Dry Ingredients

1/2 cup rice flour
1/8 teaspoon salt
1 tablespoon sugar

Wet Ingredients

2 eggs
1/4 cup GFCF butter (Earth Balance, Spectrum)
1/2 cup water

1) Stir together flour, salt, and sugar in a small bowl and set aside.
2) Combine water and butter in a medium saucepan and bring to boil.
3) Add flour mixture all at once, stirring constantly until it forms a ball.
Remove from heat and let cool 15 minutes.
4) Fit tabletop mixer with the paddle and transfer dough ball into bowl of mixer.
Beat one egg at a time, beating each egg until it is completely incorporated into the dough. Batter will be similar to the consistency of butter icing.
5) Drop teaspoon-size balls onto silpat-lined baking sheet, 2-inches apart. Bake for 25 to 30 minutes in a preheated 400° oven.

Makes 12, 2-inch puffs.

Recipe © 2010 Inga Smith. All Rights Reserved.