CHEESE PUFFS GLUTEN FREE RECIPES

Steps:

• This works great as a stand-alone recipe, but also as a component in Jamie’s Sunny Gathering from Together – see the full collection of menus here. GET AHEAD Finely grate all of the cheese. Place the butter in a medium pan on a medium heat with 250ml of cold water. As soon as the mixture comes to a rolling boil, tip in the flour, semolina and a pinch of sea salt. With a wooden spoon, work carefully, quickly and fairly vigorously to beat it all together until smooth and starting to come away from the sides of the pan. Remove from the heat and beat for 30 seconds, then, one at a time, beat in the eggs, followed by the grated cheese. Cover and refrigerate for at least 2 hours. Line a baking sheet with greaseproof paper. With wet hands, divide the mixture into 24 pieces and roll into glorious, shiny balls, lining them up on the tray as you go. Cover and return to the fridge overnight. TO SERVE Preheat the oven to 200°C/400°F/gas 6. Bake uncovered for 20 minutes, or until golden. Enjoy warm with a glass of something cold and sparkling.

Steps:

• Preheat oven to 375 degrees F (190 degrees C).
• Pour olive oil, water, milk, and salt into a large saucepan, and place over high heat. When the mixture comes to a boil, remove from heat immediately, and stir in tapioca flour and garlic until smooth. Set aside to rest for 10 to 15 minutes.
• Stir the cheese and egg into the tapioca mixture until well combined, the mixture will be chunky like cottage cheese. Drop rounded, 1/4 cup-sized balls of the mixture onto an ungreased baking sheet.
• Bake in preheated oven until the tops are lightly browned, 15 to 20 minutes.