Gluten free Cheese Puffs only require 1 bowl and a handful of ingredients but are super light and fluffy balls of cheesy goodness. Perfect as an appetizer or side dish to a dinner meal.
These gluten free cheese puffs are a good appetizer or just good to have lying around the house for when you get bored and want to grab a quick snack. The recipe includes a substantial amount of eggs – 4 for 24 puffs so I do feel that contributes to the flavor significantly. But these are pretty easy to make and don’t require any extraordinary ingredients.
I used extra sharp cheddar cheese but these can really be made with any type of cheese. The possibilities are therefore endless. I have made these with gruyere also, which makes for a killer strong cheesey flavored puff.
There’s just something so incredibly about these oven baked gluten free cheese puffs. The dough comes together so quickly — all in one pot and it’s unlike any dough I have every made before. The butter is heated up with other ingredients and then the flour is added quite slowly, making sure that the consistency is creamy and smooth — we don’t want any small specks on flour that hasn’t been perfectly mixed in!
And then you add in the eggs. You have to be super careful though — making sure to let the hot mix cool down a bit — otherwise instead of cheese puffs, you’ll have a warm dough with scrambled eggs — not exactly what we’re going for here.
Once you have the eggs hit the dough at the right time, it all mixes up together nicely and then with a scoop, an ice cream scoop works perfectly, you portion out the dough and place onto a baking sheet.
I have considered adding some pesto to the dough to see how that will work but haven’t yet done so, but will report back when I do!
For now, give my gluten free cheese puffs recipe a shot and let me know what you think!
Recipe adapted from Simply Recipes
Let me know what you think of these gluten free cheese puffs in the comments below
Gluten Free Cheese Puffs only require 1 bowl and a handful of ingredients but are super light and fluffy balls of cheesey goodness. Perfect as an appetizer or side dish to a dinner meal.
- 1/2 cup unsalted butter 1 stick
- 1 cup water
- 1/2 teaspoon sal
- 1 cup flour use gluten-free flour for gluten free version
- 4 large eggs
- 5 ounces extra sharp cheddar cheese grated
- 1/2 teaspoon dried thyme
- 1 tablespoon butter melted
- 1 tablespoon Parmesan grated
Preheat over to 425 degree F. In a saucepan combine water, butter and salt and bring to a boil over high heat.
Reduce heat to medium low and add the flour all at once, stirring together with a wooden spoon.
Remove from heat and let the mixture cool for 5-10 minutes (to make sure the eggs don’t cook instantly when they mix with the dough). Add the eggs one at a time stirring after each one until just combined.
Mix in the cheese and thyme.
Use a tablespoon to scoop out balls and place them an inch apart on parchment paper. Cook for 10 minutes and then decrease temperature to 350 degrees and cook for 15-20 until cooked through.
Brush with melted butter and sprinkle with Parmesan.