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