Quick Brazilian Cheese Rolls (Pao de Queijo) – Gluten Free!

Ingredients: 
1 large egg
1/2 cup milk
1/4 cup canola oil
1 cup tapioca flour (sometimes labeled tapioca starch) no substitutions
1/2 tsp kosher salt
1/4 C grated cheddar cheese* (preferably medium or sharp)
1/4 C grated Parmesan cheese *you can play around with the cheese. I’ve used Monterey Jack, low-moisture mozarella, swiss, and even gruyere in place of the cheddar. All great!

Optional:
extra cheese to sprinkle on top and any herbs/flavorings you’d like to add. Try rosemary and or garlic powder, my favorites!

Method: 

1. Preheat oven to 400 degrees. 
2. Place egg, milk, oil, tapioca flour, and salt in blender and blend until smooth. 
3. Add cheeses and pulse 2 times. 
4. Immediately pour batter into a mini muffin tin (if your muffin tin isn’t non-stick, spray lightly with non-stick spray first), filling each well about 3/4 full, or just slightly less.
5. If desired (and I recommend), sprinkle a bit of parmesan cheese on top and/or a tiny sprinkle of kosher salt. 
6. Bake for 15-20 minutes until puffed and golden. 
7. Remove from oven and cool for a few minutes before removing rolls from pan. Serve warm.

These actually don’t re-heat well so I recommend making and eating fresh. 
Yield: anywhere from 16-24 rolls, depending on how full you fill your muffin pan. I fill mine pretty full (a good 3/4 full) and I generally get about 16-18.