Recipes / Quinoa Party Puffs

Quinoa Party Puffs

By The Editors

Published April 23, 2024

These terrific make-ahead, easy-but-fancy snacks are perfect for impromptu cocktail parties and picnics. They are like gougères, only made whole grain – and gluten-free – with quinoa flour. The shock is how well the substitution works here. The flavor is far more interesting than when made with white wheat flour, with a tender texture that’s lighter and less gritty than whole wheat flour.

Photo: Kerri Conan
Photo: Kerri Conan
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The dough is a spin on classic pâte à choux (aka choux paste), spiked with grated cheese, and dropped (versus piped) and baked on greased sheets in a hot oven. You can serve them warm or at room temperature, and since they re-heat very well after refrigerating or freezing, you can always have a batch on hand ready to go.

This recipe is from “Excuse Us, but We’re Having a Moment With Quinoa.”


Make The Recipe!

Quinoa Party Puffs

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Makes 30 to 40 savory bite-size snacks 1x

Time about 40 minutes

Units Scale


  • 4 tablespoons (1/2 stick) butter
  • 1 1/2 cups Bob’s Red Mill organic quinoa flour
  • 1/2 teaspoon salt
  • 3 eggs
  • 1 cup freshly grated aged Gruyère, Emmental, Cantal, or aged cheddar cheese (about 4 ounces)
  • 1 cup grated Parmesan or other hard cheese (about 3 ounces)


  1. Heat the oven to 425°F and line 2 baking sheets with parchment. Combine 1 cup water, the butter, and the salt in a 3-quart (or larger) saucepan; turn the heat to medium-high and bring to a boil. Cook, stirring, until the butter melts, just a minute or two.
  2. Lower the heat to medium-low and add the flour all at once, stirring constantly. Keep cooking and stirring, scraping the bottom of the pot to prevent too much of the mixture sticking to the bottom, until the dough gets stiff, about 3 minutes. It’s okay if it’s crumbly and doesn’t form a ball.
  3. Transfer the dough to a large mixing bowl or the work bowl of a stand mixer fitted with the paddle. (A hand mixer won’t cut it, but you can work relatively easily by hand with a sturdy soft spatula or wooden spoon.) Add the eggs one at a time, letting the machine run (or stirring hard by hand) after each addition. When the dough is ready, it will be a little shiny and crumbly but hold together when pressed. Fold in the cheeses until they’re distributed evenly.
  4. Drop heaping teaspoonfuls onto the baking sheets and bake until puffed and lightly browned, 10 to 15 minutes. Immediately transfer to a wire rack to cool. Serve warm or at room temperature.

—Recipe developed by The Bittman Project for Bob’s Red Mill