- 1/2 cups nonfat milk
- 1/2 cups water
- 1/4 cups canola oil
- 1/4 tsp salt
- 2 1/2 - 3 1/2 cups tapioca flour
- 1 extra large egg
- 4 oz grated cheddar cheese (or you can use Parmesan)
Preheat oven to 350ºF and line 2 baking sheets with parchment paper.
In a small saucepan bring the milk, water, oil, and salt to a boil. Remove the pan from heat and set aside. Add in 2 1/2 cups tapioca flour until dough becomes smooth.
Make sure the dough is still very warm but not searing hot and stir in the egg and cheese. Stir until dough becomes thick and can be molded without being too sticky. Add additional tapioca flour if needed. I needed an additional 1/2-1 cup. Roll dough into balls. Place on the greased baking sheets and bake for 20-25 minutes until puffy and golden.
Slightly adapted from recipe posted on Tasty Kitchen