Gluten-Free Recipes

Cooking Helps  |  Breads  |  Breakfast   
Main Dish |  Rice and Beans  |  Salads and Side Dish  

Sauces and Gravies  |  Soups and Stew  |  Cakes and Desserts

Cookies and Bars  |  Pies and Puddings  |  Miscellaneous

1/3 cup rice flour
3 Tbsp potato starch flour
1/8 tsp salt
1/2 cup water
1/4 cup butter, sliced
2 large eggs

1. Preheat oven to 450 F.
2. In a small bowl, combine rice flour, potato starch and salt; set aside.
3. In a small saucepan, combine water and butter.  Bring to a boil stirring often to melt the butter.  As soon as water boils, add in dry ingredients all at once and stir vigorously.  Keep stirring until dough forms a ball.  Remove from heat.  Beat eggs in, one at a time, with an electric mixer to make the dough smooth.
4. Drop by tablespoonfuls in an oil sprayed muffin tin.  Bake at 450 F for 15 minutes.  Reduce heat to 350 F and bake 20 minutes more.
5. Remove puffs from pan and cool slightly on a cooling rack or kitchen towel.  Cut off the tops of the puffs and use a small fork to remove the soft centers.  Replace lids and allow puffs to cool completely.