Ingredients for Gluten Free Cream Puffs
- 1 cup water
- 1/2 cup (1 stick) unsalted butter
- Iodized Salt
- All Purpose Flour
- 4 large eggs
- 1 egg yolk
- 1 tablespoon milk
- Whipping Cream
- Powdered sugar, for dusting
Cook Smarter with Sous, Your Kitchen Companion
Missing an ingredient for this Gluten Free Cream Puffs? Need a perfect wine pairing or a healthy side dish idea? Don't guess—ask Sous! Your AI-powered sous-chef is ready to help you swap ingredients, adjust serving sizes, and discover flavor tips in seconds.
How to Make Gluten Free Cream Puffs
- Preheat oven to 375°F (190°C).
- Lightly grease a large baking sheet with cooking spray.
- In a heavy saucepan, combine 1 cup water and 1/2 cup (1 stick) unsalted butter.
- Add 1/2 teaspoon salt.
- Cook over medium-low heat, stirring occasionally, until the butter is completely melted and the water is simmering.
- Remove from heat and immediately add 1 cup gluten-free all-purpose flour all at once. Stir vigorously with a wooden spoon until a smooth ball of dough forms and pulls away from the sides of the pan.
- Let the dough rest for 5 minutes.
- Beat in 4 large eggs one at a time, mixing well after each addition until the dough is smooth and glossy.
- Transfer the dough to a piping bag fitted with a 3/4-inch plain tip (or use a spoon to drop 1/4 cup portions onto the baking sheet, spacing them 3 inches apart).
- In a small bowl, whisk together 1 egg yolk and 1 tablespoon of milk. Gently brush the tops of the puffs with the egg wash.
- Bake for 35-40 minutes, or until the puffs are puffed, golden brown, and firm to the touch.
- Cool the puffs completely on a wire rack, pricking each with a toothpick to release steam.
- Once completely cool, cut off the tops of the puffs and fill with your favorite whipped cream (we recommend Cool Whip for a lighter option).
- Replace the tops and dust with powdered sugar.
- Enjoy your delicious gluten-free cream puffs!
Nutrition Information (Approximate per serving)
Sodium
9 g
Sugar
1g
Fat
122g
Carbs
6g
