Name: Gluten Free Cream Puff
Ingredients: Ingredients:; 1 cup Bob's 1 to 1 gluten free flour; 1/2 teaspoon (2.5 ml) xanthan gum; Pinch salt; 1 teaspoon (5 ml) baking powder; 1 cup (250 ml) water; 1/2 cup (125 ml) unsalted butter, cut into cubes; 4 large eggs, room temperature; Instructions:; Preheat the oven to 400 degrees F (204 degrees C). Line a baking sheet with parchment paper, and set aside.; In a mixing bowl, whisk together the white rice flour, sweet rice flour, xanthan gum, salt, and baking powder. Set aside.; In a medium sauce pan over medium-high heat, bring the water and butter to a boil. Once they have reached a boil, pour all of the dry ingredients in at once, and stir with a wooden spoon until the dry ingredients are completely incorporated, and the mixture looks similar to play dough.; Place hot dough into a large mixing bowl or bowl of a stand mixer fitted with a paddle attachment. Beat on medium-high speed for a minute or two to cool the dough down a bit. With the mixer on medium speed, add one egg at a time. Beat dough until the egg is completely incorporated before adding the next one. When you add an egg, the dough will look like it breaks apart, but keep mixing it until it comes back together again. Repeat until all 4 eggs have been added.; Mix on medium-high speed for 1 minute, until the dough is smooth.; I use a 2 tablespoon cookie scoop to place the dough onto prepared baking sheet, leaving about 2-inches between cream puffs. You can use your fingers, dipped in water, to help smooth the tops of the cream puffs before baking.; Bake in preheated oven for 30 minutes. Turn off the oven, open the door, and pierce each cream puff with a sharp knife. This will help any steam trapped inside them to escape, giving a nice crisp cream puff. Leave the cream puffs in the oven, with the door open a few inches, until the oven has cooled completely.; Once cream puffs have completely cooled, fill them with a sweet or savory filling. They are best served the same day, but can be stored

Your session has expired.

foryoueats

No recipes yet.

@wraywrancher

Nutrition Facts

Per serving. If servings isn't set, the recipe counts as 4.

Calories 388kcal 19%
Fat 21g 32%
Saturated Fat 11g 55%
Carbohydrates 30g 10%
Fiber 1g 4%
Sugar 1g 2%
Protein 10g 20%
Cholesterol 138mg 46%
Sodium 184mg 7%

Percent Daily Values are based on a 2,000 calorie diet.

1 cup Bob's 1 to 1 gluten free flour

1/2 teaspoon (2.5 ml) xanthan gum

1 teaspoon (5 ml) baking powder

1 cup (250 ml) water

1/2 cup (125 ml) unsalted butter, cut into cubes

4 large eggs, room temperature

Preheat the oven to 400 degrees F (204 degrees C). Line a baking sheet with parchment paper, and set aside.

In a mixing bowl, whisk together the white rice flour, sweet rice flour, xanthan gum, salt, and baking powder. Set aside.

In a medium sauce pan over medium-high heat, bring the water and butter to a boil. Once they have reached a boil, pour all of the dry ingredients in at once, and stir with a wooden spoon until the dry ingredients are completely incorporated, and the mixture looks similar to play dough.

Place hot dough into a large mixing bowl or bowl of a stand mixer fitted with a paddle attachment. Beat on medium-high speed for a minute or two to cool the dough down a bit. With the mixer on medium speed, add one egg at a time. Beat dough until the egg is completely incorporated before adding the next one. When you add an egg, the dough will look like it breaks apart, but keep mixing it until it comes back together again. Repeat until all 4 eggs have been added.

Mix on medium-high speed for 1 minute, until the dough is smooth.

I use a 2 tablespoon cookie scoop to place the dough onto prepared baking sheet, leaving about 2-inches between cream puffs. You can use your fingers, dipped in water, to help smooth the tops of the cream puffs before baking.

Bake in preheated oven for 30 minutes. Turn off the oven, open the door, and pierce each cream puff with a sharp knife. This will help any steam trapped inside them to escape, giving a nice crisp cream puff. Leave the cream puffs in the oven, with the door open a few inches, until the oven has cooled completely.

Once cream puffs have completely cooled, fill them with a sweet or savory filling. They are best served the same day, but can be stored

Calories 388kcal 19%

Saturated Fat 11g 55%

Carbohydrates 30g 10%

Cholesterol 138mg 46%

Nutrition Facts

Gluten Free Cream Puff

Ingredients

Ingredients

Instructions

Steps

Nutrition Facts

Comments