Read Gluten-Free Makeovers Online
Authors: Beth Hillson
Gluten-Free Makeovers (33 page)
If you like crispy crackers, roll the dough out a bit thinner, cut into squares. Bake until golden brown.
Purchase one 8-ounce bag of grated cheddar cheese.
MAKES 36 PUFFS
Based on the
classic pâte à choux or cream puff pastry from my culinary school days, this elegant and easy appetizer can be made ahead. It can be prepared dairy-free, too, but egg substitutes won’t work as the eggs are necessary to help create the structure of these bite-size treats.
1¼ cups white rice flour
¼ cup cornstarch
¼ teaspoon xanthan gum
¾ teaspoon salt
½ teaspoon ground ancho chile pepper
1 cup milk or dairy-free milk
1 cup water
6 tablespoons unsalted butter or non-dairy buttery spread, cut into 1-inch pieces
4 large eggs, at room temperature
2 cups shredded Gruyère cheese or dairy-free cheese (about 8 ounces) (see Simple Substitutions, page 267)
Coarse salt and cracked black pepper
Preheat the oven to 400°F. Line two baking sheets with parchment paper.
Combine the flour, cornstarch, xanthan gum, salt, and chile pepper in a medium mixing bowl.
Combine the milk, water, and butter in a large saucepan over medium-high heat and bring to a boil. Remove from the heat. Add the dry ingredients and beat briskly with a wooden spoon until thoroughly incorporated. Return the saucepan to the stove and reduce the heat to low. The mixture will begin to pull away from the side of the pan. Stir for 3 to 4 minutes, letting any moisture evaporate.
Remove from the heat and let stand at room temperature for about 5 minutes or until cooled slightly. Add the eggs one at a time, stirring briskly after each addition until the egg is thoroughly incorporated.
Form the dough into 2-tablespoon size mounds and drop onto the baking sheets, leaving 1 to 2 inches between each puff. Top each with a generous tablespoon of cheese and sprinkle with salt and pepper to taste.
Bake in the oven for 15 minutes. Reduce the temperature to 350°F and bake for 30 minutes longer, rotating the pans halfway through. Turn off the oven and prop open the oven door slightly. Let the puffs cool in the oven for an additional 30 minutes. Serve warm or at room temperature.
These can be frozen for up to one month and reheated in a 350°F oven for about 8 minutes. (Do not thaw first.)
• Add 2 tablespoons chopped chives and ½ cup grated Parmesan cheese to the dough for an interesting appetizer. Slice the puffs horizontally and fill with shrimp, tuna, or chicken salad.
• With minor alterations, this recipe can be made into yummy profiteroles, filled with ice cream and topped with chocolate or caramel sauce. Go to page 250 for the recipe.
Tip
:
Don’t use a commercial all-purpose gluten-free baking mix that already contains xanthan or guar gum as this will produce a gummy texture.
MAKES 32 TO 36 BITE-SIZE CAKES
These fabulous little
cakes were inspired by two recipes—one in
Eating Well Magazine
and one that appeared in the
Hartford Courant.
I combined elements of both. They make wonderful appetizers but can also be served as part of a meal. Serve with yogurt and chives.
¾ cup plus 2 tablespoons Self-Rising Flour (page 16)
¾ cup milk, soy milk, or rice milk
2 tablespoons canola oil
3 large eggs, separated
¼ teaspoon freshly ground pepper
2 to 3 cups fresh or frozen (thawed) corn
6 slices smoked bacon, crisp-cooked and crumbled
2 tablespoons sugar
one 6-ounce container plain Greek yogurt
2 tablespoons chopped fresh chives
Whisk together the flour blend, milk, oil, egg yolks, and pepper in a large bowl. Stir in the corn and bacon; set aside.
In a separate bowl, beat the sugar and egg whites on medium-high speed until nearly stiff but not dry. Fold half the egg whites into the batter. Gently fold in the remaining whites. Some white streaks may still be visible.