20-25 minutes, 20-25 portions
By Doreen Colondres
This cheese bread is the perfect recipe to prepare during the summer, to serve during a Sunday bbq or to cook with the kids so they can learn and enjoy the time in the kitchen too.
Tapioca, yuca or cassava flour is also found as mandioca or tapioca starch. It is more common than what you think. It is used in Brazil, Dominican Republic, Colombia and other cuisines. It’s gluten free and very easy to work with. Sometimes I add a pinch of queso fresco or mozzarella but it is more delicate with the parmesan. This bread is totally different to the delicious Colombian pan de bono, it is lighter and salty not sweet. Don’t eat them all, share the calories with the family and the neighbors, ha! ha! ha!
What you need:
- 2 1/5 cups of tapioca flour (cassava-yuca flour)
- 2 eggs
- 1/2 cup whole milk
- 1/2 cup vegetable oil (canola)
- 1 teaspoon salt
- 1 1/5 cups Parmesan cheese
What you need to do:
- Preheat the oven to 400°F.
- Using a small pot, combine the milk, the oil, the salt and boil over medium heat. Remove from the heat as soon you see the bubbles.
- Add the liquid to a bowl with the tapioca flour and using a spatula, mix well until you see no more dry flour and then set aside until cool.
- On a separate bowl, whisk the eggs and add them to the dough in two batches, while you mix until its fully incorporated into the dough. Scrape down the sides of the bowl if needed.
- Add non-stick spray to a baking tray and using your hands, a spoon or an ice cream scoop shape the balls (leaves an inch or two apart). Dip your scoop in water or your hands in oil to prevent sticking.
- Bake for 15-20 minutes and enjoy!