Gluten-Free Nigerian Puff Puff

The delightful chewiness and airy texture of these gluten-free Nigerian Puff Puff. These golden-brown fritters offer a subtly sweet flavor, perfect for any gathering or as a satisfying snack.

Prep: 10 min Cook: 20 min Total: 90 min Serves: 8

At a glance: This medium party and appetizers recipe yields 8 servings in about 1h 30m (10 min prep, 20 min cook). It uses 7 ingredients — including gluten-free all-purpose flour blend, granulated sugar, active dry yeast — and walks through 6 steps. Updated October 25, 2026. Browse more party and appetizers recipes or return to all gluten-free recipes.

As an Amazon Associate, we earn from qualifying purchases. Shop links in the ingredient list are affiliate links and do not change the recipe.

Cross-Contamination Warning for Gluten-Free Nigerian Puff Puff: When preparing this party and appetizers recipe, the flour blend and yeast should be labeled gluten-free, and the frying oil must be fresh, not oil that fried wheat dough. Proof the batter in a clean bowl covered with plastic wrap.

Gluten-Free Notes for Gluten-Free Nigerian Puff Puff: This recipe is specifically formulated to be free from gluten-containing grains by utilizing a gluten-free flour blend. It's a naturally delicious alternative for those avoiding gluten.

Scale Recipe:

servings

Ingredient amounts update automatically

Ingredients

Shop links on this page are for gluten-free all-purpose flour blend, granulated sugar, active dry yeast. Buy the package that says gluten-free. A shared production line is the usual risk with these pantry items. As an Amazon Associate, we earn from qualifying purchases, at no extra cost to you. Confirm the product is labeled gluten-free before you buy.

2 cups gluten-free all-purpose flour blend (with xanthan gum) Shop
0.5 cup granulated sugar Shop
1 tsp active dry yeast Shop
0.25 tsp salt
1.25 cups warm water (about 105-115°F)
1 tsp vanilla extract Shop
vegetable oil, for frying

Instructions

1 In a large bowl, whisk together the gluten-free all-purpose flour blend, granulated sugar, active dry yeast, and salt. Ensure all dry ingredients are well combined before proceeding.
2 Gradually pour in the warm water while whisking continuously to form a smooth, lump-free batter. The batter should have a consistency similar to thick pancake batter. Stir in the vanilla extract until fully incorporated.
3 Cover the bowl with plastic wrap or a clean kitchen towel and let the batter rise in a warm place for about 1 hour, or until it has doubled in volume and looks puffy and airy. This resting period is crucial for developing the signature texture.
4 Heat about 2-3 inches of vegetable oil in a deep pot or Dutch oven over medium-high heat until it reaches approximately 350°F (175°C). You can test the oil temperature by dropping a tiny bit of batter; it should sizzle immediately and float to the surface.
5 Carefully drop spoonfuls of the risen batter into the hot oil, being careful not to overcrowd the pot. Fry the puff puff in batches for about 5-7 minutes, turning them occasionally with a slotted spoon until they are golden brown and puffed up on all sides. They should feel light and springy to the touch.
6 Remove the fried puff puff from the oil using a slotted spoon and place them on a wire rack set over a baking sheet to drain any excess oil. Serve them warm for the best texture and flavor.

Nutrition (per serving)

201

Calories

12g

Protein

19g

Carbs

13g

Fat

Fiber

327mg

Sodium

Tips & Notes

Check the oil with a thermometer and keep it near 350°F. Hotter oil browns the outside before the center cooks.
Scoop the batter with a wet spoon or your hand so the puff puff drop in round.
Gluten-free batters rise more slowly. Let it rest until clearly puffy and bubbly, even if that takes longer than an hour.

Common questions

What cross-contamination risk is specific to Gluten-Free Nigerian Puff Puff?

Check gluten-free all-purpose flour blend, granulated sugar, active dry yeast before they go into Gluten-Free Nigerian Puff Puff. The flour blend and yeast should be labeled gluten-free, and the frying oil must be fresh, not oil that fried wheat dough. Proof the batter in a clean bowl covered with plastic wrap.

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