Gluten Free Cream Puff Buns

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Nutritional Info
  • Servings Per Recipe: 11
  • Amount Per Serving
  • Calories: 158.0
  • Total Fat: 10.7 g
  • Cholesterol: 90.1 mg
  • Sodium: 116.6 mg
  • Total Carbs: 11.8 g
  • Dietary Fiber: 1.3 g
  • Protein: 4.2 g

View full nutritional breakdown of Gluten Free Cream Puff Buns calories by ingredient
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Introduction

Recipe has been altered from a cream puff recipe by eliminating the sugar and vanilla extract. Recipe has been altered from a cream puff recipe by eliminating the sugar and vanilla extract.
Number of Servings: 11

Ingredients

    .25 cups Sorghum Flour
    .5 cups Brown rice flour
    .5 cups Garbanzo bean flour
    .5 cups salted butter
    1 cup water
    4 eggs
    .25 tsp sea salt

Tips

You can eliminate the sorghum flour then buns will be more puffy. The sorghum flour makes them more dense. You can also add raisins to the dough before scooping to make raisin buns. I found that making larger buns causes the bottoms to be more hollow. When that happens, I use two buns - one for the top and another for the bottom.


Directions

Put butter and water together in small pan on medium heat. In separate bowl, mix flours and salt. When water/butter has boiled, add flour mixture. Remove from heat. Mix well until resembles a ball. Let stand for about 5 minutes to cool a bit. Add eggs one at a time making sure that dough is well mixed before adding the next egg. Dough will be "softer". Using an ice cream scoop, scoop dough onto cookie sheets. Buns will expand during baking so leave room between each one on cookie sheet. Bake at 425 degrees F for 15 minutes then at 325 degrees F for 25. Do not remove buns from oven when changing temperature.

Serving Size: makes 10-12 small buns

Number of Servings: 11

Recipe submitted by SparkPeople user MMGMJDAA.

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