Gluten-free cream puffs just as good as the “normal” ones, so much so that my guests didn’t even notice. They are prepared in exactly the same way as classic cream puffs, and the cooking also remains unchanged. The only precaution is to choose a very fine rice flour. Fill them with different creams, from the classic custard cream to chocolate, coffee, or like me, with diplomatic cream. This version of gluten-free cream puffs is also lactose-free.
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- Difficulty: Medium
- Cost: Medium
- Preparation time: 25 Minutes
- Cooking methods: Stovetop, Oven
- Cuisine: Italian
- Seasonality: All Seasons
Ingredients
- 1/2 cup water
- 1/4 cup vegetable margarine (gluten-free)
- 1/4 cup gluten-free rice flour
- 1/3 cup rice starch (gluten-free)
- 4 eggs
- 1 teaspoon sugar
- 1/2 teaspoon salt
Tools
- 1 Stand Mixer
- 1 Pot
- 1 Piping Bag
- 1 Spatula
- 1 Baking Sheet
Steps
Bring water, margarine, salt, and sugar to a boil.
Mix xanthine with the flour.
As soon as it boils, pour all the flour.
Mix well until you get a lump-free mixture.
Let it dry for 2 minutes, continuing to mix.
The dough is ready when it detaches from the bottom of the pot and starts forming a film at the bottom.
Remove from heat and place in the stand mixer’s bowl.
Start the machine with the paddle attachment to cool down.
Alternatively, place in a bowl and cool with electric beaters.
After a few minutes, add the eggs, one at a time.
If necessary, add another egg, beating it in a small bowl and adding it gradually.
The dough is ready when it is as soft as pastry cream, firm but not liquid.
Transfer it to a piping bag.
Form puffs the size of a walnut on a baking sheet lightly greased with margarine.
To remove excess margarine, wipe with a paper towel.
Bake at 392°F (200°C) in a preheated static oven for 10 minutes.
Lower to 356°F (180°C) for another 20 minutes.
Turn off the oven and let cool inside with the door open. Fill to taste.
WARNING: Consult the Italian Celiac Association’s guidelines and read the ingredients carefully to ensure they are gluten-free.
Tips
They keep for 4 days in the refrigerator.
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