Choux Pastry- Gluten-free

Total Time: 1 hr Preparation Time: 30 mins Cook Time: 30 mins

Ingredients

• 1/4 cup plain gluten-free flour, use a blended mix
• 1/4 cup rice flour, use the finest ground flour that you can find
• 1/2 cup water
• 55 g butter (just under 2 ounces)
• 2 eggs
• 1 tablespoon sugar (optional)
• 1 egg yolk
• 1 tablespoon water

Recipe

• 1 preheat oven to 220°c or 420°f line two cookie sheets or baking trays with baking paper.
• 2 double sfit together the flours.set aside.
• 3 add the water and butter to a saucepan. place over heat until the butter has melted.
• 4 add all of the flour at once to the water/butter mix. remove from heat and stir vigorously until the mixture is smooth. it will be very lumpy at first but should smooth out. stir vigorously and quickly.
• 5 transfer the mix to the bowl of an electric mixer. beat on low and add both eggs- one at a time. for a sweet dough add the sugar between adding the first and second egg.
• 6 beat well between adding eggs. (you can do this step by hand but it is so much easier using the electric mixer).
• 7 beat at a medium speed until the dough becomes very smooth.
• 8 use a piping bag or spoon to from desired shapes onto the baking trays. the pastry will at least double in size during the cooking.
• 9 for the optional glaze- mix the egg yolk and water. brush lightly over the tops of your pastries.
• 10 bake approx 25 minutes or until the pastries have risen and are nicely browned.
• 11 remove from oven and cut a small slit into the side of eaach pastry to allow the steam to escape. this helps to stop the pastries being soggy inside.
• 12 file with savoury or sweet fillings as desired. top with chocolate or icing sugar if desired.
• 13 options for filling- custard, cream, savoury chicken filling, berries and cream, vanilla yogurt and strawberries.