In a blender, add in your eggs, oil, milk, salt, baking powder and garlic. Blend on a low setting for a few pulses just until combined.

Add in both cheeses and blend until just combined.

Next, add in the lightly packed Yuca/Tapioca flour 1 Cup at a time. Once you get to the second cup, you may need to give the batter a stir with a spatula in between pulses to fully hydrate the Tapioca Flour. By the last cup, depending on how big your blender is, you may need to whisk the batter after every few pulses to help it along, as it will be a very thick dense batter at this point. Keep pulsing and repeating the process until the batter is smooth.

Preheat the oven to 400° F. In a silicone mini muffin or muffin pan, pour batter into cups about 3/4 full. If you choose to pour these into an aluminum tin, beware the removal process is messy and unsatisfying. If you don't have either a silicone or regular muffin tin, you can also pour the batter into a container and let it chill in the fridge overnight or until it sets up. At this point you can scoop them with a small ice cream scoop and place them onto a greased baking sheet or silicone.

Last, bake the rolls at 400° F for 10 minutes, rotate 180°, and then another 10 minutes. If you like, you can sprinkle more parm on top before rotating to add a little garnish and texture. Let cool for a few minutes and enjoy while warm. These don't reheat super well so cook them to order and keep some batter in your fridge for when you want a snack. :)