This recipe quickly became a staple in our house. We don’t really eat much bread, being a gluten light household, so these puffs are the perfect replacement! We also LOVE adding Tapioca flour to many recipes, the slight chewy texture adds a lot to our foods. We usually use it in combination with either Almond Flour or Coconut Flour.
The batter can be made ahead of time, and stored in an airtight container in the fridge for a few days. We often spread out the recipe over 2 days because we’ve eaten all 24 puffs in one night between the two of us and realized that is a bad idea. Doubling works well with no changes for large dinner parties or as an appetizer!
Prep time - 15 minutes
Cook time - 15-18 minutes
Yield - 20-24 Puffs
PREHEAT oven to 400º
Step 1: INGREDIENTS
1/3 Cup Olive Oil
1/3 Cup Heavy Cream
1/3 Cup Water
1 3/4 Cup Tapioca Flour
1/2 Cup Parmesan Cheese
1 Roasted Red Pepper (Fresh or Marinated)
1 Clove Garlic
1 tea Salt
1 tea Oregano
Step 2: BLEND
Put all ingredients into a blender.
I like to use my ninja for this recipe. It’s so quick and easy, plus it comes with a lid to save the batter for use the next day.
There is no need to blend the ingredients until they are all added to the blender, and the order does not really matter, but the following is how I mix it:
I start with the Flour and Parmesan cheese. Then I add the Oil, Cream, Water and Eggs.
*Note-You can substitute 2/3 cup milk in place of the cream and water.*
I put the Roasted Red Pepper, Garlic, Salt and Oregano in last.
Then BLEND AWAY!
It only takes 30-60 seconds to get everything blended. I do use a spatula to scrap the sides down if necessary.
The batter should be liquid, but not watery. I would say anywhere in between pancake batter and cake batter.
PLEAE NOTE: I’ve make these with a variety of egg types and sizes. Sometimes, after half the batter sits in the fridge overnight, it can be very dense and not liquid. This is ok. I still spoon the batter into the muffin cups and bake as normal. There's no change in the finished product. Still delicious and poofy!
Step 3: BAKE
This recipe yields 20-24 puffs. Because my household consists of only 2 members at the moment, we usually only make 12 puffs per meal, lest we stuff ourselves silly eating all 24, saving the remaining batter in the fridge until the next day’s dinner.
Using 2 -12 count or 1-24 count greased mini muffin tin, I pour the batter until just below the top. And Bake in the middle of the 400º oven for 15-18 minutes. The time depends on if you like the outside to be very crust like. The longer you bake, the crunchier it gets. I usually bake them for 15, but my husband bakes them for 18 or even 20 minutes.
Step 4: EAT
These puffs are best after they are allowed to cool for 20-30 minutes. They are delicious when they are hot, however the flavor comes out a bit more after some cooling time.
The flavor also develops quite a bit more when you make the batter ahead of time and allow to sit in the fridge. If I plan on having these with dinner, I try to mix up the batter in the morning, but often I make them last minute.
And I would love to hear how you make this recipe your own! It's so versatile in it's simplicity. Adding a variety of herbs, spices and cheeses really change up the flavor!
Runner Up in the
Gluten Free Challenge