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Gluten-Free Cream Puffs
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Recipe Created By: Meg Falciani
1 cup less 2 tbsp gluten-free flour mix
1 tsp xanthan gum
2 Tbsp protein powder
1 cup water
1/2 cup margarine
safe ice cream or prepared pudding
powdered sugar (optional)
cocoa powder (optional)
Preheat oven to 400 °F.
In small bowl, mix flour, xanthan gum, and protein powder and set aside. Crack eggs into another bowl; set aside.
In medium saucepan, bring margarine and water to rolling boil. Turn heat to low, and whisk in flour; stir over low heat for about a minute or until mixture forms a ball. Remove pan from heat. Add eggs, all at one time. Continue whisking until smooth. Be sure to "shake out" the whisk to make sure all flour mixture gets incorporated.
Drop dough by heaping tablespoons onto ungreased baking sheet, approximately 2 inches apart. (You will need two spoons for this. Use one to scoop dough from bowl and the other to "scrape" dough onto pan.) Bake 35-40 minutes or until puffed and golden. Warning--do not open oven until last 5 minutes or so, and even then, just open enough to peek and see color.
Let cool completely, and carefully slice off tops. Scoop out any soft dough. Fill bottom with ice cream or prepared pudding and replace top. If you use ice cream, fill when serving; if you use pudding, you can pre-fill and hold in fridge. Dust top with powdered sugar or cocoa powder, if desired.
I lined my baking sheet with parchment paper, and used a #40 ice cream disher to portion.
I usually make "sweet" cream puffs, but you could use them in lieu of pot pie crust. Bake/split as directed and fill with chicken/beef stew etc. and serve.
For flour mix, I used 1:1:1 rice/tapioca/potato. Use any safe low-protein (ie, non soy/bean based) mix.
For protein powder, I used rice protein powder with 15g protein per 2 Tbsp portion. You could probably sub soy or whey powder, if safe, provided they had 12-18g protein per 2 Tbsp. You're looking for a total of 15-18g total protein per cup of flour mix.
Be sure to check your filling and dusting ingredients also.
Butter and Margarine: Butter is a dairy product made from cow’s milk. Margarine typically contains milk or soy, but there are milk-free and soy-free versions available.
Corn is a common ingredient in products. Starch, modified food starch, dextrin and maltodextrin can be from corn. Consult with your physician to find out which corn derivatives you need to avoid. Many corn-free options are available in the US. Find out more about corn substitutions
There are many egg-free products and foods available to make your recipes free of eggs. Find out more about egg substitutions
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Gluten is a protein found in specific grains (wheat, spelt, kamut, barley, rye). Other grains are naturally gluten-free but may have cross-contact with gluten-containing grains. Look for certified gluten-free products if you need to avoid gluten. Find out more about wheat and gluten substitutions
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