When I first became gluten-free, my aunt passed this recipe on to me. Her boyfriend is from Brazil, and he recommended it as a gluten-free recipe (requiring no substitutions, which I find so useful). It was so impressive, I tried several combinations of flavours. Try various types of soft cheeses and throw in your favourite herbs and spices. It’s quick and easy — especially if you have a blender — and is a tasty snack.
Other additions that have been successful are cayenne; garlic powder and basil; cracked black pepper. Let me know if you try something new and like it! Also, if you’d like to make multiple flavours at once (and/or like a bit more rustic appearance), sprinkle your chosen spice/herb directly atop the batter once poured into the muffin tins. It looks lovely and lets you tell the difference between the different kinds.
The final breads will puff up in the oven and fall once they begin to cool. The centers will be chewy but should still be light. If the centers are heavy, let them bake for a few more minutes, watching carefully to prevent burning the thin tops.
1 egg, room temperature
1/3 cup olive oil
2/3 cup milk
1 1/2 cups (170 grams) tapioca flour
1/2 cup packed (about 66 grams) grated fresh mozzarella cheese
1 1/2 teaspoon salt
2 teaspoon smoked paprika
1 teaspoon garlic powder
sunflower oil spray or other greasing oil
medium mixing bowl (or blender)
wooden spoon (if no blender)
measuring cups and spoons
large spoon or ladle
Preheat the oven to 400°F/200°C.
If you have a blender, the directions are incredibly easy. Add all ingredients, minus the sunflower oil, into the blender in the following order: milk, egg, flour, cheese, salt, paprika, garlic powder, olive oil. I include this order because it has liquid on top and bottom, encouraging the entire mixture to properly circulate through the blender. Blend until combined, stopping to scrap the sides with the spatula to ensure a proper mix.
Grease muffin tins, and pour the mixture evenly to just above the middle of each cup. It should make approximately 18 small breads. Bake for about 18 minutes, until breads have risen and are slightly browned on top.
If you don’t have a blender, I hope you have a strong mixing arm! Add the ingredients to the mixing bowl in the following order: milk, egg, olive oil, cheese, salt, paprika, garlic powder, flour. The reason I include this order is because, otherwise, you will likely have a gluey substance in your bowl! It will still take swift and heavy stirring to thoroughly combine, and the job will be made easier based on how finely your cheese is grated. Stir until you are sure it is completely combined, scraping the sides with the spatula when necessary.
Grease muffin tins, and spoon/ladle the mixture evenly to just above the middle of each cup. It should make approximately 18 small breads. Bake for about 18 minutes, until breads have risen and are slightly browned on top.