Similar to a gougères recipe or a pão de queijo recipe (Brazilian cheese puffs), this Gruyère Cheese Puff Recipe is based on a simple choux pastry recipe, which uses flour, eggs, water, and butter. Substituting tapioca flour for wheat flour results in a gluten-free choux pastry (which is essentially what the Brazilian cheese puffs are), which is then elevated with the addition of Gruyère cheese and chives for this delightful and easy to make Gluten-Free Cheese Puffs Recipe.
If you are looking for recipes to fill your brunch table, then this Gruyere Cheese Puff Recipe should definitely be added to your list. Let me tell you why:
- Super simple to make
- Can be made ahead of time
- Oh, and did I mention Cheese!
- Very versatile…add your favorite cheeses, herbs and spices to make them yours.
And while I am planning to serve these cheese puffs for an upcoming brunch, we also enjoy them on the side of big bowl of soup or as a cheesy appetizer with a glass of wine…they are equal opportunity cheese puffs!
As an aside, did you see the recent study which claims that people who eat cheese live longer? That’s all I needed to hear to justify my cheese consumption.
One of the attributes of these Gruyere Cheese Puffs that my family likes is that they are a tad crunchy on the outside, but pull apart moist on the inside.
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I borrow heavily from the recipe on the Bob’s Red Mill Tapioca Flour bag, substituting gruyere for cheddar cheese and adding chives for a little something extra.
- 1 egg at room temperature
- 1/4 cup olive oil
- 2/3 cup milk
- 1 1/2 cups Tapioca Flour
- 2/3 cup Gruyere Cheese
- 2 - 3 tablespoons chopped chives
- 1/2 teaspoon salt
- Pinch of cayenne pepper
- Preheat oven to 400°F
- Grease a mini muffin pan with butter or non-stick cooking spray
- Combine all ingredients in a food processor or blender and pulse until ingredients are completely combined, stopping to scrape down the sides with a spatula as needed
- Pour batter into muffin tins, filling tins just over halfway.
- Bake for approximately 15-20 minutes, until lightly browned.
- Feel free to subsitute your favorite hard cheese
- Feel free to swap out the chives for your favorite herb or spice
- Sprinkle cooked and crumbled sausage, bacon or ham over the puffs while in the muffin tin, before they go into the oven.
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Nutrition Information:Yield: 24 Serving Size: 2
Amount Per Serving: Calories: 52Total Fat: 4gSaturated Fat: 1gTrans Fat: 0gUnsaturated Fat: 2gCholesterol: 12mgSodium: 75mgCarbohydrates: 3gFiber: 0gSugar: 0gProtein: 2g
Some Commonly Asked Questions about Making Cheese Puffs:
Can You Make Cheese Puffs Ahead of Time?
Absolutely. You can make up the batter and keep it in your refrigerator for up to a week, pouring out just what you need to bake. Alternately, you can go ahead and grease your muffin tins and fill them with the batter, freezing the whole muffin tray. Then, when it’s time to bake bring your muffin tin out and let it come to room temperature while your oven preheats, baking per the instructions in the recipe card.
Can you Freeze Cheese Puffs?
You could either freeze the puffs in the muffin tin, as mentioned above or bake them fully and then freeze them, warming them in the oven before serving. But, to be completely honest, these little cheesy puffs are best right out of the oven.
Can you Substitute a Different Cheese?
Please do! Make these your own by substituting your favorite cheese. I find that the harder cheeses do better, but the possibilities are endless. Swap out chives for your favorite herbs or spices as well. Sprinkle a little cooked and crumbled sausage or chopped ham over the batter once they are in the muffin tins.
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