This chewy, cheesy bread is ubiquitous throughout Brazil with variations of it all over Central and South America. The perfect snack for those following a gluten-free diet or whoever appreciates warm, bite-sized pillows of cheesiness!
2 cups tapioca flour*
1 + 1/8 cups milk
1/4 cup water
3 tablespoons oil (vegetable, canola, olive oil are a
3/4 cup grated parmesan cheese**
1/2 cup shredded mozzarella cheese
1 teaspoon salt
*this can be found in the gluten-free section of most supermarkets. I use Bob's Red Mill brand.
**Unfortunately, the kind we sprinkle on spaghetti doesn't work with this recipe. Check your refrigerated shredded cheese section for this. You could also use a "pizza blend" of shredded cheese that contains parmesan.
Heat oven to 400 degrees.
1. In the bowl of a stand mixer fitted with a paddle attachment, add the tapioca flour.
2. In a saucepan, heat the milk, water and oil over medium-high heat until the mixture begins to boil. You'll want to keep a close eye on it so it doesn't boil over. Remove from heat as soon as it reaches a boil and add it to the tapioca flour.
3. Mix on low speed until mixture becomes completely white and sticky (like fondant, for reference).
4. Add the egg and mix again. It may look like the egg won't incorporate but it will eventually.
5. Add salt and cheeses and mix until combined. Mixture will be sticky!
6. Line cookie sheet with parchment paper or silicone baking mat. It's also handy to have a bowl of water at your workstation for the next step.
7. Wet hands with water and, using a tablespoon, scoop a heaping spoonful of dough into your damp hands and roll into a ball. The dough should hold it's shape fairly well when placed on the pan. If it spreads and flattens, add more tapioca flour and mix again.
8. Bake for 15-20 minutes until they are golden and puffed. Remove from oven and allow to cool slightly. Serve warm!