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daphniela

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I agree with Rachelle. Your really making a savory cream puff, so you should be able to sub in any gluten-free flour mix. If you don't have a mix, I use a light starch mix like white rice flour/cornstarch.

Let us know how they turn out!

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I don't have a mix, but I have some flours already premixed that I did myself. It has brown rice flour, tapioca flour, potato starch, and corn flour.

Yep, that should work quite well. Go for it.

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With those gluten free flours, you may need to add 1/2 to 1 teaspoon of xanthan gum to the flour mix to replace the stickiness of the missing gluten.

Pamela's and some other commercial gluten free flour mixes already have gum mixture added, check the labels.

Some gluten-free flours, when used with a lot of egg and/or cheese, depending on how they are cooked, don't need this. The "bun in a bowl" microwave routine, for example, doesn't. Neither do things with a lot of egg, almond meal, and amaranth, and some of the tapioca cheese mixes don't.

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