Gluten Free Choux Pastry Recipe |
- 200g water
- 100g butter, cubed
- Pinch of sea salt and sugar
- 75g or ⅔ cup sweet rice flour
- 50g or ⅓ cup sorghum flour
- 35g ⅓ cup cornflour
- 4 eggs
Conventional Method
- Place water, butter, salt and sugar in a medium saucepan over high heat and stir until mixture boils.
- Reduce heat to low, add flour and thoroughly mix with a wooden spoon for 2 min until dough comes away from sides of pan. Transfer to an electric mixer bowl and sit for 30 min to cool pastry dough.
- Preheat oven to 200C.
- Beat pastry dough in mixing bowl on med speed for 30 sec to release steam. Slowly add eggs one at a time until well combined.
- Pipe mixture onto lined baking tray with 1 cm nozzle in 10cm strips for eclairs or in small rounds for profiteroles. Bake for 15 - 20 minutes until lightly golden.
- Once your choux pastry has baked, pierce a small hole on the flat side with a toothpick to let the steam escape. Pop the choux puffs back in the oven for 15 minutes to dry out the shell further.
Thermomix Method
- Place water, butter, salt and sugar in mixing bowl and cook 5 min/100C/speed 2.
- Add flour and mix 30 sec/speed 4 until dough comes away from sides of bowl. Sit pastry dough for 30 min in Thermomix to cool.
- Preheat oven to 200C.
- Mix pastry 30 sec/speed 5 to release steam. Add eggs to pastry one at a time with blades rotating on speed 5 until well combined.
- Pipe mixture onto lined baking tray with 1 cm nozzle in 10cm strips for eclairs or in small rounds for profiteroles. Bake for 15 - 20 minutes until lightly golden.
- Once your choux pastry has baked, pierce a small hole on the flat side with a toothpick to let the steam escape. Pop the choux puffs back in the oven for 15 minutes to dry out the shell further.
Recipe by Helen Tzouganatos at https://helentzouganatos.com/gluten-free-choux-pastry/
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