Cream Puffs

Cream Puffs

  • Prep Time: 10 mins
  • Total Time: 45 mins
  • Servings: 6

    • About This Recipe

    “Wonderful, impressive dessert. Can also be used for savoury fillings, seafood, sauced meat,salads. Very handy to have on hand in the freezer.”

    Ingredients

  • 1/2 cupwater
  • 1/4 cup butter or 1/4 cupmargarine
  • 1/4 teaspoonvanilla extract
  • 1/8 teaspoonsalt
  • 7tablespoonsrice flour
  • 2eggs
  • whipped cream

    • Directions

  • In a saucepan, bring to boil, water, butter, vanilla and salt, over medium high heat.
  • Dump rice flour in all at once and stir until mixture is smooth and forms a ball.
  • Remove from heat, cool 5 minutes.
  • Add eggs, one at a time, beating in between each addition.
  • Beat until batter is smooth.
  • Drop by large spoonfuls onto ungreased baking sheet.
  • Bake at 400 degrees for 30 to 35 minutes until golden brown and crisp.
  • Cool on rack.
  • When completely cooled, bag airtight and freeze, or, cut each puff in half fill with whipped cream, replace top, or partially fill with any kind of fruit sauce, top with whipped cream, replace top, drizzle fruit sauce over, and top again with whipped cream.

    • Reviews

  • “Have made choux pastry many times,but the rice flour really made them crisp and a bit easier to work.I used the baked puffs for profiteroles.Excellent”

  • “I am so often disappointed by GF recipes. I was shocked when thisone turned out great-very close toregular cream puffs. Thanks for a great recipe that I will be making more often than I should.”

  • “So easy to make! Simply Divine!!!”

  • “This was wonderful! I used vanilla syrup since I was out of extract and it was a bit too wet. So, I had to add a bit of tapioca flour to thicken it back up. This was still perfect. I am so excited that I can enjoy a gluten free cream puff. Thanks!!”

  • “This is a Gluten-free recipe!!!I was looking for one a week ago and found the same recipe on someone’s blog.I made a slight modification because I’m not partial to the grittiness of rice flour and substituted in 3 tablespoons of sweet (glutinous) rice flour.Would it be possible to tick off the ‘Free of Gluten’ box for the recipe?”

  • “i had a bag of rice flour which i bought 3 months ago, and apart of making chinese almond cookies, i haven’t got an idea what to do with it. I did a search and came up with this recipe. and boy, was i glad! wonderful puffs which i’m going to fill with tuna cooked in tom yam sauce. Thanks Derf, for posting this recipe (it’s a KEEPER!). The dough was very easy to work with just as Steve said. Will be posting a pic!”

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