4 cups of tapioca starch
1 cup and 1/2 of milk
1 cup of water
1/2 cup of oil (sunflower, soya etc, NOT olive oil)
2 cups of shredded tasty cheese
1 cup of shredded parmesan cheese
1 tablespoon refined salt
Put tapioca starch and salt in a big bowl.
In a pan, heat the oil, water and milk and pour over the tapioca and salt, covering the whole surface of the dry mixture.
Using a wood spoon, mix the dry part with the liquid part. When the mixture has cooled down a bit, put egg by egg mixing it with the spoon.
Add the cheese and mix as much as you can with the spoon. The dough will be sticky, but if you start touching it with the tip of your fingers and NOT squeezing through your fingers, you will be able to mix the ingredients well first, then form the balls without anything sticking. You can dip your hands into more tapioca flour to have clean hands. You can also clean your hands completely washing with water and try working on the dough again. The dough will be very soft, but hard enough so you can make the balls (around 5cm in diameter).
Heat up the oven for 20min at 250˚C. Lower to 220˚C and put the cheese bread balls on a tray and in the over. Do not open the oven for the next 15min, as the bread will grow.
The right cooking time is when there’s a golden colour on the whole BOTTOM part of the bread. The part part will be white, and JUST starting to get a little off white colour.