Gluten-Free Cream Puffs

Cream puff filled with strawberry coconut ice cream

Cream puffs are great gluten free because they have so many eggs they hold together well.  They are a good replacement for croissants for sandwiches like with chicken salad sandwiches and are great for dessert with pudding, ice cream and whipped cream. And best of all they are super easy to make. 

1 stick of butter

1cup water

¼ t salt

1cup flour (it is not picky about the type of flour with all the eggs I use my normal mix)

4 eggs

Preheat oven to 425F

Melt butter, add water and bring to a boil.  Turn off unit and add flour and salt all at once and stir with a wooden spoon until it forms a ball.
This is what it should look like 

Add the eggs two at a time mixing well after each addition. 

Drop by tablespoons onto ungreased pan and bake for 20 to 25 minutes (try not to open the oven so they don't fall).  If they fall right after you taken them out of the oven they are under cooked so you will have to eat them all and make them again to cook them a little longer.    

When the shells are cool fill them with something yummy (I would suggest making pudding from Brooke's coconut pie filling).   
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