Sometimes you just want bread. It’s hearty. It’s wholesome. It’s satisfying. But for those of you who can’t have gluten, bread can be….well….interesting to say the least. I baked and sold many varieties of gluten free bread at my restaurant which were so delicious! And this recipe is no exception. It’s also ideal for Passover since it has no leaven. These cheesey little gems are the perfect accompaniment to many side dishes, from pastas to steaks.

You can substitute the gluten free tapioca flour/starch for actual wheat flour, but if you do, be careful not to overmix, or they will turn out tough.

You can also add herbs or other seasonings to jazz these up. Why not throw in some basil? Or add some chili powder for a Tex-Mex kick? Green chiles add an extra level of divine to these tasty nuggets as well.

Tag me over on instagram and let me see how your tasty treats turned out, and show me how you jazzed them up!

God bless and l’chaim!


  • 1 large egg (room temperature
  • ⅓ c olive oil
  • ⅔ c milk
  • 1.5 c tapioca flour (also called tapioca starch)
  • ½ c cheese; cheddar works great as does parmesan
  • 1.5 tsp salt

Preheat oven to 400 F. Liberally oil each muffin pan. In a blender, combine all ingredients until well blended. (If using flour, don’t overblend. Just mix until all ingredients are wet.) Line muffin tins with liners or grease liberally. Pour batterinto each muffin tin cup. Bake for 15-20 minutes or until puffed and lightly browned and internal temp is at least 190 F. Let cool for a few minutes before removing from pan. This batter made be made ahead (and stored chilled) up to 4 days in advance in the refrigerator.

God bless and l’chaim!

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