Here’s What You Need:
1 1/2 cups tapioca flour
2/3 cups milk
1/3 cup canola oil
3/4 cup grated cheese (mozzarella or cheddar)
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. Batter can be batter refrigerated up to one week.
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.