This gluten-free recipe is loosely based on a Pao de Queijo, which is a Brazilian cheese bread.



Three big pluses: really easy to make, batter can be stored for up to a week in the refrigerator, and the recipe will please everyone including those on gluten-free diets! Just be careful not to overcook, because they will taste burnt. (*Arrowroot flour makes these gluten-free. You can substitute all-purpose flour if desired but the puffs may be more dense.)


Preheat oven to 400 degrees. Place all ingredients into a blender and blend until combined. If necessary, scrape down sides and bottom with a small spatula and blend again. Oil mini muffin pans or small ebelskiver pans very well; a little puddled oil at the bottom will make for a crisper outside. Fill batter about 1/2 to 2/3 of the way up in the muffin cups. Place pan in the middle rack of oven and bake for 12 to 15 min., turning tray around halfway through. When bottoms are lightly browned, remove from oven. (Do not bake to golden brown - they will taste burnt!)

Serving Suggestions

Eat them warm! A great side for a salad or a soup. Or for breakfast or snack. You may want to double the recipe in case you get a craving for them a couple hours after the first batch has been eaten.


48 mini muffin-sized puffs

Thanks To

Alisa Inouye, Savory Spice & Co., Alderwood Mall/Seattle, WA owner

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Savory Spice Shop Ingredients
Arrowroot Starch/Flour, Organic 12 floz bottle $9.65 x 2
Salt Kosher $6.65
Southern Spain Pinchito Spice 1 oz bag $4.00



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