no one will know GF cream puffs

[duchessisa]

I make these cream puffs for parties. Everyone loves them! I am known to bake some very yummy stuff but this is one of my favorite crowd pleasers. I altered the recipe from a standard wheat flour recipe. I promise it's easy and worth while. mixing up the pastry takes maybe five minutes and same for the pudding, baking takes a while. It's a one hour project start to finished. no real talent required.
Pastry shell:
1c water
1/2 c margarine or butter
boil these together in a small sauce pan.
1 c rice flour
1/4 c tapioca flour
over low heat add all flour and mix untill a ball is formed.(I use an electric hand mixer)Remove from heat
4eggs
beat in eggs all at once, untill smooth

With two tablespoons, I scoop and drop about 2 inches apart on a cookie sheet cover with parchment paper, greased will work too. bake @ 400 for 40-45 minutes. when these cool cut the top off, you may need to pull out a small doughy bit, but should be fairly hollow.

now for the filling: you may choose a easy route of filling with whip cream. The cans are great for this. I find it too boring and prefer the vanilla cream pudding and my absolute favorite is to make a double batch of the pastry and mix the cooled vanilla pudding with homemade whipcream.and top with a slice of strawberry.(hey, I said I make these for parties...presentation is everything)okay --pudding recipe, this is my own variation of a family recipe.
Vanilla Cream
1/3 csugar 4tbls cornstarch
1/8 tsp salt 1/8 tsp nutmeg
2 c milk 2 egg yolks
put these in a small sauce pan and mix. turn heat up to medium stirring constantly untill it thickens and boils for about 1 min. remove from heat and stir in 2tsp -/+ vanilla, let cool sligtly and fill your pastry shells. Refrigerate and top with powdered sugar or fresh fruit.

[Jeannine1]

Thank you for posting this recipe. It sounds wonderful. I put it in my GF recipe file to make soon !!!

[Professor]

I can't WAIT to make this one! Used to LOVE cream puffs, and they're one of the things I would love to have occasionally.

Thanks for posting it!

Lexi

[Judy]

I've made these occasionally for my GF husband and he loves them. I don't make them often as he is diabetic and they wreak havoc with it! Nobody can tell the difference between these and the wheat flour ones.
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Judy

[dkad]

I just made the cream puffs and ate one. It is great. The only thing is they didn't raise very much. When I made the wheat ones they really puffed up but these were somewhat flat. Is that normal? I actually used the bottom for the top as it was prettier. I sprinkled with a little powder sugar. Since they were so good I am making smaller ones for to take to our next group meeting at church. Do you know what would happen if I baked them in mini muffin pans?
Donna

[Guest]

I don't know if it is my oven or my eye on the clock but sometimes I find I have to bake them a little longer to keep them from falling flat. I have gotten to the point of watching thier color rather than the clock in fact. When they are golden brown they are done. Also I always make smaller puffs. Maybe the large are more difficult to time. Glad you liked them otherwise. ~Duchess