Pao de Queijo (Gluten-Free)

This recipe comes to us from Judy Tolliver.

The state of Minas Gerais is known throughout Brazil for its cuisine, and there are places in other parts of Brazil where one can buy pã de queijo and other mineiro specialties. Any mineiro cook can make pao de queijo, and there are endless recipes and methods for it. Minas Gerais is also known for its cheeses; the Wisconsin of Brazil, if you wish.

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Makes 2 dozen appetizer-sized balls.

Preheat oven to 375°. Boil the following until white foam appears (on stove or in microwave):

½ cup vegetable oil
1/3 cup water
1/3 cup milk
(1 tsp salt optional)
Add this hot mixture to 2 cups tapioca starch. Mix well with wooden spoon
and let rest for about 15 minutes. You will get white ball. Mix in 2 eggs
and about 6 ounces grated hard cheese (e.g., parmesan). You will get a
gooey, sticky mass.

To form balls, cover hands with grease, use a teaspoon and quickly roll
into ball shape as best you can (they will smooth out during baking).
Better yet, use a miniature ice-cream scoop. Each ball should be about 1-
½ inch in diameter. Bake on lightly greased sheet or on parchment paper.

Bake for 15-20 minutes, depending on size, until tops begin to brown.