Gluten Free Cream Puffs (Video) Recipe

I discovered a delightful twist on a classic dessert with this Cream Puff Recipe. Rich butter, fresh eggs, and a gluten-free flour blend create airy, golden puffs that effortlessly spark the imagination. Every bite offers a crisp shell and tender center, ready for inventive fillings that truly surprise my palate.

I recently stumbled upon a super fun twist on classic cream puffs that are totally gluten free and let me tell you they are a game changer. I mixed together 1 cup water, 1/2 cup unsalted butter, 1/2 teaspoon salt and 1 teaspoon sugar before adding in 1 cup gluten free all purpose flour blend and 4 large eggs all at room temperature.

When I saw that crisp outer shell and the huge hollow center it literally sparked so many ideas for filling them with either sweet or savoury treats. I love how these puffs can be a treat for any time of day and they bring the best out of gluten free desserts.

The recipe is easy and fun to watch in video format, perfect for whipping up a quick snack or impressing friends with an inventive twist on a classic pastry. Give them a try and decide which filling you like best!

Why I Like this Recipe

I really love this recipe cause it’s super fun and easy to make, even if it sounds a bit complicated at first. First, I enjoy how the dough puffs up into these awesome cream puffs with a crispy outer shell and a big hollow center that’s perfect for stuffing with whatever filling I decide on. Second, the fact that it’s gluten free means I can enjoy it without feeling guilty, and it still tastes amazing. Third, the process of adding the eggs one by one and watching the dough get smooth and glossy just feels really satisfying and almost like a mini cooking experiment in my kitchen.

Ingredients

• Water: A basic liquid that helps mix ingredients and makes the dough airy
• Unsalted Butter: Gives rich flavor and tenderness its also a fat source for texture
• Salt: Boosts flavor and balances sweet tastes making it more interesting
• Sugar: Adds just enough sweetness that works with the butter and eggs perfectly
• Gluten Free All Purpose Flour Blend: Provides necessary structure and carbohydrates while keeping it safe
• Eggs: Supply protein and act as a binder making the cream puffs light and fluffy

Ingredient Quantities

• 1 cup water (240 ml)
• 1/2 cup unsalted butter (115 g)
• 1/2 teaspoon salt
• 1 teaspoon sugar
• 1 cup gluten free all purpose flour blend
• 4 large eggs (room temperature)

How to Make this

1. Preheat your oven to 425°F and lightly line a baking sheet with parchment paper

2. In a medium heavy saucepan, combine 1 cup water, 1/2 cup unsalted butter, 1/2 teaspoon salt and 1 teaspoon sugar. Bring the mixture to a steady boil over medium-high heat

3. Once boiling, remove the pan from heat and quickly stir in 1 cup gluten free all purpose flour blend until the mixture pulls away from the sides and forms a thick ball

4. Return the pan to low heat and stir for about a minute to dry out the dough slightly

5. Transfer the dough into a large bowl and allow it to cool for about 5 minutes so the eggs dont cook on contact

6. Crack in 4 large room temperature eggs one at a time, mixing thoroughly after each addition so the mixture keeps a smooth, glossy texture

7. Spoon or pipe the dough onto the prepared baking sheet in small mounds, making sure theres plenty of space between them so they have room to puff up

8. Place the sheet in your oven and bake for around 20-25 minutes or until the cream puffs have a golden color and a crisp outer shell

9. Once baked, leave them in the oven with the door closed for an extra 5 minutes then remove and let cool on a wire rack before filling as desired

Equipment Needed

1. Oven
2. Baking sheet
3. Parchment paper
4. A medium heavy saucepan
5. A large bowl
6. Measuring cups and spoons
7. A wooden spoon or spatula
8. A piping bag or regular spoon for shaping
9. A wire rack for cooling

FAQ

Gluten Free Cream Puffs (Video) Recipe Substitutions and Variations

• Unsalted Butter: Instead of unsalted butter you can use salted butter, but reduce the extra salt a little. Some folks even use coconut oil for a lighter flavor
• Salt: If you don’t have plain salt then sea salt or kosher salt will work fine, just use a little less if you’re using salted butter
• Sugar: You could try a natural alternative like maple syrup. For one teaspoon sugar, use about one teaspoon of syrup, though sometimes adjustments might be needed for extra liquid
• Gluten Free All Purpose Flour Blend: If you don’t have a ready-made blend you can mix rice flour, potato starch and tapioca flour in a 1:1:1 ratio to get a similar texture
• Eggs: If you’re looking for an egg substitute, a flax egg (1 tablespoon ground flaxseed mixed with 2.5 tablespoons water per egg) can sometimes do the trick, but the texture may vary slightly

Pro Tips

1. Make sure your eggs are at room temperature so they mix in smooth instead of curdling the dough; cold eggs can mess up that silky texture you’re aiming for.
2. When you add each egg, really beat it in well before tossing in the next one. It may take a bit longer but it helps avoid clumps and keeps your dough lumpy-free.
3. Try using a piping bag to shape your dough into uniform mounds. It might seem a bit fussy at first but it helps them puff up evenly in the oven.
4. After you take them out the oven, let them sit on a wire rack for a bit. This way, even if the outsides are crispy, they cool down to just the right texture inside.