Shared by Alisa Gaylord ~ Published February 17, 2009 in FoodDay
Makes 24 appetizers
2 cups tapioca flour (also called tapioca starch; see Note below)
1¼ teaspoons salt
¼ teaspoon cayenne pepper
1 cup milk
⅓ cup vegetable oil
½ cup plus 2 tablespoons grated parmesan cheese
½ cup plus 2 tablespoons shredded sharp cheddar cheese
Preheat the oven to 400 degrees. In the bowl of a stand mixer, combine the tapioca flour, salt and cayenne. In a small saucepan, combine the milk and oil and bring just to a simmer. Pour the liquid over the flour mixture and then combine with the mixer's paddle attachment. Let the mixture cool for 5 to 10 minutes.
Add the eggs one at a time, beating well after each addition. Stir in the cheeses to form a thick, sticky dough. Fill each cup of a Mini-Muffin Flexipan (already placed on the Perforated Baking Sheet) with a heaping tablespoon of the dough. Put the pan in the oven, and bake until the puffs are browned and firm to the touch, 25 to 30 minutes.
Note: Look for tapioca flour (we used Bob's Red Mill brand) at New Seasons and other stores that carry a wide selection of natural foods.