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Reprinted from Celi-Yak News Spring 2012


  • 1 cup water
  • 1/3 cup butter, cut into bits
  • 1 cup GF flour ( I used a mix of brown rice and tapioca flour)
  • 4 eggs
  • 1 tsp salt
  • 1/4 tsp pepper
  • 1 1/2 cups grated old cheddar or cheese of your choice
  • 1/2 tsp dried thyme.


  • Combine the water and butter in a saucepan.
  • Bring to a boil.
  • Remove from heat and add the flour all at once.
  • Keep stirring until dough comes away from the sides of the pan and forms a ball.
  • Return pan to medium heat and cook gently for 2 or 3 minutes, stirring constantly, until dough dries out a bit and leaves a thin film on bottom of the pan.
  • Transfer the dough to a large bowl and let cool for 5 minutes.
  • With electric mixer, beat the eggs into the dough one at a time.
  • Dough will slip and slide at first, keep mixing and it will come together.
  • Add salt, pepper and cheese.
  • Drop dough by spoonful's onto a parchment lined baking sheet.
  • Bake in 425F oven for 25 to 30 minutes-- time depends on the size of the spoonful's you used.
  • They should be puffed and slightly browned.
  • Remove from oven-- turn it off.
  • Leave slightly open to cool a bit.
  • Pierce each puff with a sharp knife tip and allow to cool in the oven for about 15 min.
  • Serve hot or cold.

Categories: Gluten-Free 

Author Credit: Bonnie Pirch

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