Gluten-free baking peas

Ingredients for 1 servings:

• 225 ml water
• 25 ml liquid seasoning, gluten-free (Te à Te)
• 50 g butter
• 150 g flour, gluten-free (e.g. universal flour from Seitz)
• 4 m.-sized eggs
• Worcestershire sauce, gluten-free, a few drops

Instructions

Working time approx. 30 minutes; Cooking/baking time approx. 10 minutes; Total time approx. 40 minutes

Classic soup garnish

Gather all the ingredients. You can vary the amount of liquid seasoning to taste; you could also use soy sauce. It is important that the total amount of liquid is 250 ml. Bring the water, liquid seasoning and butter to a boil in a saucepan and add all the flour (sifted if necessary) all at once and stir in vigorously. Unfortunately, gluten-free flours do not form a lump, as is usually the case with choux pastry. Once the batter is lump-free, stir in the eggs one at a time. Only stir in the next one when one egg is completely incorporated. Transfer the finished batter to a cone, press out small drops onto a baking tray lined with baking paper and bake at 180 degrees Celsius (350 degrees Fahrenheit). If they are not crispy enough, dry further at 90 degrees Celsius (194 degrees Fahrenheit). This makes enough for around 20 bowls of soup.