Gluten free cheese puffs

 65 g plain gluten free flour mix

¾ tsp xanthan gum

pinch fine sea salt

50 g unsalted butter

200 g/ml water

2 large eggs lightly beaten 

90 g jarlsberg cheese finely grated (or other similar drier hard cheese no cheddar)

a pinch of cayenne/paprika/nutmeg seasoning optional

Weigh and mix together the flour, xanthan gum and salt, making sure any lumps are completely broken down.

In a saucepan, melt the butter with the water and bring to a boil (full rolling boil).

Remove from the heat and add the flour, beating vigorously with a wooden/silicone spoon until the mixture leaves the sides of the pan. 

Keep stirring the mixture and it will start to look shaggy, but keep going until it clumps into a ball. 

Keep beating until even and smooth.

Allow the mixture and pan to cool until about hand-warm. 

This is a must to avoid cooking the egg when you add it to the cooked flour mixture.

While cooling, pre-heat the oven to 425º F

Prep a baking tray with parchment paper.

While the mixture is cooling, break the eggs into a small bowl and beat well with a fork.

Once the mixture has cooled, add the beaten egg a little at a time. 

Beat vigorously between each additional egg. 

Keep mixing until it thoroughly combines.

Repeat this process until all the egg has been added and then beat for a couple of minutes more to ensure the paste is smooth and even. 

The texture should be silky and sticky so that it sticks to the sides of the pan. 

Last step is to add the grated cheese and any seasoning and beat through with the wooden spoon.

Transfer the mixture to a piping bag (if using) with a wide (1.5 cm) open round nozzle, or simply cut the end to about the same size.

On a parchment sheets lined baking sheet either pipe or spoon small walnut-sized piles of the mixture, leaving room between each for oven spring.

Wet the tip of a finger and smooth the tops of the batter.

Bake for 20 minutes until well-risen. 

Keep the oven door closed while baking.

After 20 minutes, turn the oven down to 300º F and bake for a further 8 to 10 minutes until golden brown.

If not crisp and firm, leave in the oven for a couple more minutes.

Remove from the oven and make a small hole or slit in the side of each puff to allow the steam to escape. 

Allow to cool on the trays.

NOTES: we loved these but the butter and cheese make this an every once and awhile. I want to make without the cheese next time and see how they turn out...