Butter, gluten-free flour blend, baking powder, oil and salt with a little water and grated cheese, small balls brushed with egg yolk and sprinkled with cheese, baked until set and left in the turned-off oven. Based on the recipe itself here, with no verified source. Gluten-free version: Gluten-free flour blend.
💡Put things in the oven only once it's reached temperature, after the heating light has gone off: an oven that hasn't reached temperature changes baking times, and the bake burns outside or stays underbaked.
2
In a bowl, mix the butter, gluten-free flour blend, baking powder, oil and salt, add the water and then most of the cheese.
Bowl
3
Shape the dough into balls in a baking pan lined with parchment paper.
Baking panParchment paper
4
Brush the balls with the egg yolk and sprinkle the rest of the cheese over them.
Pastry brush
5
Bake until the balls are firm, turn off the oven and let them keep baking in the remaining heat.
OvenBaking pan
992calories
20 gprotein
91 gcarbs
59 gfat
● protein 8%● carbs 37%● fat 55%
Per serving (272 g), of 4 servings
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Oven· 💡 Workaround, changes the dish: Toaster oven (Fits one small pan; good for small batches) · Air fryer (Small batches only, no runny batters) · Pot (Only for covered stews on the stovetop, no browning on top)
Baking pan· Also works: Glass / ovenproof baking dish (None) · Disposable pan (None)
Pastry brush· Also works: Spoon / teaspoon (regular) (Spread with the back of a spoon, less even) · Paper towels (Paper towel dipped in oil)
Bowl· Also works: Pot (None)
🧻 Consumables: Parchment paper
By the steps, as the recipe is built now: another version or addition can change the list.
