Gluten Free Dairy Free Cream Puffs Baked to Culinary Perfection
I’m teaching a gluten free culinary class and needed a gluten free dairy free cream puffs recipe that was up to culinary standards. This is it! It took several attempts, but these are light and hallow, perfectly browned, and have a wonderful flavor, almost flavorless. This recipe does not contain coconut oil, coconut milk, nor dairy free margarine or spread. I use my Homemade Gluten Free Flour Blend (no Expandex or gelatin.)
Gluten Free Dairy Free Cream Puffs
- 1 cup + 2 tablespoons water
- 1/4 cup vegetable shortening Spectrum Organic
- 1 teaspoon granulated sugar
- 1/8 teaspoon salt
- 1/2 cup Gluten Free All-Purpose Flour Blend (93g)
- 3 large eggs about 2/3 cup (Costco Organics)
- 1 teaspoon butter emolsion (LorAnn Oils) (optional)
Preheat the oven to 425ºF with a rack in the center. Line a baking sheet with a silicone baking mat. (Alternatively, line the baking sheet with parchment paper.)
In a small to medium-sized saucepan, bring the water, shortening, sugar, and salt to a boil. Remove from heat and immediately stir in the flour blend.
Transfer to your mixing bowl; set aside to cool for 2 minutes.
On high speed, using the balloon/whisk attachment, beat the dough for 2 minutes. (This will speed up the cooling process.)
Add the eggs, one at a time, along with butter emolsion, if using. Mix for 2 minutes, on high speed, after each addition, and until thoroughly combined. (If the dough is not smooth, use a hand/immersion blender, food processor, or powerful countertop blender to mix it until it is smooth.)
Transfer the dough to a piping bag or decorating device (no tip needed) and cut off the tip of any disposable bag. (See video)
If you are using parchment paper, anchor the paper to the baking sheet by piping a tiny bit of dough under each corner to act as glue. Pipe out your desired size, about 1-1/2-inch wide circles. You should be able to pipe out 24 cream puffs. They don’t spread. With wet fingertips, press the points on the top of each dough circle down to prevent even browning. Bake for 5 minutes.
Reduce heat to 350ºF and bake for 25 minutes.
Reduce heat to 200ºF and bake for 1 hour.
If the cream puffs are not brown enough and/or not dry enough, remove them from the oven and preheat to 425ºF. Return the cream puffs to the oven and bake an additional 5 minutes. They should be dry to the touch like a Danish pastry, but stiff.
Remove from the oven and allow to cool on a wire rack. Slice in half; fill as desired with a sweet or savory filling. (See video)