Gluten Free Cream Puffs
Nutritional Info
- Servings Per Recipe: 18
- Amount Per Serving
- Calories: 96.4
- Total Fat: 6.3 g
- Cholesterol: 55.1 mg
- Sodium: 46.9 mg
- Total Carbs: 7.8 g
- Dietary Fiber: 0.2 g
- Protein: 2.0 g
View full nutritional breakdown of Gluten Free Cream Puffs calories by ingredient
Introduction
Make any filling that you like for the insides. Make any filling that you like for the insides.Number of Servings: 18
Ingredients
-
4 large Egg, fresh, whole, raw
1 cup (8 fl oz) Water, tap
0.33 cup Bob's Red Mill Sweet White Rice Flour (by JO_JO_BA)
0.67 cup Rice flour, white
1 tsp Baking Powder
0.50 cup Butter, unsalted
0.50 tsp Xantham Gum (by INSPIREDBYCHJ)
0.05 tsp Diamond Crystal - Kosher Salt (by SHIRTTALES)
Directions
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 in an air tight container. To crisp unfilled cream puffs again, place in a 400 degree F oven for 10 minutes.
Notes
Serving Size: makes 18 cream puffs
Number of Servings: 18
Recipe submitted by SparkPeople user LOUROA1.
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 in an air tight container. To crisp unfilled cream puffs again, place in a 400 degree F oven for 10 minutes.
Notes
Serving Size: makes 18 cream puffs
Number of Servings: 18
Recipe submitted by SparkPeople user LOUROA1.