1 cup grated hard cheese (such a Parmesan or sharp cheddar)
Place the tapioca starch in a mixing bowl.
Heat the oil, water, milk, and salt in a small saucepan until white foam appears.
Immediately add it to the tapioca starch and stir with a wooden spoon. Let rest about 15 minutes.
Stir in the eggs and cheese.
Drop by spoonfuls onto a lightly greased cookie sheet. Bake at 350 degrees for 15-20 minutes or until top begins to brown. I bake them about 20-25 min. on stoneware. You can vary the cooking length to make them crispier (more time) or softer (less time).
Recipe by The Gluten-Free Homemaker at http://glutenfreehomemaker.com/brazilian-bread-balls/