Easy Brazilian Cheese Bread Recipe

**Gluten Free**

• Prep time: 5 minutes
• Cook time: 15 minutes

INGREDIENTS

• 1 egg*
• 1/3 cup olive oil
• 2/3 cup milk
• Scant 1 1/2 cups tapioca flour
• 1/2 cup grated cheese, sharp or hard cheese works the best
• 1 teaspoon of salt (or more to taste)

*It helps when baking with eggs to start with eggs at room temperature. If you don't plan ahead (that would be me) you can put the egg in a bowl of warm water for a few minutes to gently take off the chill of the fridge.

1 Preheat oven to 400°F. Grease a mini-muffin tin. Put all of the ingredients into a blender and pulse until smooth. You may need to use a spatula to scrape down the sides of the blender so that everything gets blended well. At this point you can store the batter in the refrigerator for up to a week.

2 Bake in the oven for 15-20 minutes, until all puffy and just lightly browned. Remove from oven and let cool on a rack for a few minutes.

Eat while warm or save to reheat later.

Enough batter for 16 mini muffin sized cheese breads.

Note that Brazilian cheese bread is very chewy, a lot like Japanese mochi.