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Cream Puffs are an impressive dessert! They are easy and work great with
gluten-free blend of flours, the blend will determine the shelf life and texture. The first time you make cream puffs it seems like you are doing something wrong as the texture is very different from other baked items. 

 

My grand kids and I made them with a homemade chocolate
custard to celebrate Valentines Day today when we were hanging out together.
 
 
 
Gluten-Free Cream Puffs
 
1 cup water
 
4 Tablespoons unsalted butter cut in pieces
 
3/4 cup gluen-free Mix
 
1/4 cup sweet rice flour
 
1/4 teaspoon salt
 
1/4 teaspoon xanthan gum
 
4 eggs
 
 
 
Preheat oven to 450
 
Cover a baking sheet with parchment paper.
 
 
 
Melt butter in boiling water. Mix flour, salt and xanthan gum.
When butter is melted and and water boiling add flour mixture all at once
and stir vigorously. Cook, stirring constantly until mixture forms a ball.
Cool slightly. Add eggs one at a time, beat vigourously with each addition.
Mixture will become smooth. Drop by the heaping tablespoon, 2" apart on the
baking sheet. Bake in a 450 degree oven for 15 minutes then lower oven to
325 degrees for 25 minutes. Cool completly.
 
 
 
Fill with:
 
Cornstarch Custard
 
Vanilla Pudding
 
Chocolate Egg Yolk Custard (my grand kids and I made this to fill our cream
puffs)
 
Creamed Chicken
 


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