The first time I made this ‘bread’ was actually 4 years ago. I remember it well because it was the first time we were going to meet Kyle’s girlfriend, Krystal. Kyle is a dear friend of ours. He and Danny have been best friends since high school. Kyle was a groomsmen in our wedding, the one to find Danny an amazing career opportunity, search for an apartment in a new city to which we had no idea how expensive it was, helped us unload our moving truck at 11pm at night after a long drive from Florida, a listening ear to Danny and eventually a babysitter to Isabella. I refer to him as our gringo brother.
Actually…I really call him Kikikens…but that’s another story.
Look how little Isa was! This was a few days after Kyle proposed to Krystal.
I remember Kyle telling me Krystal was sensitive to gluten and I refused to show up empty handed…so on a whim I tried a new recipe with a flour I have never in my life heard of. While making the recipe, I just kept hoping Krystal wouldn’t spit it out and still like us afterwards.
It was a complete hit.
Devoured very quickly by Danny and Kyle! Krystal and I could barely stick our hands in the container. The guys continuously kept sneaking them while we ate our dinner. Since then, I have made it a few times more making it better than the last and I have to say…adding bacon was brilliant.
You might also recognize them as the little breads they serve in Brazilian steak houses. I didn’t know this until my neighbor pointed it out to me.
Anyways, Kyle and Krystal are happily married now and recently completed their one year anniversary! And ironically I don’t think I’ve made these for them again since that first time we met Krystal! They’re so easy to do, too…
Oh well, another excuse to make them…and perhaps bribe them in making little Kyle’s and Krystal’s soon…
I kid…I kid…maybe. 😉
- 1 egg
- 1/3 cup vegetable oil
- 2/3 cup whole milk
- 1 1/2 cups tapioca flour (such as Goya or Bob's Red Mill)
- 1 cup grated cheddar cheese of your choice (I like to shred it from the block)
- 3 slices of cooked crumbled bacon (1/4 cup)
- 1 teaspoon salt
- Preheat the oven to 400°F. Grease a mini muffin tin generously. Put all of the ingredients into a blender and pulse until smooth. Use a spatula to scrape down the sides of the blender so that everything gets blended well, it will yield about 2 cups batter.
- Transfer the batter into the mini muffin tins. Fill up each tin about half full. Bake in the oven for 15-18 minutes, until all puffy and just lightly browned.
- Remove from the oven and let cool on a rack for a few minutes. Eat while warm or save to reheat later.
Aren’t they adorable?
Such a great side to serve at your next dinner!
Cheesy pockets with salty bites of bacon… You would never think these are gluten free.
It’s probably why they’re gone before you even have a chance to process that little detail.