Ingredients
175 grams QUeen Milling Gluten Free Superfine White Rice Flour (sifted)
1 tsp Baking Powder
1 cup water
1/2 cup unsalted butter
4 large eggs (room temperature)
Directions
Preheat oven to 400°F line a baking sheet with parchment paper and set aside.
In a mixing bowl whisk together QUeen Milling Gluten Free Superfine White Rice Flour and baking powder.
In a medium saucepan over medium heat, bring water and butter to a boil. Once they have reached a boiling point mix dry ingredients until they are completely incorporated and the mixture looks similar to play dough.
Place hot dough in a large bowl of a stand mixer fitted with a paddle attachment. Beat on medium-high speed for a minute or two to cool the dough. With mixer on medium speed, add one egg at a time. Beat dough until the egg is completely incorporated before adding the next egg. When you add an egg the dough will look like it breaks apart, but keep mixing it until it comes back together again. Repeat until all four eggs have been added.
Mix on medium-high speed until the dough is smooth.
Use a 2 tablespoon cookie scoop to place dough on cookie sheet, leaving about 2" between cream puffs or use a pastry piping bag.
Bake in preheated oven for 25-30 min. Turn oven off and open door and pierce each cream puff with a sharp knife. This will help trapped steam escape, let them cool completely prior to filling.
Note: QUeen Milling Gluten Free All Purpose Flour Blend-fine, also works well in this recipe.
