Gluten Free "biscuit bread"

I am a member of The Church of Jesus Christ of Latter-Day Saints.  They have an organization for the children ages 18 months to 11 years old called primary.  Every year we put on an activity for the children and last years activity had an international theme and we had volunteers teach us about the culture of different countries.  We had just found out that our son couldn't be on Gluten and as we went from room to room he was becoming discouraged because he couldn't eat any of the foods... until we came to Bolivia!  He was so excited and I won't lie... I loved these cheese breads, even my husband who doesn't like any gluten free food liked them.

Ever since then I have made them for him and he still eats them up like it is the best thing he has ever eaten.

Bolivian Cheese Bread (or if you talk to someone who speaks Spanish, Cunape)

1 cup tapioca flour (Bob’s Red Mill)

2 cups  shredded monterrey jack (or preferably Queso Fresco)

1 tsp baking powder *

1 egg

1-2 tbs milk

Assemble the ingredients and preheat the oven to 450F.

It will form a really dry ball.  Divide them up into 10 even pieces and roll into balls.  Put them on a baking sheet in the oven for 15 minutes.  

My little man loves having something "just for him".  I love when I come across recipes that are so simple, yet make a world of difference!

*Since baking powder itself has cornstarch in it,  I usually use a replacement kind.  You can buy Hain or you can make your own.  Since it is a small amount, I use 1/2 tsp baking soda + 1/2 tsp cream of tartar in place of the 1 tsp baking powder and it has worked out great!