Gluten Free Choux Pastry Recipe
Ingredients
  • 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
Instructions
Conventional Method
  1. Place water, butter, salt and sugar in a medium saucepan over high heat and stir until mixture boils.
  2. 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.
  3. Preheat oven to 200C.
  4. 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.
  5. 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.
  6. 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
  1. Place water, butter, salt and sugar in mixing bowl and cook 5 min/100C/speed 2.
  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.
  3. Preheat oven to 200C.
  4. 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.
  5. 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.
  6. 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/