Ingredients
3/4 cup plus 1-2 TBSP of water
6 TBSP of butter (3/4 stick)
1/4 cup of white whole wheat flour (or any flour, really)
3/4 cup of vital wheat gluten (Bob’s Red Mill)
3 eggs
pinch of salt
1 egg white (optional)
Preparation
Heat oven to 425 F. Line pans with parchment paper.
Mix water and butter in a saucepan over medium heat until butter melts and simmers.
In a bowl, mix together gluten and flour. Add a pinch of salt.
Add this mixture to the pan and stir and mash until all of the dry material is absorbed.
Remove from heat, let rest for a couple minutes, and beat in the eggs one at a time.
After mixing in the eggs, the batter should be somewhat stiff, but soft. If the batter is too dry and stiff, add the egg white.
Mound just shy of 1/4 cup batter onto the cookie sheet
See how it settles a little, but still holds it shape and doesn’t spread out much? That is what you want. Leave space because they get big in the oven!
Bake at 425 for 20-25 minutes. Too cool = hollow!
Remove from oven and move to a rack to cool. If you don’t eat these all the same day, freeze in a zip lock.
