Gougères

100 grams white rice flour

16 grams cornstarch

1/8 teaspoon xantham gum

½ teaspoon salt

¼ teaspoon piment d’Espelette

½ cup milk

½ cup water

3 tablespoons unsalted butter

2 eggs

3 ounces finely shredded Swiss cheese

1 tablespoon poppy seeds

Preheat oven to 400^o F. Line a sheet pan with parchment paper.

Combine the rice flour, cornstarch, xanatham gum, salt, and piment d’Espelette, and mix well.

Heat the water, milk, and butter in a medium saucepan over medium-high heat until it comes to a boil. Remove from the heat and add the flour mixture. Stir to combine. Return the pot to the stove over low heat and stir until the dough forms a ball and pulls away from the sides of the pan.

Remove from the heat. Add the eggs one at a time, stirring until each egg is completely incorporated. Stir in the cheese. Mix until it is well incorporated.

Scoop a tablespoon of dough. With wet hands, form it into a ball and place it on the parchment paper. Repeat until you use all of the dough. You should have 30-36 puffs. Sprinkle the tops with poppy seeds.

Bake at 400^o F for 15 minutes. Then lower the temperature to 350^o F and bake for another 15 minutes. Remove from oven and let cool in a draft free place.

Yield: 30-36 gougères