Ingredients:

– 4 cups tapioca flour  
– 1 1/4 cups 2% milk  
– 1/2 cup water  
– 1/2 cup oil (I use avocado oil)  
– 1 1/2 cups grated parmesan cheese  
– 1 cup shredded mozzarella cheese  
– 2 large eggs  (room temperature)
– 2 tsp salt  

Instructions:

1. Preheat your oven to 400°F (200°C) and position the oven rack in the middle.
2. In a saucepan, combine the milk, water, oil, and salt. Bring to a boil over medium-high heat.
3. Add the tapioca flour to the bowl of a stand mixer. Once the milk mixture is boiling, pour it over the flour. Turn the mixer on and mix until you have a sticky, fondant-like texture.
4. With the mixer still running, add the eggs one at a time.
5. Gradually add the parmesan and mozzarella cheese, mixing until fully incorporated.
6. The dough should be soft and sticky.
7. Using two soup spoons, scoop and shape portions of the dough into small mounds (a bit smaller than golf balls) and place them on a baking sheet lined with parchment paper.
8. Bake for 15-20 minutes, or until golden and puffed.
9. Serve warm and enjoy!

*For the leftovers, place the bread in a Tupperware with a lid. Warm bread in the microwave or an air fryer for 30 seconds or less.