1 cup water
1 cup Gluten-Free Flour Blend (see below)
1/2 teaspoon garlic salt
1 1/2 cups (6 ounces) finely shredded Asiago or Parmesan cheese
1/2 cup finely chopped red bell pepper
1 1/2 tablespoons finely chopped fresh basil**
Heat oven to 400°F. Line baking sheets with parchment paper. Set aside.
Place water and butter in heavy 2-quart saucepan. Cook over medium heat 6-8 minutes or until mixture comes to a full boil. Reduce heat to low; stir in gluten-free flour blend and garlic salt vigorously until mixture leaves sides of pan and forms a ball. Remove from heat. Add 1 egg at a time, beating well after each addition, until mixture is smooth. Stir in 1 cup cheese, bell pepper and basil.
Immediately drop dough by rounded teaspoonfuls onto prepared baking sheets. Sprinkle each with 1/4 teaspoon remaining cheese. Bake 20-22 minutes or until golden brown. Serve warm.
*Substitute 1 1/2 teaspoons dried basil leaves.
- To make ahead, bake as directed. Cool completely. Place cooled bites onto baking sheets; place into freezer until firm. Place frozen bites into resealable plastic freezer bags. Freeze up to 2 months. To reheat, heat oven to 350°F. Place frozen bites in single layer onto ungreased baking sheets. Bake 8-10 minutes or until heated through.
Gluten-Free Flour Blend
: Combine 2 cups rice flour, 2/3 cup potato starch, 1/3 cup tapioca flour and 1 teaspoon xanthan gum. Use appropriate amount for recipe; store remainder in container with tight-fitting lid. Stir before using.
This recipe was developed using alternative flours and products labeled as “gluten-free.” The best source for additional information is the ingredient listing on product packaging. Learn about gluten-free baking