Gluten-Free Classic Choux Pastry
Master the art of light, airy, and golden choux pastry with this *Gluten-Free Classic Choux Pastry* recipe, a must-try for those seeking a gluten-free twist on the timeless French pastry. Made with gluten-free all-purpose flour and a touch of xanthan gum, this recipe achieves the perfect structure and puff without compromising on texture or flavor. With a delicate crisp exterior and a hollow center, these pastries are ideal for eclairs, cream puffs, or profiteroles. Whether you’re baking for a special occasion or simply indulging your sweet tooth, this gluten-free recipe guarantees bakery-quality results with straightforward steps. Ready in under an hour, it’s a gluten-free baking wonder for both novice and experienced bakers alike!
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Recipe Information
Ingredients
- 1 cup water
- 0.5 cup unsalted butter
- 0.25 teaspoon salt
- 1 tablespoon granulated sugar
- 0.75 cup gluten-free all-purpose flour
- 0.5 teaspoon xanthan gum
- 4 large eggs
Instructions
Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper.
In a medium saucepan over medium heat, combine the water, unsalted butter, salt, and granulated sugar. Stir until the butter is entirely melted and the mixture comes to a rolling boil.
Reduce the heat to low and add the gluten-free all-purpose flour and xanthan gum. Stir vigorously with a wooden spoon for about 2-3 minutes until the mixture forms a smooth ball and begins to pull away from the sides of the pan.
Remove the saucepan from the heat and allow the mixture to cool for about 3-5 minutes.
Transfer the mixture to a mixing bowl. Add the eggs one at a time, beating well with an electric mixer or wooden spoon after each addition. The dough should be smooth, shiny, and slightly thick.
Pipe small mounds of dough (about 1.5 inches in diameter) onto the prepared baking sheet, leaving space between each mound to allow for expansion.
Dip a fingertip in water and gently smooth the tops to avoid any pointed peaks.
Bake in the preheated oven for 20-25 minutes until the pastry is puffed and golden brown.
Turn off the oven, leaving the door slightly ajar, and let the pastries dry out for an additional 10 minutes to ensure a crisp exterior.
Remove from the oven and cool completely on a wire rack before filling or serving as desired.
Nutrition Facts
Calories |
1069 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 69.1 g | 89% | |
| Saturated Fat | 34.2 g | 171% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 868 mg | 289% | |
| Sodium | 902 mg | 39% | |
| Total Carbohydrate | 96.7 g | 35% | |
| Dietary Fiber | 3.1 g | 11% | |
| Total Sugars | 12.8 g | ||
| Protein | 26.6 g | 53% | |
| Vitamin D | 4.0 mcg | 20% | |
| Calcium | 147 mg | 11% | |
| Iron | 4.5 mg | 25% | |
| Potassium | 288 mg | 6% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
