Ingredients
Original recipe: 20 cheese breads. Ingredient amounts scale below; the method is written for 10 servings. For larger amounts, use separate batches and check doneness.
- 250 gCertified gluten-free tapioca starch
- 120 mlWhole milk
- 60 mlWater
- 60 mlNeutral oil
- 2 eachEggs
- 150 gHard cheese made with vegetarian rennet finely grated
- ½ tspSalt
Make it
- Heat the oven to 375°F/190°C and line a baking tray. Put the tapioca starch in a heatproof mixing bowl.
- Bring milk, water, 50 ml oil and salt just to a boil in a saucepan. Pour over the starch and stir firmly until the dry starch is incorporated. Cool for 10 minutes.
- Beat in the eggs one at a time, then mix in the grated cheese. The dough will be sticky and stretchy rather than like ordinary bread dough.
- Use the remaining oil to lightly grease your hands. Shape 20 small balls and arrange with space between them on the tray.
- Bake for 22–27 minutes until puffed and lightly golden, with a set outer shell. Cool for a few minutes before serving warm.
Ingredients, recipe context & sources
Ingredient flags: Milk, Eggs. Check packaged ingredients and cross-contact.
This is an original Livura home-cooking interpretation, not yet independently kitchen-tested. Source links provide dish and cultural context; the recipe wording and quantities are Livura’s.