Source: Bob’s Red Mill

Ingredients

• 1 egg
• 1/4 cup olive oil
• 2/3 cup milk
• 1 1/2 cups tapioca flour
• 1/2 cup shredded cheddar cheese
• 1/4 cup grated Parmesan cheese
• 1/2 teaspoon salt

Instructions

Preheat oven to 400 degrees. Spray a 24-count mini-muffin pan with non-stick cooking spray.

Combine all ingredients in blender until combined. Pour batter evenly into muffin tins. Bake 18-20 minutes, until tops are lightly browned.

Rachel’s Secrets of Success

1. These are the delicious little cheesy bread bites that they serve at Fogo de Chao, or at least the very simple at-home version.
2. Tapioca flour is gluten free, and gives these rolls a chewy, almost gummy consistency. You can find tapioca flour (sometimes called tapioca starch) in fancier grocery stores, often the Bob’s Red Mill brand (and yes, this is the recipe from the back of the package), in either the baking aisle or gluten-free section of the store.