetable oil
- 1/2 teaspoon salt
- 1 1/2 cups tapioca flour
- 1 large egg at room temperature
- 3/4 cup grated Parmesan cheese
- 1/2 cup shredded mozzarella cheese
Instructions
- Preheat your oven to 400 degrees Fahrenheit and grease a mini muffin tin with oil or nonstick cooking spray.
- In a medium saucepan, heat the milk, oil, and salt over medium heat until it just starts to boil. Remove from the heat immediately.
- Add the tapioca flour to the saucepan and stir until the mixture is smooth and the flour is fully incorporated. Let the mixture cool for a few minutes.
- Add the egg to the tapioca mixture, mixing well until the dough is smooth and the egg is fully incorporated.
- Fold in the Parmesan and mozzarella cheeses until evenly distributed throughout the dough.
- With oiled hands, shape the dough into 1-inch balls and place them in the greased mini muffin tin.
- Bake in the preheated oven for 15-20 minutes, or until the cheese breads puff up and turn light golden brown.
- Remove from the oven and let cool slightly before serving warm.
