I have spent the last few years standing, nose pressed to the glass, at the pastry counter dreamily eyeing beautiful cream puffs and heavenly custard filled eclairs. I have seriously contemplated taking one bite, just one, of what use to be my absolutely favorite treat knowing full well that I might end up in the hospital. In those sad moments I begin to think it would be worth it. To those moments I can now say, “HA!” I am free because I have a divine gluten free cream puff/eclair recipe to put those other ones to shame. You can also say, “HA!” because here it is:
Gluten/Wheat Free, Kid Friendly, Vegetarian
1 cup water
1/2 cup unsalted butter, cut into pieces
1/4 cup each: brown rice flour, white rice flour, tapioca flour, potato starch
1/4 teaspoon salt
4 eggs, room temperature
Mix flours and salt together and set aside. Bring water and butter to a boil in a medium sauce pan. Reduce to medium-low, add flour mixture. Stir until smooth and pulls away from the pan forming a ball. Transfer to a large bowl (or to an electric mixer with a paddle). Stir in each egg one at a time until well blended. Cover and let cool for 1 hour.
Preheat oven to 425 degrees. Spoon onto parchment lined or well buttered baking sheets (I like to use a small scoop with a release action) about 1 inch apart. Bake for 20 minutes or until golden brown. Turn off heat and let stand in the oven for 10 minutes with the door ajar. Remove and let cool completely on wire racks. If making large cream puffs after the 20 minutes reduce heat to 325 and cook for another 20 minutes.
Slice the cream puffs in half and fill with whip cream, custard, sweetened cream cheese with berries or what ever yummy thing comes to mind.
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