8 Reviews

Have made choux pastry many times, but the rice flour really made them crisp and a bit easier to work. I used the baked puffs for profiteroles. Excellent

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Steve_G December 26, 2001

I am so often disappointed by GF recipes. I was shocked when this one turned out great-very close to regular cream puffs. Thanks for a great recipe that I will be making more often than I should.

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KeepingInTouch October 25, 2009

So easy to make! Simply Divine!!!

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sharonmarie May 27, 2009

This was wonderful! I used vanilla syrup since I was out of extract and it was a bit too wet. So, I had to add a bit of tapioca flour to thicken it back up. This was still perfect. I am so excited that I can enjoy a gluten free cream puff. Thanks!!

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Concoctionista December 17, 2007

This is a Gluten-free recipe!!! I was looking for one a week ago and found the same recipe on someone's blog. I made a slight modification because I'm not partial to the grittiness of rice flour and substituted in 3 tablespoons of sweet (glutinous) rice flour. Would it be possible to tick off the 'Free of Gluten' box for the recipe?

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Jill Johnston February 13, 2007

i had a bag of rice flour which i bought 3 months ago, and apart of making chinese almond cookies, i haven't got an idea what to do with it. I did a search and came up with this recipe. and boy, was i glad! wonderful puffs which i'm going to fill with tuna cooked in tom yam sauce. Thanks Derf, for posting this recipe (it's a KEEPER!). The dough was very easy to work with just as Steve said. Will be posting a pic!

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WaterMelon April 21, 2004
Cream Puffs