4 cups tapioca flour
1 ½ cups grated parmesan cheese
2 cups milk
⅔ cup vegetable, sunflower or olive oil
2 eggs beaten
¼ tsp. Xanthan Gum
½ tsp. salt
Put the oil, Xanthan gum and milk into a pan and bring to a boil. Place the tapioca flour in another bowl. Then, slowly add the hot liquid to the flour while mixing at the same time. Next, slowly mix in the beaten eggs and parmesan cheese. Let the mixture cool for 10 minutes or more. Put a small amount of oil on the palms of your hands and form 2 inch size balls placing them on a lightly oil cookie sheet pan. Bake them in a 350° F preheated oven for approximately 20 minutes or until the top is lightly brown.