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Gluten-Free Croquembouche for Daring Bakers

Gluten-Free Cream Puffs
by Lauren of Celiac Teen

1/2 cup millet flour (2.80 oz)
1/4 cup cornstarch (1.50 oz)
1 tbsp sweet rice flour (0.30 oz)
3/4 tsp xanthan gum
1/4 tsp salt
1 tbsp sugar
1 cup water
1 stick unsalted butter
4 eggs

Preheat oven to 400 degrees Fahrenheit. Line two cookie sheets with parchment paper or a silpat.

Whisk together flours, xanthan gum, salt and sugar in a small bowl.

Over medium-high heat in a medium-sized saucepan, bring the water up to a boil. When it’s almost boiling, add the butter. Once the butter has melted and the liquid is boiling, add in the entire flour mixture and stir quickly and constantly until it begins to pull away from the edges, in a fairly uniform ball.

Take off the heat and let cool for a minute or two, then beat in one egg until the mixture comes together into a uniform mixture again. Beat in each additional egg, one at a time, ensuring that they are fully incorporated into a smooth dough each time.

Place the dough into a pastry bag, then pipe out circles or strips, an inch apart. Bake for 23 to 26 minutes, until golden brown.