Puffy Buns (everyone wants a piece of them)
 |
| Thanks Denise for the photo & requesting this recipe! |
1/2 cup shortening (I use our home-rendered lard)
1/3 cup potato starch
1/3 cup white rice flour
1/3 cup brown rice flour
1/2 tsp salt
(add 1 Tbsp sugar if making cream puffs)
4 eggs
Pre-heat oven to 450F.
Grease little muffin tins with shortening.
Mix the starch & flours in small bowl with salt (and sugar if you are using it.)
Pour 1 cup of water in a 2 cup measure. Add shortening or lard until it fills it to 1 1/2 cups (the perfect way to measure solid fat is by displacement) and pour into a saucepan. (Do not use a non-stick pot for this recipe.) Bring water & fat to a boil.
Remove from heat and immediately add the flour mix and stir until it forms a ball. Cool slightly.
Add the unbeaten eggs, one at a time, beating well with a mixer after each egg is added. (see why you don't want non-stick pan? ... it would be toast!)
Drop by tablespoonsful into muffin tins (goose egg size balls).
Bake in 450F oven for 20 minutes, then reduce heat to 350F and bake 20 minutes more.
Remove from oven. Pop them out of the muffin tins.
Makes about 15 regular sized muffins, or 24 of the mini ones.
I also want to experiment using butter in this recipe for desserts! I'll let you know how that goes.
Yum! Could you stuff these with savouries, too? Like veggies and cheese perhaps? Or would they be too light for that?
ReplyDeleteThey are not really light, except that they are hollow. They are somewhere between crusty and chewy... does that make sense? My opinion? Most of us on a celiac diet, are so overwhelmed to be able to eat a bread-like substance that doesn't taste like a cardboard box, that they will accept a small amount of imperfection of style, should the melted cheese escape through the folds in the bun. I have used these to make bun-wiches for travel.
ReplyDelete