Light, airy gluten-free cream puffs filled with sweet cream. Easier than they look!
Cream Puffs are one of those desserts that seem extra fancy and difficult to make, but are actually really easy! This gluten free version is delicious! My non-gluten free family can't tell a difference between these and the ones that contain wheat. They store really well if you don't fill them, so you can make them ahead of time!
Prep 45 min · Cook 35 min · Total 1 hr 20 min
Preheat oven to 450º.
In small bowl combine rice flour, potato starch and salt. Set aside.
Slice the butter and put it in a small saucepan with the water. Bring it to a boil stirring often to melt the butter. As soon as the water boils, add the dry ingredients all at once. Stir vigorously until dough forms a ball. Remove from heat.
Beat in eggs one at a time, with electric mixer to make the dough smooth. Using a cookie scoop, drop by tablespoons into an oil sprayed muffin tin.
Bake at 450º for 15 minutes. Reduce heat to 350º and bake 19 – 20 minutes more. Remove puffs from pan and cool slightly on a rack or towel.
Cut off tops and remove soft centers. Replace lids and allow puffs to cool completely.
Fill with pudding, whipped cream, berries, sandwich fillers, etc.
If you want to make mini cream puffs, use a mini muffin tin and drop by teaspoonfuls.
