Gluten-Free Cheddar Cheese Breads
Choose your flavor cheddar cheese breads.
Servings 12 breads
Cost 5
Equipment
- 1 silicone mini muffin tin or metal
Ingredients
- ½ cup whole milk, scant, so almost to the top (100 grams)
- 2 tablespoons unsalted butter (28 grams)
- 1 large egg
- 1 cup tapioca flour (120 grams)
- ¼ teaspoon salt plus a pinch
- ½ teaspoon sugar
- ⅛ teaspoon cayenne
- 1 cup mixed shredded cheddar and/or provolone plus extra if desired (120 grams)
Instructions
- Preheat oven to 425 degrees F. for a mini silicone muffin pan or 450 F. if using a metal pan. If using metal, grease generously. If using silicone you don't have to.
- I usually use a 12 portion silicone mini muffin pan with cavities that measure about 1.75 inches across and are 1 inch deep.
- In a small saucepan, heat the milk and butter until the butter melts. Set aside and let cool for about 10 minutes.
- In a mixing bowl, whisk the egg to blend the yolk and white, then whisk the milk mixture into the egg. Whisk in the salt, cayenne and sugar. Add the tapioca flour and stir with a rubber scraper until smooth, then stir in the cheese.
- Spoon the mixture into the muffin tin. It should come up almost to the top. Sprinkle on more cheese if you need to.
- Bake for about 15 minutes, though the time may vary by a couple of minutes depending on the pan size. Remove from oven and let cool for about 10 minutes, then use a knife to pop each cheese puff out of its little hole. Serve warm.
- Store any leftovers in the refrigerator and reheat in a toaster oven or air fryer.
