Here's a GREAT recipe, I got from my Gluten-Free friend Millie. They were easy to make and very delicious! Great for parties and special occasions. You can even make them bigger (just add a little onto the bake time) and use as croissants for Gluten-Free sandwiches!
2 c. water
1 c. gluten free shortening
2/3 c. potato starch
1 1/3 c. brown rice flour
1 teaspoon salt
2 tablespoons sugar
8 eggs (at room temperature)
Preheat the oven to 450
Grease a cookie sheet
Combine water / shortening in large saucepan. Bring to a rapid boil.
Mix flours, salt, sugar in separate bowl. Add dry mixture to water / shortening.
Stir until mixture forms a ball and leaves the sides of the pan.
Remove from heat and cool slightly. Add unbeaten eggs one at a time, beating really well after each egg. (This is very important!!)
Drop by tablespoon fulls on the prepared cookie sheet. Leave space for them to expand.
450 for 20 min, then reduce the heat to 350 and bake for 20 more minutes. (This will vary...mine sometimes only take 10-20 minutes) Remove from oven, and prick w/ a knife to let the steam escape.
Serve cold with sweetened whipped cream, fresh strawberries, and / or chocolate sauce. I just melt chocolate / butter and drizzle on top. They taste great frozen too! :) ~Christie