Gluten-Free Cream Puffs

Servings: 12-15 cream puffs


1/2 cup Highwood Crossing Gluten-Free All-Purpose Flour
1 tbsp sugar
1/2 tsp salt
1/4 cup unsalted butter
1/2 cup water
2 large eggs


1. Preheat oven to 425°F.
2. Mix flour, sugar and salt, set aside.
3. Place butter and water in saucepan and bring to a boil.
4. Reduce heat to medium-low, add flour mixture all at once and stir quickly until smooth and comes together in a lump. The dough will come away from the sides of the pan.
5. Immediately remove from heat and transfer to an electric mixer bowl.
6. Beat on low speed for approximately 1 minute to slightly cool the mixture.
7. Increase speed to medium and add eggs one at a time, mixing well between each egg.
8. Continue beating until mixture is very smooth and thick.
9. Place spoonfuls of mixture about 1 inch in diameter on parchment lined baking sheet, keeping in mind that they will double in size.
10. Bake for 15 minutes, then turn down heat to 350°F and bake for further 10-15 minutes or until uniformly golden and outside is crisp.
11. Remove from oven and let cool on wire rack.

To Serve:

Cut an opening on one side of each pastry and fill with a small dollop of jam and whipped cream, then dust lightly with powered sugar.