Friday, November 22, 2013

Revived not Deprived - Gluten Free and Happy

I haven't talked to my sister about this, but from today forward, we're going to start posting gluten free recipes.  It will seem like a food blog but it will be more than that.  In January of 2013, I decided to eliminate gluten.  After giving all of the white flour away, the conversion to a gluten free home was much easier.

This morning we made cream puffs with rice flour.  They are light and have a very flaky texture.

Rice Flour Cream Puffs:

½ cup water
¼ cup butter, margarine, or non-dairy butter substitute
¼ teaspoon vanilla
1/8 teaspoon salt
7 tablespoons white rice flour
2 eggs
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 onto a baking sheet with small ice cream scoop.  
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.

1 comment:

Peggy said...

I am on it! Up next maybe, Pumpkin Walnut Muffins! I will work on it.