Cheese Puffs Gougeres (Gluten-free)

 Just take a look at those!  Don't they look delicious?  Have you ever made cream puffs?  If so, you will likely recognize the technique for making these.  It takes a little time, but it is not complicated.  I have not made cream puffs for years and I have wanted to try this gluten-free version.  The recipe comes from Beth Hillson who wrote Gluten-Free Makeovers.  

 Begin by preheating the oven to 400 degrees F.  Line two baking sheets with parchment paper.

Combine together:  1 1/4 cups white rice flour, 1/4 cup cornstarch, 1/4 tsp. xanthan gum, 3/4 tsp. salt, 1/2 tsp ground ancho chile pepper (I skipped this).  Mix well.

 In saucepan, combine 1 cup milk (or dairy-free milk), 1 cup water, and 6 Tb. unsalted butter (or non-dairy buttery spread), cut into 1-inch pieces.  Cook over medium-high heat and bring to a boil.  Remove from heat.

 Add the dry ingredients and beat briskly with a wooden spoon until thoroughly mixed.  This will be a very thick mixture.  Return the mixture to the stove and reduce the heat to low.  The mixture will begin to pull away from the side of the pan.  Stir for 3-4 minutes, letting any moisture evaporate.  I did this for just under 3 minutes.

 Remove from heat and let stand at room temperature for about 5 minutes or until cooled slightly.  Add four eggs, one at a time, stirring briskly after each addition until the egg is thoroughly incorporated.

 Drop the dough into 2 Tablespoon size mounds and drop onto the baking sheets, leaving 1-2 inches between each puff.  I used a small ice cream scoop.  In the future, I would make them smaller.  Top each with a generous Tablespoon of cheese (I used 2 cups of Gouda .  The recipe called for Gruyere or dairy free cheese) and sprinkle with salt and pepper to taste.

 Bake in the oven for 15 minutes.  Reduce the temperature to 350 degrees F and bake for 30 minutes longer, rotating the pans halfway through.  Turn off the oven and prop open the oven door slightly.  Let the puffs cool in the oven for an additional 30 minutes.  Serve warm or at room temperature.

This recipe makes about 36 puffs

 These can be frozen for up to one month and reheated in a 350 degree F oven for about 8 minutes (do not thaw first).

These were delicious!