A treat for Mom - Sweet Freedom; Living Allergen Free

Just a quick personal note before you read Dawn's blog.  I recently had the pleasure of enjoying these Gluten Free Cream Puffs and they were outstanding.  So don't think, "oh gluten-free, not for me" because these are great for anyone!  Enjoy!

A Special Treat For Mom

Look no further if you're trying to find a special treat to make for Mom this year!  Impress her with your culinary skills by made a fresh batch of home made cream puffs.  They are deceptively simple to make but look and taste like you slaved over a hot stove for hours.      Cream puffs  an be filled with whipped cream, ice cream or my favorite - warm vanilla pudding.

Americans have an obsession with these light, tasty pastries.  They've been on American menus since 1851 and is the official dessert of Wisconsin.  Last year at the Wisconsin State Fair, David Schmidt and Team Cream Puff grabbed the world's record for the largest cream puff weighing in at 125.5 pounds!

I'm sharing a recipe that uses shortening instead of butter.  I've found that shortening will "stand-up" better in certain recipes instead of a dairy free butter alternative.  The puffs come out golden brown, soft and chewy.  Enjoy!

Gluten Free Cream Puffs

Ingredients

1 cup water

1/2 cup shortening

1/3 cup potato starch flour

2/3 cup rice flour

(or 1 cup gluten free flour mix of your choice)

1/2 teaspoon salt

1 tablespoon sugar

4 eggs

How to make it

Preheat oven to 450 degrees

Combine water and shortening in a large saucepan.

Bring to a rapid boil .

Mix flours, salt, and sugar and add to water and shortening. Stir until mixture forms a ball that leaves the sides of the pan.

Remove from heat and cool slightly.

Add the unbeaten eggs, one at a time, beating well with electric mixer after each egg is added.

Drop by tablespoons on to prepared baking sheet.

The puffs should be approximately 2 inches round and about 1/1/2 inches high.

Leave space for them to expand.

Bake in 450 degree oven for 20 minutes, then reduce heat to 350 degrees and bake for 20 minutes more.

Remove from oven and prick with knife to let steam escape.

Cool, cut off tops and scoop out any remaining moist dough before filling

Makes 8 to 10 puffs

For the Filling

2/3 cup dairy free "milk"

1/3 cup granulated sugar

3/4 cup heavy cream dairy alternative (Mimic Creme or canned coconut milk)

4 tablespoons cornstarch

1 large egg yolk

2 teaspoons vanilla extract

Prepare the Filling: Combine dairy free milk and sugar in a medium saucepan and cook over medium heat until mixture reaches a gentle boil. Reduce heat to low. Meanwhile, a small heatproof bowl, vigorously whisk together heavy cream dairy alternative, cornstarch, and egg yolk. In a slow and steady stream, whisk heavy cream mixture into hot milk. Increase heat to medium. Cook, whisking constantly until pudding thickens, about three minutes.