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Mochi Garlic Roll Puffs

Satisfy that craving for garlic rolls with these gluten-free garlic "bread" puffs. Ready in 15 minutes or less!The other day my husband and I were reminiscing about our "married without kids" days in Dallas, Texas. We had bought a fixer-upper in one of those neighborhoods surrounding White Rock Lake. We got a dog. We regularly went to the gym (he still does, I fake it). We ate out ... a lot!

One of the places we'd frequent was Alfonso's Italian Restaurant there on the East side of the lake. Their garlic rolls were the bomb! Gut bombs, but still THE bomb.

Sadly, I don't think we have stepped foot into an Italian restaurant since going gluten-free over three years ago. But that doesn't mean I don't miss the pasta, the chicken parmesan, or crave the likes of those melt-in-your-mouth garlic rolls.

This week that craving struck and here is what satisfied it—these gluten-free, crispy on the outside, chewy on the inside Mochi Garlic Roll Puffs. They are quick, easy, satisfying and ready in 15 minutes or less!

Mochi Garlic Roll Puffs

Gluten-Free | Casein-Free | Citrus-Free | Dairy-Free | Egg-Free | Fish-Free | Nightshade-Free | Peanut-Free | Potato-Free | Shellfish-Free | Soy-Free | Tree Nut-Free | Wheat-Free | Grain-Free | Sesame-Free | Sweetener-Free | Yeast-free | GFCF | Vegetarian | Vegan

Makes: 12 Puffs 
Prep Time:  5 minutes
Cook Time:  8-10 minutes


1 package Original Grainaissance MOCHI (click here for a coupon)
3 tablespoons melted Soy-Free Earth Balance® BUTTERY SPREAD
1-1/2 teaspoons granulated GARLIC
1 teaspoon dried BASIL (or Italian herb of choice)


1. Cut mochi into 1" squares and bake according to package directions.

2. In a small bowl, combine remaining ingredients.

3. Coat baked mochi in buttery mixture.

4. Serve.

Grainaissance Mochi

Grainaissance Mochi is made by a company out of Emeryville, California. It is a nutritious bake-and-serve rice snack made from whole grain brown rice without additives, preservatives or colorings. It's also wheat-free and gluten-free—infact the only ingredients in the Grainaissance Original (used in this recipe) is Sweet Brown Rice and filtered water. To prepare, just cut into 1-1/2" squares and bake at 450° F or 8-10 minutes. They puff up before your eyes!

When done, they're brown and crispy on the outside with a chewy interior. Eat Mochi puffs plain, or with dips or fillings of your own choosing. Mochi can be baked, pan-fried or added to soups just before serving. Mochi also makes great waffles! Check out all the varieties and fun uses for this versatile product on the Grainaissance website. You can find Grainassance products in many natural and healthfood stores. I pick up mine in the refrigerated section of the local Natural Grocers.

These would make a great stand-in for sopaipilla, too! Baked and then dipped in butter, honey, maybe some cinnamon! Mmmmmm!

I used Grainaissance Mochi Original ... in the blue package.

Reader Comments (13)

You are just brilliant! I have a package of this in my frig and will be making this tomorrow! Reminds me of the garlic knots I used to get at one of my fave Italian restaurants. Thx!!!!

December 11, 2011 | Unregistered CommenterEllen (Gluten Free Diva)

These look great! I'll have to look for these at my health food store! I hope they have them!!!!

I've always wondered about Mochi, but never bought any because I wasn't sure what to do with them...but now I do! Will definitely have to make some of these for Mike and the boys in the very near future.

Oh these look yummy! I've never tried MOCHI but now I will definitely be looking for it in our stores. Have to tell you, we went out for Italian the other night and I thought I'd have to settle for the house salad. But I asked and they keep GF spaghetti on hand for special people like me. :) And I was impressed that the waitress was very knowledgeable on what the ingredients were of each dish. I know pasta is still a no-no for some but I was excited!

December 12, 2011 | Unregistered CommenterJan

Oh Lexie...a new product for me!! I can't wait! All the flavors look so fun, and a starch that comes together that quick for dinner...SOLD!!! Thank you for the inspiration...I will be searching this out..pretty sure I have seen it in the dairy area before...you rock!

December 12, 2011 | Unregistered CommenterTessa Domestic Diva

Lexie, I have seen these before many times but had no idea what to do with them... until now! What a fantastic idea! Can't wait to try this; it sounds so yummy!

December 12, 2011 | Unregistered CommenterKatie Kolbus

oooooh we love garlic bread.. I will have to look for this brand on our next trip to the health food store..I am presently working on a gluten free olive oil bread made with brown rice flour..I am seeing much more garlic bread in my future... :)

December 12, 2011 | Unregistered Commenterdee

What a good idea, Lexie. I used to make mochi all the time when we first went gluten free, but never thought of doing it with savory flavors. We always drizzled it with honey.

December 13, 2011 | Unregistered CommenterWendy @ Celiacs in the House

Oooh! Sounds so yummy. I was a cheater lastnight and was glutenized and am paying the price. But why, when there are so many other options. Need to plan better. Lexie, can you get these at whole foods? are they refridgerated? Thanks so much! Tracy

December 13, 2011 | Unregistered CommenterTracy

Brilliant idea! I bet the kiddo would love these. I tried "melting" mochi over veggies once. He was not impressed. But, he's been missing garlic bread and I bet these would do the trick. :)

December 16, 2011 | Unregistered CommenterDeanna

I live in Dallas and I know that restaurant and the damage it can do! I haven't been there or to Angelo's--in Lakewood--in a long time due to my gluten-free diet also, but I find myself CRAVING Italian food, and especially the rolls, all the time. Thank you for this recipe as a healthy alternative!!

December 18, 2011 | Unregistered CommenterRachel

Hello Lexie!

Mochi Garlic Roll Puffs is such a great idea, and a delicious one at that! I sent an email attached with a photo of my attempt at cooking it, check it out :D

October 1, 2013 | Unregistered CommenterHiroki Baba

Hiroki, I loved your picture. Thank you so much for taking the time to make these and shoot them :) xo Lexie

October 1, 2013 | Unregistered CommenterLexie

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