GF Garlic Cheese Puffs

garlic puffs 2

My husband’s father has Celiac. One time when he came for a visit, he was talking about this bread he had at a Brazilian restaurant. So I started my search for a gluten-free Brazilian bread. I found different versions of the recipe so I chose one and started my experimenting. I think the Brazilian cheese bread tastes great, but I wanted to add just a little zip and zing to the bread. This easy, cheesy bread makes it to our dinner table quite a bit. The kids always say, “Yeah, mom made cheesy bread!” These are so easy to make and they are gum-free, yeast-free, and whip up in no time. enJOY!

GF Garlic Cheese Puffs

  • Servings: 24 puffs
  • Difficulty: Easy
  • Print


    • 1 1/2 cups tapioca flour
    • 2/3 cup milk
    • 1/4 cup oil
    • 1 egg
    • 1/4 tsp dried parsley
    • 1/2 tsp dried oregano
    • 1 tsp salt
    • 1 1/2 tsp garlic powder
    • 1/4 cup freshly shredded mozzarella
    • 1/4 cup freshly grated Parmesan cheese


  1. Preheat oven to 400 degrees.
  2. Spray a mini muffin pan with non-stick spray (I use coconut oil spray)
  3. In a food processor, combine tapioca flour, garlic powder, salt, oregano, and parsley. Pulse a few times to combine.
  4. Add egg, milk, and oil. Pulse 5 times to combine.
  5. Scrape sides. Pulse again to combine. It will be a very thin batter.
  6. Add mozzarella and Parmesan cheese. Pulse a few times. Scrape sides and pulse again.
  7. The batter will resemble slightly thickened milk. Pour batter into mini muffin pans. (I like to use a cookie scooper.) Fill muffin cups to the rim.
  8. Bake for 12-18 minutes or until puffed up and lightly golden.

T-Tip: You can double the recipe and freeze a batch to warm up and have ready for another meal.

T-Time Saver: To wake up the flavor of dried herbs, rub them between your hands before adding it to your recipe. You an also use a mortar and pestle.

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