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Cooking Spray
1/3 c. margarine
1 c. water
1 c GF Flour (3/4 c Rice Flour, 3 T Potato Starch, 1 T Tapioca Flour)
1 t. Xanthan Gum
4 large eggs
½ c. shredded Cheddar Cheese
1 t. dried dill
Preheat oven to 400 degrees
Spray a cookie sheet with vegetable spray.
Combine the margarine and water in a saucepan and bring to a boil. Boil until all margarine is melted.
Add the flour with xanthan gum to the pan all at once and stir until the mixture forms a ball. Remove from heat and cool for 10 min.
Break the eggs into the bowl and gently beat with a fork. Pour into measuring cup. Add ¼ cup of eggs to the flour mixture and beat one minute, adding ¼ c. at a time and blending until smooth. Beat in Cheddar cheese and dill.
Drop by spoonfuls onto cookie sheet about ½ inch apart.
Optional – sprinkle with Parmesan cheese.
Bake 30 – 32 minutes or until puffs are golden brown and puffy.
With spatula, put puffs on wire rack to cool for 10 minutes.
Serve warm with margarine. Makes 16 to 18 puffs. These freeze well in a zip lock bag. Just bring out a few at a time.
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