Brazilian Cheese Puffs (Gluten Free)

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  • Prep time: 10 minutes
  • Cook time: 15 minutes
Yield: Makes 30


  • 200g packet feta cheese, crumbled
  • 200g Tasty cheddar cheese, grated
  • 300g Tapioca flour (can use arrowroot)
  • 3 eggs, lightly whisked
  • 2/3 cup milk
  • 1/3 cup oil
  • freshly ground black pepper and a dash of cayenne pepper


My good friend Jane makes these whenever she is having guests in for drinks.
They are best eaten warm so have your mixture made and ready and then just pop them into the oven just before you need them.

Preheat the oven to 200 C.
Mix the cheeses and arrowroot together in a bowl.
Add the eggs, milk, oil and season with ground black pepper and a sprinkle of cayenne pepper.  Mix to combine.
At this stage the mixture can be refrigerated until required.
Spoon the mixture into greased mini muffin tins and cook for 10-15 minutes until puffed and golden.
Serve warm.

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5 thoughts on “Brazilian Cheese Puffs (Gluten Free)

  1. Our family love these. Previously we’d baked the plain ones which are very bland and boring compared to these cheese ones. This recipe is now part of our Christmas breakfast menu. Have tried making the mix and resting in the fridge but we prefer to make, bake and eat them fresh and warm.

    • ***Although many people use the name arrowroot powder interchangeably with tapioca flour, they are not the same at all. … Arrowroot starch comes from the Maranta arundinacea plant, which is considered an herb, while tapioca is obtained from the cassava root.