- 1 egg
- 1/3 cup olive oil
- 2/3 cup milk
- Scant 1 1/2 cups tapioca flour (you can easily find it at a health food store)
- 1/2 cup (packed) grated cheese, your preference (I used mild cheddar cheese)
- 1 teaspoon of salt (or more to taste)
- Red pepper (diced into small pieces, as much as you want!)
Preheat oven to 400°F. Grease a mini-muffin tin. Put all of the ingredients (except the red peppers) into a blender and pulse until smooth. You may need to use a spatula to scrape down the sides of the blender so that everything gets blended well. At this point you can store the batter in the refrigerator for up to a week. Mix in the small diced red peppers.
Bake in the oven for 15-20 minutes, until all puffy and just lightly browned. Remove from oven and let cool on a rack for a few minutes.
Eat while warm or save to reheat later.
Enough batter for 16 mini muffin sized cheese breads. This isn't what you would normally expect from a bread. It's kind of chewy. It would be a good appetizer because it's not very filling.