7 Tablespoons brown rice flour
4 Tablespoons cornstarch
½ teaspoon salt
1 cup milk
4 Tablespoons butter
2 large eggs, lightly beaten
4 Tablespoons Parmesan cheese
2 teaspoons poppy seeds
Heat oven to 400 degrees. Line baking sheet with parchment. Prepare resealable plastic bag with corner snipped off.
Combine brown rice flour, cornstarch, and salt, and set aside. In heavy saucepan, heat milk and butter over medium heat until just boiling. Add flour mixture all at once and stir with whisk to form smooth paste. When stiff, switch to wooden spoon and beat vigorously for 60-90 seconds to make a smooth paste that leaves the sides of pan. (Try to evaporate as much moisture as possible without scorching the paste.)
Transfer paste to bowl and let rest for 5 minutes. Add the beaten eggs half at a time, beating after each addition until smooth. Stir in Parmesan and poppy seeds. Transfer to plastic bag. Pipe out 1 ½ inch mounds onto baking sheet, spacing them about inch apart.
Bake until golden brown and well risen, about 20-30 minutes. Let cool slightly on baking sheet. Serve warm or gently reheat.