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Gluten Free Cream Puffs for a crowd- absolutely delicious and worth the effort!

Gluten Free Cream Puffs for a Crowd

Great recipe for a party or special event. Will make a lot!
Prep Time 20 mins
Cook Time 15 mins
change of temperature 20 mins
Total Time 55 mins
Course Dessert
Servings 72


  • Stand alone Mixer
  • Sauce pan
  • Stiring spoon
  • Spatula
  • Cookie Scoop
  • Muffin tin/s
  • 1 Tablespoon
  • Bowl
  • Measuring cup
  • 3/4 teaspoon
  • Cooling rack
  • Knife


  • 3 Cups + 2 TBS Feather Light gluten free flour
  • 3/4 tsp salt
  • 3 Cups Water
  • 1 1/2 Cup Butter
  • 12 Eggs


  • Preheat oven to 450 F degrees
  • In a small bowl, combine flour and salt
  • In a sauce pan, on the stove, bring water and butter to a boil. Stir to help melt the butter.
  • As soon as water boils add your flour and and salt mixture. (Do it all at once and stir vigorously.) Mixture will ball up.
  • Remove from heat and put into your stand alone mixing bowl.
  • Beat eggs into hot mixture, one at a time. Mix until dough is smooth.
  • Using the cookie scoop, drop dough into the prepared muffin tins.
  • Bake at 450 F degrees for 15 minutes
  • Change the temperature to 350 F degrees (do NOT remove from oven) bake for 20 more minutes
  • Cool on a baking rack until they are easily handled.
  • Cut in half, so you have a top and a bottom.
  • Remove the puffy middles of the puff.
  • Fill with cream or chicken salad.
  • Serve, refrigerate or freeze,


Fillings: Cream cheese fillings, Cream fillings, pudding, or chicken or shrimp salad.