This recipe is another of my mom’s. She’s been cooking and baking gluten free for much longer than I have, and although I’m sure you could find a standard choux pastry recipe made in these proportions; she is the one in my world who pondered and then attempted creating a gluten free version.
I grew up eating “cream puffs” a lot as a kid. They accompanied almost every summer barbeque dessert table, filled with whipped cream and dusted with powdered sugar. I remember my aunt and I competing to see who could eat a whole puff in one bite without any whipped cream squirting out of our lips! This was long before I knew they had a French name, or the fact that they are one of those finicky recipes that don’t always turn out. In my opinion, my mom’s choux pastry always seemed to work just fine.
It had been years since I enjoyed eating this light, eggy pastry. And then, to my surprise, my mom served these for dessert one Sunday after dinner, and my love for this delicate pastry reignited. I have been day dreaming of eating both savory and sweet versions of these choux pastry puffs a lot lately. Tonight we enjoyed both, with supper and as dessert.
Gluten Free Choux Pastry Puffs
(A Grow. Cook. Eat. Share. family recipe)
Makes 40 small puffs.
1 cup water
1/2 cup butter
1 cup rice flour (brown or white both work)
1/4 teaspoon sea salt
4 large eggs (use 3 eggs if they are extra large)
To make these savory, add:
2 tablespoons finely grated parmesan plus 1/2 teaspoon fresh cracked pepper, or
1/4 cup grated white cheddar, 2 tablespoons minced chives, plus 1/4 teaspoon fresh cracked pepper
1. Pre-heat the oven to 400F -425F (depending on the heat of your oven).
2. Bring water and butter to a boil in a large saucepan over medium heat.
3. Immediately take off heat and add rice flour and salt, stirring thoroughly until the mixture forms a dough, and pulls away from the sides of the pan.
4. Add eggs, one at a time, stirring well to incorporate them.
5. Add extra savory flavors, (if using) and stir in to incorporate.
6. Using a one inch (one tablespoon) ice-cream scoop, place tablespoons onto parchment lined cookie sheets. 20 on each sheet.
7. Bake for 15-18 minutes. Too little time and they will fall flat once they are out of the oven. Leave them until they are lightly golden and cracked on top.
8. If using these for dessert, make the plain choux pastry dough. Once cooled, slice each one half way open, and fill with whipped cream (and custard if you want to get fancy!). Then sprinkle with powdered sugar and serve with fresh berries, or drizzle a bit of melted chocolate over top of them!