Monday, October 25, 2010

Gluten-Free Cheese Puffs


The best part was that they come out of the oven, rregularly shaped, and none of them were really spherical as the "balls" name suggested, they had attitude.


1 egg - room temperature
1/3 cup cooking oil
2/3 cup milk
1 1/4 cups tapioca flour (if by weight  about 170 gm)
1/2 cup grated mild cheddar (i am asian and cheese is not my favorite) - any cheese of your choice
1 tsp salt (seems alot of it is just right)


Preheat oven to 450°F.

Grease a mini-muffin tin.

Put all of the ingredients into a blender and pulse until smooth. Scrape down the sides of the blender so that everything gets blended well. (This batter can store in the refrigerator for up to a week at this point.  Bring it back to room temp. before baking)

Pour batter into greased mini muffin tin and  bake in the oven for 15-20 minutes, until all puffy and just lightly browned. There will be enough batter for 16 mini muffin sized cheese breads.

Remove from oven and let cool on a rack for a few minutes.

Eat while warm or save to reheat later.
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