We discovered these little Argentinian cheese breads while we were staying in the jungle near the Iguassu falls. The beautiful lodge we stayed at baked them fresh every morning and I am not ashamed to say that I polished the whole plate off smothered in manteca and scrambled eggs. I am so glad I have worked out a recipe for them as they are so yummy, really easy and a fabulous gluten free option in place of a traditional bread roll.
- 250g grated parmesan cheese
- 250g Tapioca flour
- 1 tbsp baking powder
- 2 eggs
- 5 tbsp milk
- Put the cheese and tapioca flour and baking powder in a mixing bowl.
- Add in the eggs and stir/mix it all together until it looks a bit like bread crumbs
- Add in the milk a tablespoon at a time (stir in-between additions or just keep the mixer on as you do it)
- It will come together into a thick dough - you may need to add one or 2 more tablespoons of milk
- Roll the dough into 12-14 balls and place onto a baking tray (spread them out because they do spread and rise as they bake and otherwise they all join up - it's not really a bad thing it just makes more of a tear and share!)
- Bake in the preheated oven for 20 mins until golden brown and slightly crusty.
- They are at their very best warm straight from the oven but will keep in an. airtight tin for a week and make great sandwiches, or rolls to dip in soup, or to spread pesto or hummus on......they also make great garlic bread! Have fun!