Adapted from a Bon Appétit recipe; these puffs are great for parties fresh out of the oven! They can be formed ahead of time and put in the freezer or fridge, then just pop them in the oven and serve. We served these at Roots Market in Olney for a wine tasting event. Once I find the pictures I will post them! Also these are very versatile, I’ve added different cheeses and even bacon before.
1 cup water
1/4 cup (1/2 stick) butter, cut into 4 pieces
1/2 teaspoons kosher salt
1 cup plus 2 tablespoons gluten free flour mix ( I’ve used my own mix, King Arthur’s GF NF brand, and Pamela’s brand)
4 large eggs
2 cups (packed) grated extra-sharp white cheddar cheese (gruyere is great too!)
2/3 cups minced scallions
Line two baking sheets with parchment paper. Bring one cup water, butter, and 1/2 tsp salt to a boil in a medium sauce pan.
Remove from heat; mix in flour. Stir over medium heat until mixture becomes slighlty shiny and pulls away from sides of pan, 3 minutes. Transfer to stand mixer with fitted paddle.
After it has cooled a bit add eggs one at a time, mixing well after each addition to form a sticky dough. Mix in cheese and scallions.
Using 2 teaspoons, form dough into 1 1/4 to 1 1/2- inch ovals; drop onto baking sheet 1 inch apart. Preheat oven to 375° F. Bake cheese puffs until golden, about 30 minutes if at room temperature and 35 minutes if chilled or frozen. Serve immediately.