Did you remember to turn your clocks back last night?
I was in one of those moods for a hearty dinner before our curling match, so hubs made a huge pot of delicious chili! It turned out so well, and as it was simmering away, I decided to make some Brazilian cheese bread. You don’t even need an electric mixer to make these. This recipe calls for a blender, but what I learned was that you should mix the ingredients by hand in a bowl before throwing it into your blender. I had added all the ingredients into my Vitamix, but the tapioca flour basically turned into cement, so I had to slowly chisel away at it and scoop it all out into a bowl. Once I quickly mixed it with a spoon, it was much more manageable, and I poured it all back into the Vitamix and had no problem blending.
This was my first time working with tapioca flour, and it produces a wonderfully chewy and gluten free product. Even hubs really loved it! Next time, I’ll use less than a teaspoon of salt. My batter was the consistency of pancake mix, so I could pour the mixture into the small muffin tins; however, I just came across this similar recipe from one of my favourite recipe sites, and it sounds like their end result would be a thicker batter. Instead of using the small muffin tins, they just scooped the batter onto parchment paper.
The other change I would make would be to grease my tins with butter. I used avocado oil, but either I did not use enough, or butter is just a better non-stick agent. Hubs and I had to use a bit of elbow grease to pop out our puffs.
Chili and cheese puffs are a perfect pair. I’m so glad we have leftovers!