Ever since I came across this recipe, I’ve been anxious to try it. After all, what’s not to love about a cheesy bread that gets whirred up in your blender, poured into a mini muffin pan and baked for a super quick side dish or awesome finger food? I’m not kidding when I say I went out and bought a mini muffin pan just to make these, and boy has it been worth it! This also has to be one of the easiest gluten free breads ever so even my family members with allergies can enjoy. I’ve used a variety of cheeses with this recipe (sometimes mixing a few at a time even) and my biggest recommendation is to use a good quality cheese that is hard or semi-hard. I’ve also really come to appreciate recipes with weight measurements, since I became the proud owner of a kitchen scale—baked goods especially come out much more consistently (and you don’t have to worry about what “scant” means). They are fairly cheap and if you decide to gift yourself one, you will wonder how you ever baked without it before.
1/3 cup olive oil
2/3 cup whole milk
scant 1 1/2 cups tapioca flour (170 grams)
1/2 cup packed grated cheese (66 grams)
pinch salt, to taste
Preheat your oven to 400 degrees F. Measure all ingredients directly into your blender and whirr away until you have a creamy, smooth, but fairly runny batter. You will probably need to scrape down the sides and blend again to make sure it’s all incorporated. Grease your mini muffin pan well and pour each depression full. Here’s a fairly mediocre picture of what it should look like:
Pop them into your preheated oven and bake for 15-20 minutes, until just slightly browned. They will puff up into tall egg shapes, fall out of the pan easily, and deflate slightly as they cool. They have a soft, chewy texture and if you are lucky enough to have leftovers, they reheat quickly in a warm oven or enjoy them at room temp. I promise they won’t last long! Here they are just out of the oven (cooked them a few minutes too long though–don’t let yours get this brown!) and ready to be devoured: