1/2cuppacked shredded or grated cheeseParmesan with a little mozzarella works well
1 1/2cupstapioca flour or tapioca starch
Preheat oven to 400°F. Grease a mini-muffin tin.
Put everything into a blender and blend until smooth. Scrape down the sides of the blender to make sure you don't have any lumps.
Fill mini muffin tins about 3/4 full.
Bake in the oven for 15-20 minutes. The tops should only be just turning golden brown - do not brown!
Remove from oven and let cool on a rack for a few minutes.
Eat while warm or save to reheat later.
This is a chewy bread and may have nearly hollow insides.
Notes From Dale: Try extra sharp cheddar cheese and bacon fat instead of olive oil Friends enjoyed them with heavy cream substituted for the milk Try adding fresh minced garlic and herbs for a nice gluten free garlic roll to have with Italian food