Gluten Free Cream Puffs

Sift together flour and xanthan gum, then set aside.

Place water, butter, sugar and salt in a large saucepan.

Heat over medium heat, stirring occasionally, until mixture comes to a rolling boil.

Leave heat on and add flour ALL AT ONCE, stirring vigorously with a wooden spoon.

Keep stirring until mixture forms a ball in the pan. Then, remove from heat.

Using an electric hand mixer, beat in eggs, one at a time. It helps to have them already broken in individual bowls. Mix well after each addition.

Dough should form a smooth paste once all the eggs are incorporated.

Spoon dough onto a parchment-lined cookie sheet into nine mounds (I use a spring release scoop). If necessary, wet hands to better shape into rounds.

Bake at 400 degrees for 40 minutes, until browned.

Remove to a wire rack to cool before serving.

Note: For the gluten free flour mix, I use: 2 parts brown rice flour, 2/3 part potato starch and 1/3 part tapioca starch.

For step-by-step with photos, see the related blog post.