Every couple of years or so we find ourselves at a Brazilian BBQ restaurant – sometimes called a churrascaria. If you’re not familiar, gauchos come around with hot rotisserie meats cooked on skewers and carve pieces off at your table. There is also a huge buffet of hot and cold items (and this is not your Old Country Buffet – it features creative salads, and there are always fish and potato dishes). These restaurants are a huge hit with my family because my teenage son can eat as much meat as he wants. My husband and I, who are both gluten intolerant, have tons of options. Our daughter who eats only chicken and fish has enough to choose from also.

One of our favorite things at these restaurants are the Brazilian cheese puffs they bring to the table. They are gluten-free, light, airy, and cheesy. They are also incredibly easy to make, with just 5 ingredients. Who knew? I’ve made these a few times and they are always a hit. They also reheat well in a toaster oven.

1 egg

1/3 cup olive oil

2/3 cup milk (I used lactose-free)

1 1/2 cups tapioca flour (look for this in the gluten-free section of your store, or in the baking aisle)

1/2 cup grated cheese (I used cheddar)

1 tsp salt

Preheat the oven to 400 and spray mini muffin tins with cooking spray.

Put all the ingredients in a food processor and pulse until completely combined.

Fill the muffin cups 3/4 full. Bake for 20 minutes, rotating the pans halfway through.

Makes about 30.