These are gluten free and very cheap to make. They are rubbery inside but that is the fantastic part about them. They are actually chewy which is a hard texture to reproduce without gluten! I did omit garlic added twice the salt and you have got to let theses rest at least 10 minutes after the mixture is made. The longer you let it rest the puffier they get. ALSO its a good idea to bring everything to a boil then let it all completely cool add the eggs to the cooled liquid with the cheese and flour this way you only have to knead it once. Other wise it a pain to incorporate the dough into the eggs and cheese. You can use any soft cheese you want.
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These are gluten free and very cheap to make. They are rubbery inside but that is the...