Ingredients
Scale
- 1 1/2 cups (180g) tapioca flour (also known as tapioca starch)
- 1/2 tsp salt
- 2/3 cup (155ml) whole milk
- 1/4 cup (60ml) avocado oil or olive oil
- 1 large egg
- 1/2 cup finely shredded (56g) medium or sharp cheddar (white or yellow)
- 1/3 cup finely shredded (28g) grana padano or parmesan cheese
Instructions
- Preheat the oven to 400 degrees F (200 degrees C) and line an 18 by 13-inch baking sheet with parchment paper.
- In a large heatproof mixing bowl, whisk together the tapioca flour and salt. Set aside.
- In a saucepan, heat the milk and oil over medium heat until simmering. Pour the hot mixture into the tapioca flour mixture and stir with a wooden spoon until well combined (it will be a bit lumpy). Allow it to cool for 5 minutes.
- Add the egg to the mixture (using a wooden spoon or electric mixer) then gently fold in the cheddar and Grana Padano. The dough will be tacky but should hold its form.
- Scoop about 1 1/2 tablespoons of dough using a cookie scoop or two spoons and drop onto the prepared baking sheet, spacing them about 1 1/2 inches apart.
- Bake in the preheated oven for about 15 to 18 minutes, or until the exterior is golden brown and crisp, while the centers are stretchy, chewy, and cheesy.
Last Step:
Please leave a rating and comment letting us know how you liked this recipe! This helps our business to thrive and continue providing free, high-quality recipes for you.Notes
For a firmer dough, add a little more tapioca flour. For a runnier consistency, add a bit more milk.
The bread is best enjoyed fresh out of the oven.
These can be stored in an airtight container for a few days.
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Category: Snack
- Method: Baking
- Cuisine: Brazilian
Nutrition
- Serving Size: 1 roll
- Calories: 90
- Sugar: 0g
- Sodium: 150mg
- Fat: 5g
- Saturated Fat: 1g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 10g
- Fiber: 0g
- Protein: 2g
- Cholesterol: 20mg