It wasn't until I was in college that my family (all living gluten free at that moment) discovered the wonder of this Brazilian bread. No yeast, no complicated blend of gluten free flours, this batter comes together in a few minutes with a small list of ingredients. You can make it with or without cheese. Adding handfuls of something sharp will amp up the flavor, though I must admit an addiction to this simple, dairy free, version. Traditionally, the batter is baked into small muffins, small rolls, but I've taken this opportunity to present you with my favorite alternative: the grill. Pour the batter directly onto a cast iron grill/griddle and you'll be rewarded with an alchemical transformation.
- 1 Egg
- 1/3 cup Olive Oil
- 2/3 cup Coconut Milk (or regular milk)
- 1 1/2 cups Tapioca Flour
- Salt and Pepper to taste
- Optional: 1/2 cup Grated Cheese
- Heat a cast iron grill pan over medium-high flame.
- In a large bowl, whisk all ingredients fiercely, until the batter is smooth and shiny.
- When the grill is hot, pour the batter directly onto the iron. If it resists spreading, you can give it a nudge with a spatula, though gravity will most likely take care of the job.
- Let the bread grill until it curls up at the ends, about 10-15 minutes. Check the bottom for good color, then flip it over and grill the nude side for another 10-15 minutes (or until sufficiently toasted).
- Remove and tear into fingers for serving.