u3 cups tapioca flour
1 cup grated Asiago cheese
1 cup milk
1 cup vegetable oil, plus for oiling the pan
1 tablespoon salt
1 teaspoon minced garlic
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.