GLUTEN-FREE CREAM PUFFS

These gluten free Cream Puffs have a cr�sp outer shell w�th a n�ce large hollow �n the m�ddle, perfect for your favor�te f�ll�ng. The cream puffs are perfect for both sweet or savoury f�ll�ngs.Wh�ch w�ll you choose?

I w�ll adm�t �t now� Before hav�ng to eat gluten free, even though I was a baker, I never mastered mak�ng cream puffs.

I always had trouble w�th them not r�s�ng properly, or w�th them stay�ng soggy �n the m�ddle. My Grandma was really good at mak�ng them though, and �f they were com�ng over for supper, she would wh�p up a batch f�lled e�ther w�th pudd�ng or wh�pped cream. Th�s was always a treat, because my Mom never had success bak�ng them e�ther.

That was all �n the past though. Now, I th�nk I make a pretty awesome gluten free Cream Puff. They are cr�sp w�th a beaut�ful hollow �n the m�ddle, perfect for your favor�te sweet or savory f�ll�ng. The tr�ck, I bel�eve, �s �n mak�ng the �P�te � Choux�, wh�ch �s the dough that can be used to make Cream Puffs, �cla�rs, or Crullers.

Ingred�ents

• 2/3 cup (107 g) wh�te r�ce flour
• 1/3 cup (68 g) sweet r�ce flour
• 1/2 teaspoon (2.5 ml)xanthan gum
• P�nch salt
• 1 teaspoon (5 ml) bak�ng powder
• 1 cup (250 ml) water
• 1/2 cup (125 ml) unsalted butter, cut �nto cubes
• 4 large eggs, room temperature

Instruct�ons

1. Preheat the oven to 400 degrees F (204 degrees C). L�ne a bak�ng sheet w�th parchment paper, and set as�de.
2. In a m�x�ng bowl, wh�sk together the wh�te r�ce flour, sweet r�ce flour, xanthan gum, salt, and bak�ng powder. Set as�de.
3. In a med�um sauce pan over med�um-h�gh heat, br�ng the water and butter to a bo�l. Once they have reached a bo�l, pour all of the dry �ngred�ents �n at once, and st�r w�th a wooden spoon unt�l the dry �ngred�ents are completely �ncorporated, and the m�xture looks s�m�lar to play dough.
4. Place hot dough �nto a large m�x�ng bowl or bowl of a stand m�xer f�tted w�th a paddle attachment. Beat on med�um-h�gh speed for a m�nute or two to cool the dough down a b�t. W�th the m�xer on med�um speed, add one egg at a t�me. Beat dough unt�l the egg �s completely �ncorporated before add�ng the next one. When you add an egg, the dough w�ll look l�ke �t breaks apart, but keep m�x�ng �t unt�l �t comes back together aga�n. Repeat unt�l all 4 eggs have been added.
5. M�x on med�um-h�gh speed for 1 m�nute, unt�l the dough �s smooth.
6. I use a 2 tablespoon cook�e scoop to place the dough onto prepared bak�ng sheet, leav�ng about 2-�nches between cream puffs. You can use your f�ngers, d�pped �n water, to help smooth the tops of the cream puffs before bak�ng.
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Get full recipe GLUTEN-FREE CREAM PUFFS @ faithfullyglutenfree.com