Hey there, honey. Today, I gonna tell you ’bout makin’ them gluten free cream puffs. My grandbaby, he can’t eat gluten. Makes his tummy hurt somethin’ fierce. So, I learned to make these here cream puffs without that gluten stuff. They’re so good, even folks who ain’t got tummy troubles like ’em. They so light and airy. These little puffs are like eatin’ a cloud, I tell ya! A sweet, fluffy cloud filled with yummy cream.
First thing you gotta do is make the dough. Now, this ain’t like your regular bread dough. It’s called “choux” somethin’ or other. Sounds fancy, but it ain’t too hard to make. It’s just a different kind of dough, is all. You don’t need that gluten in it to make it work. We gonna use special flour, the kind that don’t got gluten. You can find it in most stores now, ain’t like the old days. They got all kinds of things for folks with special needs now. These are for celiac disease and gluten sensitive people, you know? A real blessing, I reckon.
You gotta boil some water with butter in a pot. Then, you dump in that gluten-free flour all at once. Stir it up real good with a wooden spoon ’til it’s all smooth and comes away from the sides of the pot. It’s gonna be a thick paste, kinda like mashed taters. But don’t you go eatin’ it yet! It ain’t done. We still need to do a lot of things to make them yummy.
Next, you beat in them eggs, one at a time. Gotta make sure each egg is all mixed in before you add the next one. This here’s the important part. The eggs are what make these puffs puff up all nice and big in the oven. You gotta beat ’em in real good. Don’t you go skimpin’ on the beatin’! If you don’t have a mixer, you just gotta use your arm. I used to do it that way all the time ‘fore I got one of them fancy mixers. Make your arm tired, but it works!
Once that dough is all smooth and shiny, you gotta put it on a bakin’ sheet. You can use a spoon or one of them fancy pastry bags. I just use a spoon. Makes less of a mess. Just scoop out little dollops of dough, ’bout the size of a walnut. Make sure you leave some space between ’em, ’cause they gonna puff up. If you squish ’em all together, they gonna stick and you gonna have one big mess.
Then you bake ’em in a hot oven. Don’t you go peekin’ too soon! You gotta let ’em bake ’til they’re golden brown and crispy. If you open that oven door too early, they gonna fall flat as a pancake. And nobody wants a flat cream puff, now do they? It’s the most important step, I tell ya!
- Boil water and butter.
- Dump in gluten free flour.
- Stir ’til smooth.
- Beat in eggs, one at a time.
- Scoop dough onto a baking sheet.
- Bake until golden brown and crispy.
- Then you can fill them with cream.
Now, while them puffs are bakin’, you can make the cream fillin’. I like to use heavy cream, the kind you whip up real good. Add a little sugar and maybe some vanilla. You can get fancy and add other flavors, too. Chocolate, maybe. Or some fruit. But I like ’em plain, just sweet cream. Simple and good. Just like the old days. When my grandbaby came and told me he can not eat gluten, I said, ok, let grandma make you something good.
Once them puffs are all cooled down, you gotta fill ’em with that cream. You can cut ’em in half and spoon the cream in, or you can use one of them fancy pastry tips. I just cut ’em in half. It’s easier. And who cares if they ain’t perfectly pretty? They still taste good! And that is all that matter. Some desserts look good but taste bad, my puffs are the opposite.
These gluten free cream puffs are a real treat. They ain’t hard to make, even if you ain’t no fancy baker. Just follow these here instructions, and you’ll be eatin’ good in no time. They a good dessert for birthday parties. And they a good dessert for Sunday supper. Your family will sure be happy when you make these. They might even think you went to one of them fancy bakin’ schools! I won’t tell ’em your secret if you don’t.
I remember back in the day, we didn’t have all these fancy ingredients. We just made do with what we had. But these days, you can find all kinds of things at the store. It’s a real blessin’ for folks who can’t eat certain things. Like my grandbaby. He loves these cream puffs. Says they’re the best he’s ever had. And that makes this old grandma’s heart happy. So, go on and try makin’ these gluten free cream puffs. You won’t be sorry!
Just make sure you got all your ingredients ready. And don’t forget to preheat that oven! That’s important, too. And don’t you go rushin’ things. Good things take time. These puffs is no different. Oh, and make sure you use a good gluten free flour blend. They ain’t all the same, you know. Some work better than others. I done tried a few, and I got my favorite. But you find the one you like. Experiment a little. That’s half the fun! Remember, gluten free is the key here. You don’t want to make anyone sick. Cream is also very important! A good, sweet and fluffy cream is the key to this dessert!
