Cream Puffs - YES! Gluten Free

gluten free gougeres






We think you'll find these cream puffs easy to make - you can personalize them for savory treats or make them GIANT and fill them with ice cream.  We like to serve them with a half a poached pear and some dulce de leche ice cream - floated on a small pool of caramel sauce.  Makes 8 large or 18 small puffs.  Or about 30 tiny gougeres.


Melt -

1/2 cup vegetable shorting in

1 cup boiling water.

Sift together -

1 cup "Gluten Free Pantry" Wheat-free, Gluten-free flour (or other GF flour)

1/2 teaspoon salt

1/4 teaspoon xanthan gum (these are ok without this ingredient but better with!)

then add the sifted ingredients to the liquid ingredients, all at once, stirring constantly.  Cook until the mixture leaves the sides of the pan in a smooth compact ball.  Remove from heat: cool for about a minute.


4 eggs.  One at a time, beating vigorously after each addition until the mixture is smooth again.

Drop by rounded spoonfuls (see above for sizes) 1 1/2 to 2 inches apart on baking sheet.

Bake in HOT oven (450F) for 10 minutes then lower the temperature to 400F for 25 minutes.  Fill as you wish!  

For Gougeres, add 1/4 cup parmesan cheese while adding the eggs.  Enjoy!{jcomments on}