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Ingredients
- 1 cup water
- 1/2 cup butter
- 1/4 tsp. salt
- 1 cup Mama’s Almond Blend Flour
- 1/4 tsp. xanthan gum
- 4 eggs, one at a time
Details
Servings 1
Adapted from glutenfreemama.com
Preparation
Step 1
Preheat oven to 400°.
Measure out flour and mix with xanthan gum. Set aside.
In a medium saucepan bring water, butter and salt to a boil over medium heat. Once it reaches boiling remove from heat and pour in flour mixture.
Return to heat and mix for about 30 seconds, just long enough to evaporate excess liquid.
Remove from heat. Add eggs one at a time, mixing well before each addition. Mix dough until smooth.
Fill pastry bag with dough. Pipe the dough into 1 1/2 inch x 1 1/2 inch rounds. With a wet finger smooth out tips, so that they don’t burn.
Bake for 15 minutes at 400°. Turn heat down to 350°. Bake for 20 minutes longer. Remove from oven. They should be golden brown. Gently slit the side of each one with a knife to let steam escape and prevent the cream puffs from getting soggy.
Slice tops off each puff and fill with cream. And put tops on.
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