mary’s marvelous cream puffs – gluten free has never been so delicate!

Looking for a light and delicate yet quick and easy dessert? Try these delicately crisp-on-the-outside and oh-so-creamy-in-the-middle cream puffs. Serve them with Greek yogurt and fresh fruit at brunch or with whipped cream or whipped coconut milk, powdered sugar, and a drizzle of chocolate for a special dessert. To be truly decadent, try serving them with Food Mouth’s Whipped Nutella Fluff – WOW!

Cream PuffMy mom came across this recipe on a box of rice flour decades ago and has been making them ever since. They look like they took a French chef all day to prepare but are astonishingly easy to make and ready to eat in under an hour.

This is a re-post of an early recipe on “gf and me.” We made them the other day for a special birthday party, and they were so good we figured we’d share it again for all of those who have started following us since.

What you’ll need:

½ cup water

¼ cup butter, margarine, or non-dairy butter substitute

¼ teaspoon vanilla

1/8 teaspoon salt

7 tablespoons rice flour

2 eggs

Whipped cream, ice cream, low fat whipped topping, Greek yogurt, or vegan cool whip for the filling

Fresh fruit, powdered sugar, and/or chocolate for garnish

What you’ll do:

Preheat oven to 400 degrees.

In medium-sized pot, bring water, butter, vanilla, and salt to a boil over medium heat.

Add the flour all at once and stir until mixture is smooth and forms a doughy ball.

Remove from heat and let cool for five minutes.

Add eggs one at a time and mix until batter is smooth.

Drop by large spoonfuls onto a baking sheet.

Bake for 30 to 35 minutes or until golden brown and crisp.

Remove the puffs from the tray and cool on a rack.

Slice with a bread knife, stuff with your favorite filling, and top with your favorite garnish.

Makes 6 medium-sized cream puffs.

Photo Credit gf and me 2013

52 thoughts on “mary’s marvelous cream puffs – gluten free has never been so delicate!

  1. Pingback: Hallelujah, Cream Puffs! | Glutenfreelandia

  2. Thank you for dropping by my blog Help! My Teenager has Coeliac Disease, which has lead me to your site and your wonderful and practical recipes. The Macaroni Cheese and the Cream Puffs will be on the menu this weekend. I look forward to exploring more of your recipes.
    Always a Mum

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  4. Hi,
    Just made this. WOW! A-M-A-Z-I-N-G! I changed it a little subbing arrowroot flour for rice and coconut oil instead of butter, But I’m LOVING these! It’s going to be posted on my blog by tomorrow, I guarantee!

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  7. These look really good. I’m thinking about doing Easter Brunch this year and have already started looking for new and different ideas for the meal. These look light and I could tint the filling a nice pastel for a pop of color.

  8. I find that Choux Pastry from gluten free mixes or flours produces puffs or éclairs more delicate that from wheat flour. Flexibility of the filling and no sugar in the pastry makes them a perfect desert for every taste.

    • That’s very strange. I have never used coconut oil, so I don’t know if that would make the difference. I have had them fall on me if I open the oven door for too long. Those, though, I can usually plump by filling them with cream. So sorry they didn’t turn out. Hope you try it again because they are really, really tasty.

  9. Are they supposed to be “scoopable” when you put them on the baking sheet. When I did it, it was basically like ladling out pancake batter – but I did notice that the little bit that I had left in the bowl and didn’t use seemed to thicken up after a while sitting out. Maybe that’s the trick when using coconut oil? I will definitely try this again. But flat or not, they came out very tasty so thanks for the recipe! 🙂

  10. Wowzer. This looks incredibly inexpensive recipe, as well. If you don’t mind, I’d like to do the recipe with Asian rice flour (very cheap) and homemade coconut milk ice cream. Thanks so much for posting this!

  11. Pingback: Calumet Cream Puffs | RecipeReminiscing

  12. OMG, I have to do this. I hadn’t even thought it might be possible to make GF cream puffs. I’d want to make custard for the filling, since to me that’s the best part of cream puffs, but this sounds amazing for the outside.

  13. I made these today for my parents & coeliac sister. They were excellent & so easy! Thanks! I don’t think they would have known they were gf, the texture is great.

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