Gluten‑Free: Made with simple, God‑given ingredients—milk, egg, cheese, and tapioca flour—this recipe contains no gluten and is safe for those avoiding wheat. Check your non‑stick spray and cheese brand to ensure they are certified gluten‑free if needed.
(Prep 10 min) (Cook 20–25 min) (Serves 24 mini breads)
You Need:
- 24-cup mini-muffin tin
- Non-stick spray
- 2/3 cup milk
- 1/3 cup vegetable oil
- 1 egg
- 1/2 teaspoon salt
- 1½ cups tapioca flour
- 1/2 cup shredded Parmesan cheese
Directions:
- Preheat the oven to 350°F.
- Spray a 24-cup mini-muffin tin with non-stick spray.
- Whisk together the milk, vegetable oil, egg, and salt.
- Whisk in the tapioca flour a little at a time until blended.
- Mix in the shredded Parmesan cheese.
- Fill muffin cups with batter until they are two-thirds full
- Bake for 20-25 minutes until golden brown and puffy.
- If using a 12-cup muffin tin, bake for 30-35 minutes.
