I saw this recipe for Bacon Cheddar Puffs on Facebook and thought "there's no way to get gluten-free to puff like that." I'm happy to say I was wrong! I used the blender to mix the eggs into the batter and I think that helped to aerate the dough. Here is the recipe straight from the Sargento website other than a few changes I made in the directions.
Ingredients
Directions
- Combine milk and butter in medium saucepan. Heat over medium heat until butter is melted and mixture is simmering. Add flour all at once; continue to cook, stirring vigorously with a wooden spoon, until mixture forms a ball. Remove from heat.
- Here I strayed from the recipe... I found the mixture too lumpy so I put everything in my blender and set it to mix.
- Beat in 1 egg (using your blender on mix) until mixture is smooth. Repeat with remaining eggs, adding just 1 egg at a time, mixing with blender until thoroughly combined.
- Transfer mixture into bowl and stir in remaining ingredients.
- Drop heaping teaspoons of mixture onto greased baking sheet. Bake in preheated 350°F oven 25 minutes or until puffed and golden brown. Serve warm or at room temperature.
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