Small Brazilian cheese bread bites made with tapioca flour, so they are naturally gluten-free. Lightly crisp on the outside and chewy inside, they are served warm for breakfast or as a snack.
Bring the milk, olive oil, and salt to a boil in a saucepan.
Pour the hot liquid mixture over the tapioca flour and stir until a smooth, sticky dough forms. Let the dough cool until lukewarm.
Add the eggs one at a time to the lukewarm dough, then add the grated cheese last. Knead until evenly combined.
Shape the dough into small balls and space them apart on a parchment-lined baking sheet. Bake in a preheated oven until lightly browned on the outside.
Avoid opening the oven door often while the dough bakes; sudden temperature changes can keep the bites from puffing properly. Allergens: contains dairy and egg. It contains no wheat, but cross-contact is possible.
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