Gluten Free Cream Puffs

• 1 cup Gluten Free Flour Mix
• 1 teaspoon Xanthan Gum
• 1 cup Water
• 1 stick Butter
• 1 teaspoon Sugar
• 1/4 teaspoons Salt
• 4 whole Eggs

1. Sift together flour and xanthan gum, then set aside.
2. Place water, butter, sugar and salt in a large saucepan.
3. Heat over medium heat, stirring occasionally, until mixture comes to a rolling boil.
4. Leave heat on and add flour ALL AT ONCE, stirring vigorously with a wooden spoon.
5. Keep stirring until mixture forms a ball in the pan. Then, remove from heat.
6. Using an electric hand mixer, beat in eggs, one at a time. It helps to have them already broken in individual bowls. Mix well after each addition.
7. Dough should form a smooth paste once all the eggs are incorporated.
8. Spoon dough onto a parchment-lined cookie sheet into nine mounds (I use a spring release scoop). If necessary, wet hands to better shape into rounds.
9. Bake at 400 degrees for 40 minutes, until browned.
10. Remove to a wire rack to cool before serving.
11. Note: For the gluten free flour mix, I use: 2 parts brown rice flour, 2/3 part potato starch and 1/3 part tapioca starch.
12. For step-by-step with photos, see the related blog post.

flour, xanthan gum, water, butter, sugar, salt, eggs

Taken from tastykitchen.com/recipes/desserts/gluten-free-cream-puffs/ (may not work)