Cheese Puffs
1 egg (room temperature)
1/3 cup olive oil
2/3 cup rice milk
1½ cups tapioca flour
1/2 cup packed (3 ounces) grated rice cheese of your preference, the sharper the better
2 cloves garlic, minced (optional)
1 teaspoon kosher salt (or more to taste)
Directions:
1. Preheat the oven to 400°F. Grease a mini-muffin tin.
2. Place all the ingredients into a blender and pulse until smooth. Use a spatula to scrape down the sides of the blender so that everything gets blended well. (At this point you can store the batter in the refrigerator for up to a week.)
3. Pour the batter into the muffin cups (fill all the way) and bake for 15 to 20 minutes, until puffy and lightly browned. Remove from the oven and enjoy immediately before they deflate. Once cooled, they can be frozen and reheated in a 350°F toaster until hot.
