Pronounced Poh-duh KAY-zshoo, these puffy, gooey cheese puffs are a family favorite, and are quite simple too! because they are made with tapioca flour they are gluten free, however, they are so good you'd never even notice it!

There are a few different ways to make these, some recipes have you make a dough similar in texture to biscuit dough, and roll them into balls, but this can get messy, and when making a big batch, (like we always do) rolling them out takes some time. This recipe has you make a batter and then pour it into mini muffin tins. This eliminates the rolling step and you end up with more uniform bread. Since they're so gooey inside, they do deflate a little after being taken out of the oven, but this doesn't affect the cheesy flavor or the excellent texture so, enjoy.

Supplies

-1 large egg.

-1/3 cup oil, plus more for greasing your pans.

-2/3 cup milk

-1 1/2 cups tapioca flour (even though it's kind of an uncommon ingredient we keep a supply of tapioca flour on hand just for these!)

-1/2 cup shredded cheese. You can probably try it with any cheese, but dryer saltier cheeses are most commonly used such as Parmesan, Romano, Asiago, and Manchego, we like to use any Italian cheese mix which has some or all of these.

-1 teaspoon salt, more to taste if you use a less salty cheese.

These are the basic ingredients but if you are feeling creative you could add whatever sounds good to you, like parsley or bacon bits. However, they are still delicious plain!

This recipe gives you three dozen cheese breads.

Step 1: Preheat Your Oven

Like any recipe, you'll want to preheat your oven before anything else. In this recipe, you should preheat it to 400F.

Step 2: Mix All Ingredients

I like to whip these up in a big measuring cup with a spout so that it's easily poured into the muffin trays. All you need to do is mix all the ingredients together until smooth. You can even use a blender if you want them super smooth.

Sometimes though, I like to put the cheese in after everything else and just stir it in so that it's a little chunky.

Step 3: Fill Your Tins

First, oil your mini muffin tins or put mini muffin papers in. You will want to use either nonstick, silicone muffin tins or use muffin papers. And even if you are using non-stick tins you should still oil them.

Fill tins with batter, mostly full but not quite.

Step 4: Bake

Bake at 400F degrees for fifteen to twenty minutes. However, if your oven is hyper (ours is) bake at a lower temperature like 375 or even 350.

Step 5: Serve While Still Hot

These are best eaten as soon as they're not too hot, while the cheese is still gooey. Once they cool they are a little dryer and not the ooey gooey melty cheese texture that you want.

If you're still wondering how good they are, just know that the above picture was taken only SECONDS after the picture of a full tray was taken. (and they where all eaten not just dumped out of the tray!)