Gluten free Cream Puffs

These gluten free Cream Puffs have a crisp, outer shell, with a nice large hollow in the middle, perfect for your favorite filling.

2/3 cup (107 g) white rice flour
1/3 cup (68 g) sweet rice 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
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.

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