Cream puffs are always a good idea and this version uses xanthan gum to make them gluten free.
11/2 lbs. all-purpose vegetable shortening
11/2 qts. water
21/4 lbs. rice flour
3 tbsp. xanthan gum
2 tsp. ammonium bicarbonate
Chocolate ganache and/or whipped cream to taste
1. In pot, melt shortening. Add water and bring to boil. Stir in rice flour and xanthan gum. Cook until dough begins to pull away from pan.
2. Transfer dough to standing mixer, add eggs one at a time. Whisk in 6 oz. of water and ammonium.
3. Pipe into desired shapes on sheet pan. Bake at 400°F for about 30 mins., or until centers are dry. Fill as desired with chocolate ganache and/or whipped cream.
Recipe by Williams College, Williamstown, Mass.