Special equipment: a 48-cup mini muffin pan
Preheat the oven to 400 degrees F. Grease a 48-cup mini muffin pan with vegetable oil.
In a food processor, combine the tapioca flour, Asiago, milk, vegetable oil, salt, garlic and eggs. Process for 2 minutes, scraping down the sides of the bowl as needed.
Fill each mini muffin cup with 1 tablespoon of the mixture. Bake for 12 to 14 minutes, then remove from the oven and let stand for 2 minutes.
Remove the pao de queijo from the muffin pan and enjoy.
This is a very forgiving gluten-free bread. For a sweeter option, cut out the garlic and replace the cheese with 1 cup chocolate.
This recipe was provided by a chef, restaurant or culinary professional. It has not been tested for home use.
Recipe courtesy of Bauer's 66 1/2, Modesto, CA