Preheat oven to 375°F. Line two CUSHIONED baking sheets with parchment paper. Alternatively, use mini muffin tins sprayed with oil.

In stand mxer bowl with paddle, add tapioca flour, baking powder and spices if using.

In a medium sauce pan, add milk, butter, salt and garlic if using. Heat until bubbles start appearing. Add hot liquid to tapioca mixture and beat for 3-5 minutes or until dough has smoothed out. Let dough rest for about 10 minutes to cool down.

Add eggs to dough, one at a time, mixing for about 1 minute when each egg is added so it incorporates. Add cheese and mix on medium speed until everything is combined. The dough should be sticky.

Meanwhile, beat egg wash ingredients together.

Scoop the dough with an ice cream scoop and form into balls. Place on baking sheet. Brush with egg wash.

If not using cushioned baking sheet, use a second baking sheet underneath (otherwise bottoms will burn). Bake for 15-20 minutes or until they have puffed and are golden brown on top.

Notes: Pretty blah. maybe more cheese or part cheddar next time. Batter very soupy. 15 mins in fridge helped. Definitely needed salt and perhaps a bit more cayenne.