These little pop-up rolls are always fun for us. I have to admit, I posted them last year on my Facebook group and got some not-so-positive feedback. I have tried them time and time again since, and all I can say is ” TO EACH HIS OWN!” 🙂 We still love them here. So, I hope that you get a kick out of these super easy favorites for our family.
The first idea for this recipe came from a Brazilian restaurant by us. We were penalty surprised to fin out that the little cheesy rolls they brought to the table were gluten free! Bonus! So, in just a couple of questions, I found out that they use yucca and that these little chewy golden puffs were called “Pao De Queijo”. When I make them in my house, I put cheese in half of the batch and leave cheese out of the other half for my gluten & dairy-free girl. She would pop one in her mouth all day log if I let her. But I don’t 😉 In fact, we only do breads like these on occasion.
Just five ingredients:
1 1/2 cup tapioca flour
1/3 cup oil (I have used avocado oil and coconut oil and both work)
2/3 cup milk (I use almond milk, usually)
1 teaspoon Real Salt
1/2 cup grated cheese (mild, like a raw white cheddar, a queso fresco, or I have even used a Swiss)
You can mix this together in a blender or, I typically just use a mixing bowl and a whisk, mixing first my flour and salt together in the bowl and then adding my wet ingredients and mixing until smooth with a wire whisk. The batter will be very runny.
Pour into mini-muffin tins and bake in a preheated 400 degree oven for 16-20 minutes. The kids love to watch them puff up. They become a crusted over on the outside and kid of hollow on the inside for the ones without cheese. The are chewy and just simple.
I hope you enjoy this easy gf recipe!