8 tbsp Earth Balance-non-soy
1 cup of water
1/4 tsp salt
1 cup Bob’s Red Mill Gluten Free 1 for 1 baking flour + 1/4 tsp xanthin gum whisked in
1 1/2 cups Manchego cheese-grated
2 tbsp fresh thyme leaves-minced
1/8 tsp smoked paprika
1/4 tsp pepper
1 egg beaten and set aside for egg wash
In a saucepan melt Earth Balance then add salt and water and bring to a boil. Remove from heat and stir in the flour with a wooden spoon until it comes together in a ball like blob. Now, return to the heat and stir for another minute to dry out the dough.
Transfer to a stand mixer and beat on low while adding eggs. Blend until dough is stretchy, stringy and shiny. Then, add remainder of ingredients and mix on low to incorporate.
Take the dough from the mixing bowl (it will be quite sticky) and fill a pastry bag with a 1/2 inch tip or or you can use a plastic storage bag with a corner of the end cut off. Pipe the dough into 1 inch circles that are 1/2 inch high. Brush only the tops with the egg wash and be sure it doesn’t drip down the sides or your puffs will stick to parchment. Rather than crowd them, do two batches.
You will bake the puffs at three different temperatures to slowly dry them out. Bake in a preheated oven at 400° for 15 minutes then reduce the heat to 350°, rotate sheet pan and bake for another 15 minutes. Reduce temperature to 300° and bake for another 10 minutes. Remove the slightly golden puffs from the oven and cool on a rack.
Puffs can be served while still warm or at room temperature. They freeze well after baked or as raw puffs ready to bake. If freezing them raw, be sure to bring them to room temperature before baking them off.