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Gluten free choux pastry

Wheat and Gluten free

Customer Rating:
4.0 (1 votes)

Posted by: rhona
On:

Cuisine

British

Time

15 - 30 mins

Skill Level

Confident

Serves

0

Courses etc.

Baking Sweet

You will need

IngredientAdd
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.

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