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Gluten free choux pastry

Name: Gluten free choux pastry
Total time: 20 min
Yield: 0
Cuisine: British
Ingredients: 100g cornflour; 1 tsp xanthan gum; 50g butter; 120ml water; 2 free range eggs, beaten

Wheat and Gluten free

Customer Rating:
4.0

(1 votes)

Posted by: rhona
On: 30/07/2009

Cuisine

British

Time

15 - 30 mins

Skill Level

Confident

Serves

Courses etc.

Baking Sweet

You will need

Ingredient	Add
100g cornflour		More products
1 tsp xanthan gum		More products
50g butter	Available only in our Edinburgh shops	More products
120ml water
2 free range eggs, beaten	Awaiting stock	More products

Need help converting measurements? View our recipe measurement conversion tables here.

Method

Sift together the cornflour and xanthan gum.
Place the water and butter in a medium saucepan and bring to the boil.
Add the sifted flour mixture and beat until it forms a smooth ball.
Add the egg a little at a time and beating thoroughly between each addition, until the dough forms a smooth, shiny thick mixture of piping consistency.
Use for profiteroles or for your own recipe.
Choux pastry bakes at 220deg cel, gas mark 7 for approx 20 mins depending on recipe.