Whenever I think of making Cream Puffs I always have to snicker to myself. When my sister and I were a lot younger I was trying to teach her how to make these. The only problem was she isn't much of a direction follower -so all of the ingredients ended up in the saucepan at the same time (which made a big yucky blob instead of the correct recipe.) I helped her, taught her how you need to add ingredients at specific times in order for the recipe to turn out, and then I let her try it again.
Then, she did the same exact thing again!
All the ingredients ended up in the pan in a big yucky blob! We had to just laugh and I decided to start teaching her to cook with 1 step recipes instead.
This gluten-free version is no exception to following the directions! Be sure to read the directions on when each ingredient is to be added before attempting. ;) You'll get better results.
Gluten Free Cream Puffs
Adapted by jalene from a recipe by Better Homes & Gardens
Makes 5 Puffs
- In a small bowl whisk together the rice flour, potato starch, and the xanthan gum. Set aside.
- In a medium size saucepan combine the water, butter, and salt. Bring to a boiling. Add the flour mixture all at once, stirring continuously. Cook and stir until a ball forms.
- Remove the pan from heat and cool for 10 minutes. Preheat the oven to 400 degrees F.
- Add the eggs, one at a time, beating well with a wooden spoon after each addition. The dough should be well combined with minimal lumps.
- Scoop 1/4 cup of the dough onto an ungreased cookie sheet. (I used a 1/4 cup ice cream scooper. It made it go super fast!)
- Bake in the preheated oven for about 30 minutes or until golden brown. Cool on a wire rack.
- Cut the tops from the puffs, remove the soft dough from the inside.
- Fill with whipped cream, pudding, fruit, or ice cream.
- Replace tops.
- If desired, sift powdered sugar over tops.
These cream puffs make a great replacement. I filled mine with strawberries and my Coconut Whip Cream.
You can use this same recipe to make gluten free eclairs as well! Simply spoon the dough into a decorating bag with a round 1/2 inch tip (or place into a ziplock back and cut a 1/2 inch slit in the corner) and pipe 6 strips of dough that measure 4 inches long, 1 inch wide, and 3/4 inch high. Bake, cool, and split just like you would a cream puff then fill with whip cream or pudding. Then cover with a chocolate glaze.
I haven't mastered these cream puffs dairy free as of yet but I'll keep working on it! If you do, be sure to share with us!