This recipe makes 50 puffs, so freeze the extra puffs to have on hand for a last-minute appetizer or snack.
Ingredients: Serves 4 to 6
5 extra-large eggs
1 cup Gluten-Free Flour Blend
1½ teaspoons salt
¾ teaspoon xanthan gum
¼ teaspoon pepper
Dash cayenne pepper
1 cup milk
8 tablespoons unsalted butter, cut into 8 pieces
4 ounces extra-sharp cheddar cheese, shredded (1 cup) 2 tablespoons minced fresh chives
Preheat the oven to 400°F. Line a baking sheet with parchment paper.
In a small bowl, whisk one egg and set aside. Whisk the flour blend, salt, xanthan gum, pepper, and cayenne pepper together in a second small bowl. Combine the milk and butter in a medium sauce- pan and bring to a boil over medium-high heat. Stir briefly, remove from the heat, and stir in the dry ingredients until well blended.
Using a stand mixer with the paddle attachment, beat the remaining four eggs on medium speed. Add the milk-flour mixture and continue beating until thick and smooth. Add the cheddar and chives and beat for 1 minute.
Fit a pastry bag with a 1/2-inch plain tip and spoon the mixture into the bag. (If you don’t have a pas- try bag, spoon the mixture into a resealable plastic bag and snip off one corner to make a small hole.) Pipe the dough onto the baking sheet, in 1-inch rounds. Brush the rounds with the beaten egg and then bake until they are nicely browned, about 15 minutes. Serve warm.
Make it ahead
Let the puffs cool and then transfer them, still on the baking sheet, to the freezer. Transfer the frozen puffs to resealable plastic bags and store in the freezer until needed. When you are ready to serve them, preheat the oven to 300°F, bake the puffs for 10 minutes, and serve warm.