Total Time
Prep 15 mins
Cook 20 mins

i love these cheese puffs. they are really wonderful with drinks and gluten free to boot - something i can offer a coeliac friend so they don't feel left out like they normally do. however, i've found that everyone i've offered them to loves them. i even made them when i went to london, and now my friend there can't stop eating them (or making them either). they are really cheesey and have a great chewy texture. tapioca flour is easily obtainable from asian grocery stores and the other items are pantry staples.


  1. Preheat oven to 200 degrees C/400 degrees F.
  2. Bring the milk, salt and butter to a boil.
  3. Remove from heat.
  4. Pour onto the tapioca flour, stirring constantly until thoroughly mixed.
  5. Add the cheese and eggs.
  6. Knead until smooth.
  7. Roll into balls approximately 2-inches in diameter and place on a greased baking sheet.
  8. Bake until golden brown, about 15-20 minutes.
  9. Do not over bake.
  10. Serve warm.
  11. Should there be any left overs, they freeze very well.
Most Helpful

Excellent, just don't undercook. When it said don't overcook I was a bit paranoid and took them out too early.

Crumbstack March 02, 2008

Easy and quick to make. All my friends and family love them.

joaquincchavez January 02, 2010

I think I did something wrong because the dough was really sticky and the insides were really chewy. I also think it was a little bland. I added Dried jalapenos to the last batch and they tasted better. I added more time to decrease the rubbery insides but think it might have been because of the size. I might have made them to large. Do you have any suggestions?

Gluten Free Princess March 14, 2009