1 large egg
1/2 cup milk
1/4 cup canola oil
1 cup Shiloh Farms Tapioca Flour (sometimes labeled tapioca starch) no substitutions
1/2 tsp kosher salt or Shiloh Farms Pink Himalayan Salt
1/4 cup grated cheddar cheese* (preferably medium or sharp)
1/4 cup grated Parmesan cheese

     *you can play around with the cheese.  Some have used Monterey Jack, low-moisture mozarella, swiss, and even gruyere in place of the cheddar.  All great!

Directions:   Preheat oven to 400 degrees.
Place egg, milk, oil, tapioca flour, and salt in blender,  (Option: Add in about 1/2 tsp of your favorite herbs, garlic powder, seasonings, etc),  blend until smooth.  Add cheeses and pulse 2 times.  Immediately pour batter into a mini muffin tin (if your muffin tin isn’t non-stick, spray lightly with non-stick spray first),  filling each well about 3/4 full, or just slightly less. 

If desired, sprinkle a bit of parmesan cheese on top and/or a tiny sprinkle of salt, and/or your favorite herbs.

Bake for 15-20 minutes until puffed and golden.  Remove from oven and cool for a few minutes before removing rolls from pan.  Serve warm. {Que Gostoso!}  These actually don’t re-heat well so recommend making and eating fresh.

Yield: anywhere from 16-24 rolls, depending on how full you fill your muffin pan.

Recipe by Our Best Bites.com