These are wonderful!
Delicate crispness on the outside and a slight goo to the inside, think Yorkshire pudding crossed with a cheese scone! Lovely with a bowl of soup but to be honest they are perfect straight out of the oven.
Gluten free and mere mouthfuls, possibly a little too easy to eat but that’s ok, you can make the batter and keep it for a couple of days in the fridge to use at a later date.
Dont be tempted to use pre grated cheese as the stuff that’s added to it to stop it sticking hampers the puffs rising.
150mls sunflower oil
350g tapioca or arrowroot flour
140g Cheddar cheese, grated
2 teaspoons Dijon mustard, gluten free
1 teaspoon salt
a pinch of cayenne powder
Preheat the oven to 200 degrees Centigrade.
Grease two small patty/fairy cake trays to give you 30-36 puffs.
In a food processor, process all of the ingredients.
Pour the batter into the prepared tins, fill to around two thirds.
Bake for 15-18mins, keep an eye on them, they like to burn.
Remove when pale gold, remove from the tin and allow to cool a little on a wire rack.