Celiac disease has lead us to explore gluten-free baking. It's certainly more difficult than wheat-based glutinous baking and that's frustrating. However, this recipe is straightforward and delicious. Thanks to our Brazilian friends Al and Eunice for suggesting it.
1/3 cup vegetable oil 1/3 cup milk 1/2 cup water 2 cups tapioca starch (manioc) 3/4 cup grated cheese (parmesan) 2 eggs salt if you want it. Heat the oil, milk and water until stirring gives you a nice froth on top. It doesn't have to boil. Mix this into the starch and cheese (and salt), blend well. Add the eggs. Mix some more. It should be a gloopy paste that doesn't flow but does settle if left alone. Form into balls on a baking sheet. I've tried to make them as small as ping-pong balls and twice that size (approximately one or two tablespoons I think). You can crowd them together as they don't rise significantly. When I say form into balls, I mean spoon the slooppy mix from the bowl onto the pan into blobs. The dough shouldn't actually be runny though. Bake them in a hot oven (375 F) for 15 minutes or so. You should judge them for yourself. They should get a bit golden brown on top and nicely toasted on the bottom. That's it. Wait a moment for them to cool and then eat them with homemade soup. We recently tried some variations, adding herbs or chopped up, seasoned arthichoke hearts. Experiment a little