Tag Archives: breakfast

Gluten-Free Cream Puffs

Cream puffs. A heavenly treat for those able to digest gluten. A fast treat for those who can’t.

Start to finish each batch only takes about 30 minutes. Which is great, because each batch only makes 6-8 puffs (depending on size) and if you’re like me (and my family) you’ll need to make many, many batches to satisfy everyone. In fact it took me six batches the first day and four the second for everyone to be happy. During that time I converted the original recipe enough that it takes half the time to make and fewer ingredients – which is great because after so many batches I ran out of many ingredients the original recipe called for.

First get your ingredients together and preheat the oven to 400F.

You’ll need a cookie sheet lined with parchment paper, a small, heavy-bottomed sauce pan, a measuring cup, a couple of measuring spoons, a wooden spoon, and a small bowl.

In the pot pour 1/2 cup water

3 tablespoons butter

1 teaspoon vanilla extract

in the bowl

1/2 cup rice flour

1 tablespoon sugar

1/2 teaspoon baking powder

1/8 teaspoon xanthan gum

*                          *                         *

Have two eggs cracked and ready.

Gently melt the butter into the water, then turn the heat to high and let boil until volume increase. Quickly turn burner to low and pour the dry ingredients into the wet. Mix with the wooden spoon until  ball forms.

Remove from heat and add eggs one at a time. Mixing until smooth between each egg. Mixture should be a thick dough. Put into a pastry bag or a ziploc bag with the corner cut off.

Squeeze onto the lined cookie sheet in 2-3 inch lines. Alternatively you could drop them on, but be sure not to squish the dough or they won’t puff.

Place into pre-heated oven and bake for 15 minutes. No less. Turn the heat down to 375 and bake for an additional 15 minutes. If the time is too long and they begin to brown you may decrease the second baking time, not the first!

Remove from oven and let cool completely on a wire rack. Fill with cream, pudding, or for a savoury treat cut the sugar to 1 teaspoon and remove the vanilla from the pastry recipe. Otherwise follow directions and fill with savoury treat of your choice.

I’d like to point out it’s incredibly difficult to take pictures while also filling a cream puff and fending off three ravenous children, so please forgive the angle.

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Filed under Gluten-free