Pao de Queijo

Brazilian Cheese bread. Crisp balls of Tapioca flour and cheese. I find them rather addictive. They should be eaten warm, fresh out of the oven, or warmed slightly afterwards. They have no wheat flour, so they are gluten free.

Pao de Queijo

2 cups milk

4 oz butter

½ cup oil

Garlic (optional)

salt

3 1/2 cups tapioca flour

1 cup minute tapioca

4 eggs

2 cups grated cheese

Bring milk butter and oil to a boil.

Remove from heat add tapioca flour and minute tapioca, immediately stir until it forms a ball (similar to choux paste) add eggs 1 at a time until incorporated.

Stir in cheese

Form in 1 ounce (1 inch) balls

Let dough cool a bit before forming balls

Bake at 400 for 15 minutes or until puffed and golden