Project Runway and Cream Puffs

I finished all my work at the ranch early today, so I camped out in the kitchen and finally buckled down to some baking I'd been wanting to do. What a great way to spend a chilly, windy afternoon - in a warm kitchen making Gluten Free Cream Puffs and watching a Project Runway marathon!

I love Project Runway. (Anya and Viktor made it to Fashion Week - huzzah!) I love Cream Puffs, but sadly have not eaten something that light and fluffy since I gave up Gluten for good.

Thank goodness for the Gluten Free Ratio Rally. Every month, gluten free bloggers take on their Ratio Rally project of the month. Last month, that project was "Pate a Choux" (no clue how to put in the accent markings on Blogger... sorry) - the dough used for cream puffs, eclairs and all those delicious pastries. I read through all the recipes on all the different blogs, and thought this one was the best.

I think it probably was. I made these today, at high altitude (we're above 6500 feet here!), without any adjustments and they came out perfect. Fluffy, light, and with the exact same airiness of the gluten-full version. I immediately ran a few up to Heidi (who is a super baker, and makes incredible gluten-full cream puffs - the guests just die over them), and she LOVED them, too.

If you are gluten free and have a craving for pastry like I do, make these. Tomorrow. They are SUPER EASY and FUN to make!

Click here to go to the original post, and to see the recipe!

Just so you know, the only changes I made to the original recipe were to substitute Sorghum Flour for Millet Flour and White Rice Flour for Brown Rice Flour since I needed to use what I had on hand. Then, based on a recommendation from Heidi, I made half of a batch of vanilla pudding and folded in half of the whipped cream to make the filling. It has just the right amount of heft and lightness (I'm pretty sure that's not a word, but that's where I'm at.) And it's downright delicious. I think I ate half of the batch in one sitting!

I'm serious. Go make these. NOW! And if you can eat them WITH gluten, then what the heck are you waiting for? They're easy to make, and fun, and WAAAAAY better for you than those frozen ones you bought at the store since they're not full of preservatives. And they taste better, too!

Happy snacking!