Cream Puffs are one of those desserts that seem extra fancy and difficult to make, but are actually really easy! This gluten free version is a great disguise. My non-gluten free family can't tell a difference between these and the ones that contain wheat. They store really well if you don't fill them, so you can make them ahead of time! This recipe makes 19 - 20 large cream puffs. If you want to make mini cream puffs, use a mini muffin tin and drop by teaspoonfuls.
2/3 cup rice flour
6 tablespoons potato starch
1/4 teaspoon salt
1 cup water
1/2 cup butter or margarine, sliced
Preheat oven to 450º. In small bowl combine rice flour, potato starch and salt. Set aside. In a small saucepan combine the water and butter. Bring to a boil stirring often to melt the butter. As soon as the water boils, add the dry ingredients all at once. Stir vigorously until dough forms a ball. Remove from heat.
Beat in eggs one at a time, with electric mixer to make the dough smooth. Drop by tablespoonfuls in a oil sprayed muffin tin.
Bake at 450º for 15 minutes. Reduce heat to 350º and bake 19 - 20 minutes more.
Remove puffs from pan and cool slightly on a rack or towel. Cut off tops and remove soft centers. Replace lids and allow puffs to cool completely.
Fill with pudding, whipped cream, berries, sandwich fillers, etc.