GF Cream Puffs
Wednesday, June 10, 2009
Ingredients:
1 cup water
1/2 cup shorting
1/3 cup potato starch flour
2/3 cup rice flour
1/2 teaspoon salt
1 tablespoon sugar
4 eggs
Preheat oven to 450 degrees. Grease muffin tins.
Combine water and shortening in a large sauce pan. Bring to a rapid boil. Mix flours, salt, and sugar and add to water and shortening. Stir until mixture forms a ball that leaves the sides of the pan. Remove from heat and cool slightly.
Add the unbeaten eggs, one at a time, beating well with electric mixture after each egg is added.
Drop by spoonfuls onto prepared muffin tins. The puffs should be approximately 2" round and about 1 1/2" high. Leave space for them to expand. Bake in 450 degree oven for 20 minutes, then reduce heat to 350 degrees and bake for 20 minutes more. Remove from oven and prick with knife to let steam escape.
Serve cold, filled with sweetened whip cream, or vanilla pudding. Sprinkle with powered sugar...enjoy. Make 8 to 10 puffs
1 cup water
1/2 cup shorting
1/3 cup potato starch flour
2/3 cup rice flour
1/2 teaspoon salt
1 tablespoon sugar
4 eggs
Preheat oven to 450 degrees. Grease muffin tins.
Combine water and shortening in a large sauce pan. Bring to a rapid boil. Mix flours, salt, and sugar and add to water and shortening. Stir until mixture forms a ball that leaves the sides of the pan. Remove from heat and cool slightly.
Add the unbeaten eggs, one at a time, beating well with electric mixture after each egg is added.
Drop by spoonfuls onto prepared muffin tins. The puffs should be approximately 2" round and about 1 1/2" high. Leave space for them to expand. Bake in 450 degree oven for 20 minutes, then reduce heat to 350 degrees and bake for 20 minutes more. Remove from oven and prick with knife to let steam escape.
Serve cold, filled with sweetened whip cream, or vanilla pudding. Sprinkle with powered sugar...enjoy. Make 8 to 10 puffs
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