Growing up in the Midwest, my only association with tapioca was a goopy strawberry dessert that I never liked well enough to replicate as an adult.
So naturally I was intrigued when I saw a bag of Bob’s Red Mill Tapioca Flour in a photo of ingredients for TriathlonObsession’s Brazilian Cheese Bread.
Frankly, I was relieved to discover that tapioca is a plant substance — a starch extracted extracted from the cassava plant native to Central and Southern America — rather than some gelatinous relic of the 1950s.
But that’s all beside the point, which is this: These gluten-free little rolls are fantastic — and I think the tapioca flour has at least as much to do with that as the cheese. They were crispy on the outside, light yet chewy on the inside, and the first batch out of the oven disappeared within minutes.
A second batch I made to take to my friend Susan’s going-away party the next day apparently came out of the oven too soon, as Ben grumpily informed me they weren’t crispy enough.
Still, this recipe is a keeper. The only changes we made were subbing garlic powder for the genuine article and baking ours in a mini muffin pan. Thanks, Elizabeth!