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Preheat your oven to 375°F. Lightly grease a standard 12-cup muffin tin or line with paper liners.

Add the vegetable oil, milk, eggs, shredded Gouda cheese, grated Parmesan cheese, tapioca flour, and salt into a high-speed blender.

Blend the mixture on high speed until it is completely smooth and creamy, with no lumps of flour remaining. This usually takes about 1 to 2 minutes.

Carefully pour the smooth batter into the prepared muffin tin, filling each cup about two-thirds full.

Bake in the preheated oven for 18 to 22 minutes, or until the cheese breads are puffed up, golden brown, and have a slightly crispy exterior.

Remove the muffin tin from the oven. Let the cheese breads cool in the tin for a few minutes before transferring them to a wire rack. Serve warm for the best texture and flavor.


Preheat your oven to 375°F. Lightly grease a standard 12-cup muffin tin or line with paper liners.

Add the vegetable oil, milk, eggs, shredded Gouda cheese, grated Parmesan cheese, tapioca flour, and salt into a high-speed blender.

Blend the mixture on high speed until it is completely smooth and creamy, with no lumps of flour remaining. This usually takes about 1 to 2 minutes.

Carefully pour the smooth batter into the prepared muffin tin, filling each cup about two-thirds full.

Bake in the preheated oven for 18 to 22 minutes, or until the cheese breads are puffed up, golden brown, and have a slightly crispy exterior.

Remove the muffin tin from the oven. Let the cheese breads cool in the tin for a few minutes before transferring them to a wire rack. Serve warm for the best texture and flavor.
