Kids Cook Monday: Tapioca Flour Cheese Popovers

We all love popovers here and can't wait to see them again every Autumn. Darienne's recipe is a great one, and watching her to prepare a batch for a playdate, I just realized how similar the Brazilian "pão de queijo de liquidificador" (cheese puffs made in a blender) is to the American Thanksgiving staple. Inspired by this similarity and the possibility of having an alternative recipe for the friends who are gluten intolerant, I prepared one batch of it for our last snack playdate.
Like wheat flour popovers, those have also a life of their own, and have to be in the oven up to when ready - anxiety is not a friend of those, and opening the oven is sort of ultimate sin. A change on the Brazilian classic is the method: I grew up believing that you would need a blender to prepare it. But now I know that this is not necessary. A good whisk will do the job as well as the electric gadget.
So, if you want to try something very different but still very in tune with the coming holiday you might enjoy this. Kids loved it and approved it.  They were invited to prepare it with us but chose to play instead. But if you want to insist on their participation, they can break eggs, whisk, measure and have fun.

Tapioca Flour Cheese Popovers

I sometimes buy the tapioca flour (or starch) at Asian markets. Lately I tried a wonderful organic one from Amazon, imported from Brazil. A bit pricey, but with perfect results.

2 cups tapioca flour
1 cup grated Parmesan or Pecorino cheese
Kosher salt to taste
2 eggs
1 cup fat free milk
1/2 cup canola oil
Dried rosemary  to sprinkle on the top


Pre-heat oven to 380 F. Grease with oil or oil spray aluminum muffin cups. Combine dry ingredients and set aside. In a bowl beat eggs, and gradually add oil and finally milk. Pour liquid over flour, whisking constantly. When everything is well mixed - and it will be incredibly liquid - pour on baking cups. Bake for around 30 minutes or when the tops is getting golden. Enjoy and Happy Thanksgiving!