GLUTEN-FREE BRAZILIAN CHEESE BREAD
Made with tapioca flour and gluten-free parmesan cheese, these mini cheese bread bites can be ready in just 30 minutes and are perfect for the gluten-free diet.
Provided by Paula Kittelson
Categories Side Dish
Time 30m
Yield 36
Number Of Ingredients 6
Steps:
- Heat oven to 375°F. Grease 12 mini muffin cups with butter or cooking spray (without flour).
- In blender, place all ingredients. Cover; blend, using on-and-off pulses, until well combined. Fill muffin cups three-fourths full with batter.
- Bake 15 to 20 minutes or until golden and puffed. Immediately remove from pan to platter. Serve hot.
- Repeat with remaining batter to make about 24 more mini breads, or cover and refrigerate batter up to 5 days until ready to bake.
Nutrition Facts : ServingSize 1 Serving
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