Prep Time
20 min
Cook Time
15 min
Yields
32 - 48 servings
These little breads are perfect for a snack, appetizer or side to just about any meal.
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ingredients
3
cups tapioca flour
1
cup grated Asiago cheese
1
cup milk
1
cup vegetable oil, plus for oiling pan
1
Tbsp salt
1
tsp minced garlic
3
eggs
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directions
Notes
This is a very forgiving gluten-free bread. For a sweeter option, cut out the garlic and replace the cheese with 1 cup chocolate.
Step 1
Preheat the oven to 400ºF. Grease a 48-cup mini muffin pan with vegetable oil.
Step 2
In a food processor, combine the tapioca flour, Asiago, milk, vegetable oil, salt, garlic and eggs. Process for 2 minutes, scraping down the sides of the bowl as needed.
Step 3
Fill each mini muffin cup with 1 tablespoon of the mixture. Bake for 12 to 14 minutes, then remove from the oven and let stand for 2 minutes.
Step 4
Remove the pao de queijo from the muffin pan and enjoy.