Brazilian Parmesan puffs made with tapioca so they are gluten free
Makes: about 20 rolls
Prep Time: 4 minutes
Total Time: 1 hour, 10 minutes includes baking and cooling times
1 cup whole milk
4 Tablespoons unsalted butter, cut into 3-4 pieces
1/4 cup light oil, such as olive oil or vegetable oil
1 teaspoon kosher salt or 1/2 teaspoon iodized salt
2 cups gluten free tapioca flour/starch, plus more for dusting
2 eggs
1 cup shredded Parmesan Cheese
1. Preheat Oven: Preheat oven to 350 degrees.
2. Heat Milk: In a large saucepan over medium-high heat, stir milk, butter, oil and salt together. Bring just to a boil and remove from heat.
3. Mix Dough: Stir tapioca flour into hot milk mixture. (It will be very stiff and sticky at this point.) If it is more like pudding than like thick paste, add a bit more tapioca flour until it is stiff.
4. Finish Dough: Add one egg and stir well. Mix. Stir in additional egg. Stir in cheese.
5. Cool Dough: Let sit in pan until dough is cool.
6. Shape Puffs: Using tapioca dusted hands or a large cookie scoop, roll a heaping 2 tablespoons of dough into a ball and place on a parchment lined cookie sheet about 1 inch apart. Alternately, use a 2 Tablespoon scoop, dusted in tapioca.
7. Bake & Serve: Bake for about 25 – 30 minutes until puffed and lightly golden brown. Serve hot. Enjoy!
