Gluten Free Cream Puffs

I adapted this recipe from a regular wheat flour recipe I’ve been using for years.  When I first mastered the Cream Puff, I felt like such a gourmet.  But this really is  a simple recipe with a very short list of ingredients.  It just takes a few steps to get to the finished product; golden brown puffs that can be sliced and filled as you desire. 

These freeze exceptionally well.  I like to take one out, let thaw for just a few minutes, then slice and fill with a big scoop of vanilla ice cream.  Then, I pour on warm hot fudge and top with whipped cream.   The  taste of a Hot Fudge Cream Puff Sundae takes me back to my youth and trips to Sanders at the Mall.  

Is it wrong that I fed my children these for lunch today just so I could take this photo?

I knew you’d understand.

Edit:  It seemed apparent that they loved the puffs by the way they disapeared so quickly from their bowls.  But since I figured that might have been the result of them rushing to eat them before they thought I might change my mind about ice cream for lunch (LOL), I asked them later how they compared to the gluten version.  They BOTH said they were BETTER than the original!  So there you go!!

Here’s what you need to make your children happy with ice cream puffs for lunch:

1 cup Water

1 stick butter

1 tsp sugar

1/4 tsp salt

1 cup GF Flour Mix (I use Annalise Robert’s Brown Rice Flour Mix*)

1 tsp Xanthan Gum

4 eggs

Here’s what to do:

Preheat oven to 400 degrees.  Line a cookie sheet with parchment paper.

Sift together flour and Xanthan Gum, set aside.

Place water, butter, sugar and salt in a large saucepan over medium heat. 

Cook, stirring occasionally, until mixture comes to a rolling boil.

Leaving heat on, add flour mixture to saucepan all at once, stirring briskly with wooden spoon the entire time. 

Keep stirring quickly until mixture forms a ball. 


Remove from heat and using electric hand mixer on medium, add eggs one at a time, beating well after each addition. 

The dough will look chunky at first, but eventually will form a smoother paste once all the eggs are added and well-incorporated.

Scoop dough onto cookie sheet (I use a spring action scooper) into 9 mounds.  You can wet your hands and shape the dough more nicely into rounds, if you desire.

I hope you will forgive me, because I forgot to continue taking photos at this point.  I just got too caught up in the cream puff excitement, I suppose. 

Bake for 40 minutes at 400 degrees until golden brown, then remove to wire rack to cool.

I haven’t had lunch yet, so I think I’m going to have a sundae, too.  

I did walk this morning so that’s cool, right???


*Brown Rice Flour Mix

2 parts Brown Rice Flour

2/3 part Potato Starch

1/3 part Tapioca Starch

Mix together with wire whisk and store in an airtight container.

I also posted this recipe over at Tasty Kitchen.  You can find lots of great user-submitted recipes, gluten-free and otherwise, at this awesome site, created by The Pioneer Woman, Ree Drummond.  You’ll probably make some new friends while you’re at it!

This entry was posted on Tuesday, June 29th, 2010 at 12:55 pm and is filed under Desserts, Recipes, Vegetarian. You can follow any responses to this entry through the RSS 2.0 feed. Both comments and pings are currently closed.

One Response to “Gluten Free Cream Puffs”

  1. July 4th, 2010 at 7:24 pm

    What Life Dishes Out » Blog Archive » Cooking became easier, and more fun, when I learned… says:

    […] Gluten Free Brownies are the adaptation of a recipe off the back of store-brand chocolate chips.  My Gluten Free Cream Puffs are an easy adaptation of my tried and true Cream Puff recipe that first built my […]