Gluten Free Cream Puffs

Ingredients

• 1 cup Carla's Gluten Free All-Purpose Flour Blend Recipe
• 2 teaspoons organic evaporated cane juice (or sugar)
• 5 extra-large eggs, at room temperature
• 1/8 teaspoon sea salt
• 1 stick (1/2 cup) butter
• 1 cup water, milk or milk substitute (I used water.)
• Powdered sugar (optional for top of shell)

Directions

1. Preheat oven to 425°F.
2. In a small bowl, add flour blend, sugar and salt; whisk.
3. In a medium sauce pan add water (or milk) and butter and shortening; bring to boil.
4. Remove from heat and add flour mixture and stir quickly until the dough no longer sticks to the sides of the pan or to the spoon.
5. Let dough stand in the pan for 2 minutes.
6. Add dough to mixing bowl and add eggs one at a time and beat each on low speed (no. 2 on a KitchenAid mixer) for about 1 - 2 minutes for each egg or until well blended.
7. Drop mounds of dough onto a non-stick cookie sheet or use a pastry bag to make them fancier. I was able to make 4 cream puffs with this recipe. No need to leave much room between each cream puff, as it will not expand. You may smooth out the peaks that form on the top with a wet finger.
8. Bake at 425°F for 10 minutes; lower heat to 350°F; bake until they are golden brown and a knife inserted near the bottom, on the side comes out clean, between 25 - 35 minutes, depending upon size. If you make smaller ones lessen baking times. I made 9 cream puffs. Once baked they were a little over 3" wide.
9. Remove cream puffs from oven; remove from baking pan and place on a cooling rack until completely cooled and are dried out, overnight is best.
10. Slice off the top third; remove some of the heavier, moist dough from the tops and bottoms; and fill with your favorite filling. Do not fill until ready to serve; and add tops back on.
11. Top with powdered sugar (optional).

Tips

http://glutenfreerecipebox.com/gluten-free-cream-puffs

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