Ingredients

The following ingredients have 16 Servings
  • 1 cup milk
  • ½ cup unsalted butter
  • 1 tsp salt
  • 2 cups tapioca flour
  • 2 large eggs
  • 1 cup cheddar cheese (shredded)
  • ½ cup Parmesan cheese (grated)

Instruction

  • Using a large saucepan, add the milk, butter and salt; stir and bring mixture to a boil over medium-high heat.
  • Remove saucepan from heat and stir in the tapioca flour ½ cup at a time. (Tip: This step can produce quite an arm workout. For an easier method, just transfer the hot liquid into a countertop mixer and mix flour in on low speed.)
  • Set saucepan aside for 15 minutes.
  • Meanwhile, preheat oven to 400°F.
  • After the flour mixture has rested, stir in the eggs and cheeses.
  • Roll 2-3 Tbsp of dough into balls and place on parchment-lined sheet pan. (Note: you can also place the dough in mini-muffin cups. Just fill each muffin cup to rim with dough.) (Tip: This dough can be a bit sticky. Dip your hands into water occasionally to keep the dough from sticking to your hands.)
  • Bake at 400°F for 22-24 minutes, or until tops are golden brown.
  • Let cool in pan for several minutes and then serve warm.