Ingredients
3
cups tapioca flour
1 1/2
teaspoons salt
1
cup whole milk
3/4
cup canola oil
3
eggs
1
cup gluten-free shredded or grated Parmesan cheese
Preparation
Heat oven to 375°F. Grease 12 mini muffin cups with butter or cooking spray (without flour).
In blender, place all ingredients. Cover; blend, using on-and-off pulses, until well combined. Fill muffin cups three-fourths full with batter.
Bake 15 to 20 minutes or until golden and puffed. Immediately remove from pan to platter. Serve hot.
Repeat with remaining batter to make about 24 more mini breads, or cover and refrigerate batter up to 5 days until ready to bake.
