Accumulating Recipes - Gluten Free
have never made this...I just copied it out, I thought it might come in handy one day. (comments in parenthesis)
gluten-free Puff Pastry
1/2 cup water
1/4 cup butter
1/4 tsp vanilla (watch out for alcohol used must be gluten free)
1/8 tsp salt
7 tbsp white rice flour (might try also coconut flour)
2 large eggs
In a saucepan, bring water, butter, vanilla and salt to a gentle boil. Stir in rice flour all at once and stir until mixture is a smooth ball. Remove from heat and cool 5 minutes. Add eggs, one at a time, beating to a smooth dough between each additions. For "cream puffs", use two teaspoons and shape into egg sized balls. For "eclairs" use a pastry bag and pipe into 4" logs onto a parchment lined baking sheet, making sure to leave plenty of room between each. Bake at 375F for about 30 minutes. Transfer to a wire rack to cool.
Filling
1 cup whipping cream
1 tbsp white sugar (best to sub out with fructose for those on gluten free diet)
(I am thinking banana would give a nice flavor as well)
Beat together on high speed until stiff. Refrigerate.
Topping
4 oz. good quality semi-sweet chocolate (would probably use bitter and add fructose or stevia drops)
Melt chocolate in a bowl set over simmering water. Stir until smooth.
Allow pastry to cool. Carefully dip each in chocolate to coat the top. When the chocolate has set, fill each with whipped cream eiterh by splitting each in half with a knife or by pressing a round tip of a pastry bag gently through the side and piping full.
gluten-free Puff Pastry
1/2 cup water
1/4 cup butter
1/4 tsp vanilla (watch out for alcohol used must be gluten free)
1/8 tsp salt
7 tbsp white rice flour (might try also coconut flour)
2 large eggs
In a saucepan, bring water, butter, vanilla and salt to a gentle boil. Stir in rice flour all at once and stir until mixture is a smooth ball. Remove from heat and cool 5 minutes. Add eggs, one at a time, beating to a smooth dough between each additions. For "cream puffs", use two teaspoons and shape into egg sized balls. For "eclairs" use a pastry bag and pipe into 4" logs onto a parchment lined baking sheet, making sure to leave plenty of room between each. Bake at 375F for about 30 minutes. Transfer to a wire rack to cool.
Filling
1 cup whipping cream
1 tbsp white sugar (best to sub out with fructose for those on gluten free diet)
(I am thinking banana would give a nice flavor as well)
Beat together on high speed until stiff. Refrigerate.
Topping
4 oz. good quality semi-sweet chocolate (would probably use bitter and add fructose or stevia drops)
Melt chocolate in a bowl set over simmering water. Stir until smooth.
Allow pastry to cool. Carefully dip each in chocolate to coat the top. When the chocolate has set, fill each with whipped cream eiterh by splitting each in half with a knife or by pressing a round tip of a pastry bag gently through the side and piping full.