Gluten Free Cream Puffs

I'm so excited about this next recipe! I nailed it on my first attempt and was really pleasantly surprised with the results! The puffs turned out big, golden brown, almost flaky, and very similar to the gluten-infested version! These puffs are very simple (with no sugar added) and make a great base for whatever you choose to fill them with! 

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

(Gluten Free)
Adapted by jalene from a recipe by Better Homes & Gardens

Makes 5 Puffs
Ingredients: 

• 1/4 cup sweet white rice flour (or you can grind your own from Calrose Rice)
• 1/4 cup potato starch
• 1/2 tsp xanthan gum
• 1/2 cup water
• 1/4 cup butter
• pinch sea salt
• 2 large eggs

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Directions: 

1. In a small bowl whisk together the rice flour, potato starch, and the xanthan gum. Set aside. 
2. 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. 
3. Remove the pan from heat and cool for 10 minutes. Preheat the oven to 400 degrees F. 
4. 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.
5. 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!)
6. Bake in the preheated oven for about 30 minutes or until golden brown. Cool on a wire rack. 

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To Fill: 

1. Cut the tops from the puffs, remove the soft dough from the inside. 
2. Fill with whipped cream, pudding, fruit, or ice cream. 
3. Replace tops.
4. If desired, sift powdered sugar over tops. 

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PS...

I'm still on the search for a really good strawberry shortcake recipe. The only problem, I'm not really sure I have ever tried the gluten-infested version! All the shortcake recipes I have tried are dense and blah. 

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! 

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