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Gluten-Free Cream Puffs

Cream puffs are always a good idea and this version uses xanthan gum to make them gluten free.

At a glance
Main Ingredient
Bread/Pastry
Cuisine Type
French
Menu Part
Dessert
Serves
150 cream puffs
Yield: 150 cream puffs

Ingredients

11/2 lbs. all-purpose vegetable shortening
11/2 qts. water
21/4 lbs. rice flour
3 tbsp. xanthan gum
54 eggs
2 tsp. ammonium bicarbonate
Chocolate ganache and/or whipped cream to taste

Methods/Steps

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.

Related Terms:

Bread/Pastry, French, Dessert

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