Caraway Puffs
- Yield: 1 dozen
Ingredients
- 1 package active dry yeast
- 3/4 cup warm water
- 1 tablespoon caraway seed
- 1 cup creamed cottage cheese
- 2 tablespoons sugar
- 1/2 teaspoons salt
- 1/4 teaspoon baking soda
- 1 egg, slightly beaten
- 3/4 cup + 2 tablespoons sorghum flour
- 1/2 cup + 2 tablespoons brown rice flour
- 1/2 cup + 2 tablespoons oat flour
- 1/4 cup + 2 tablespoons tapioca starch
- 2 1/2 teaspoons xanthan gum
- Soft butter or margarine
Directions
- Dissolve yeast in 3/4 cup warm water. Add caraway seed. Combine flours, starch and gum. Heat cheese just until lukewarm. Mix cheese, sugar, salt, soda and egg into yeast mixture. Slowly add flours and starch, mixing until dough cleans bowl.
- Divide among 12 well-greased medium muffin cups. Cover and let rise in a warm place until double, about 1 hour.
- Heat oven to 350°. Bake about 25 minutes. Remove from cups; brush with butter.
Source: Betty Crocker’s Cookbook – 1972