Cheesy Bread Balls

Yummy warm cheesy gluten free dough, crispy and delicious cheese bread, great for picnics and parties
 
Ingredients
250ml Full Fat Milk / Semi is fine
400g Tapioca Flour (or Tapioca Starch)
200g Grated Mature Cheddar Cheese
250ml Olive oil
3 Eggs
1 tsp Salt

Fillings - ham, soft cheese, cheese & chutney etc
Method

When i first read the recipe, i though they would be quite a greasy ball once cooked BUT not at all the balls care crunchy on the outside and hollow so brilliant to stuff, a great alternatice to sandwiches and wraps

 

Heat the oven 220ºC

Combine, milk, oil, and salt and boil

Put tapicoca flour into a bowl and add half the boiled mixture

Stir and keep adding the milk mixture until a firm dough ball is made (you may not need all the milk mixture)

Let the ball cool and then add the cheese. Use a mixer it's easier

Add the eggs

The mixture should now be like thick cake batter but will not pour

Place a dollop of mixture into 24 muffin tin holes (do not fill to top, 3/4 will do)

Bake in your hot oven for 15 minutes or until golden brown (leave plenty of space above the tin for rising

You should have cheesy bread that is crispy on the outside and hollow inside

Serve warm

 

The hollow inside of the balls is a great way to get the children to stuff with ham, cheese, cucumber sticks, carrot etc. Get the children having fun!

Gluten Free, tapioca flour cheesy bread balls