Tapioca Cheese Bread Gluten Free – Pan de Queso Tapioca sin gluten


  1. 1 large egg
  2. 1/3 cup olive oil
  3. 2/3 cup milk
  4. 1 1/2 cups tapioca flour
  5. 1/2 cup (packed) grated Parmesan cheese.
  6. 1 teaspoon of salt (or more to taste)
  7. 1/2 teaspoon garlic paste
  8. 1/2 cup parsley




1. Pre-heat oven, prepare mini-muffin tin: Preheat oven to 400°F. Spread a small amount vegetable oil around the insides of each well of a mini-muffin tin.

2. Blend ingredients: Put all of the ingredients into a blender and pulse until smooth. You may need to use a spatula to scrape down the sides of the blender so that everything gets blended well. At this point you can store the batter in the refrigerator for up to a week.

3. Pour into mini-muffin tin: Pour batter into prepared mini-muffin tin, not quite to the top; leave about 1/8 inch from the top.

4. Bake: Bake at 400°F in the oven for 15-20 minutes, until all puffy and nicely browned. Remove from oven and enjoy!

Note: Eat while warm or save to reheat later.